Adult Traditional Breakfast Recipe

Cook bacon

Place a large cold nonstick or cast-iron skillet on the stove. Lay the 4 bacon slices in the cold pan without overlapping. Turn the heat to medium. (Optional: add 1 tsp oil if bacon is very lean to prevent sticking.) Cook, turning occasionally with tongs, until the bacon is deep golden and crisp to your liking, 8–12 minutes. Reduce heat if bacon is browning too quickly.

As each piece finishes, transfer bacon to a plate lined with paper towel to drain. Keep the bacon warm in a low oven (about 90–100°C / 200°F) if preparing other components.

Reserve 1–2 tbsp of bacon fat in the pan if you want to use it to fry the eggs; otherwise wipe out pan and proceed with eggs using butter.

Toast bread

While bacon cooks or when it is nearly finished, toast 2 slices of bread in a toaster or under a broiler until golden and crisp, about 2–4 minutes depending on appliance.

Butter the hot toast with 1 tbsp butter so it melts into the bread. Keep warm on a plate.

Prepare eggs

Crack 2 large eggs into a bowl. Add 2 tbsp whole milk, 1 tsp salt, and 1/4 tsp black pepper. Whisk until combined and slightly frothy (about 20–30 seconds). This yields tender scrambled eggs. (If you prefer fried or poached eggs, adjust cooking method accordingly.)

Cook eggs

Heat a clean nonstick skillet over medium-low. Add 1 tbsp unsalted butter and let it melt and foam but not brown. Pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds until they just begin to set at the edges. Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue gently folding and moving the eggs, lowering heat if they cook too fast. Remove from heat when eggs are still slightly glossy and creamy — they will finish cooking from residual heat — about 1–2 minutes total cooking time after pouring.

Taste and adjust seasoning with a small pinch more salt and pepper if desired. Transfer eggs to the plate with toast and bacon.

Arrange the buttered toast on the plate, place the scrambled eggs beside it and fan the bacon slices next to the eggs. Sprinkle 1 tsp chopped chives or parsley over the eggs if using. Serve immediately with hot sauce or ketchup on the side if desired.