The Arms Classic Breakfast Recipe

prepare

Preheat oven to 220°C (425°F). Wash the potato and cut into wedges (about 8 wedges). Pat dry with paper towel.

In a bowl, toss potato wedges with 1 tbs vegetable oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp smoked paprika (if using) until evenly coated.

Arrange wedges on a rimmed baking sheet in a single layer, skin-side down where applicable. Roast for 25–30 minutes, turning once halfway, until golden and crisp on edges and tender inside. Keep warm.

Choose protein: if using sausage links, heat a large skillet over medium heat and add 1 tsp olive oil. Add 2 sausage links and cook 10–12 minutes, turning frequently until browned and cooked through (internal temperature 71°C / 160°F). If using bacon, lay 2 strips in a cold skillet, then turn heat to medium and cook 6–10 minutes to desired crispness, turning once. Transfer to a paper towel–lined plate to drain and keep warm.

For fried eggs (sunny-side or over-easy/medium/hard): Melt 1 tsp butter in a nonstick skillet over medium-low. Crack eggs into a small bowl then gently slide into skillet. Cook 2–3 minutes for sunny-side (whites set, yolks runny). For over-easy, cook until whites set, flip gently and cook 20–30 seconds; for over-medium 45–60 seconds; for over-hard 1–2 minutes until yolk firm.

For scrambled eggs: whisk both eggs with a pinch of salt and pepper. Melt 1 tsp butter in a nonstick skillet over medium-low, add eggs and stir gently until softly set, 1–2 minutes.

For poached eggs: bring a saucepan of water to a gentle simmer with 1 tsp vinegar (optional), create a gentle whirlpool and slip each cracked egg into the water; poach 3–4 minutes for runny yolks. Remove with a slotted spoon and drain.

Season eggs lightly with salt and pepper. Keep warm on a plate while arranging other components if needed.

Toast 2 slices of bread to desired doneness (in toaster or under broiler). Spread 1 tbs butter across both slices while hot. Add jam if desired.

Arrange components on plate: place a portion of roasted potato wedges, the two eggs cooked to order, two sausage links OR two bacon strips, and the buttered toast. Add 1/2 cup mixed fruit as a garnish on the side and sprinkle optional chopped parsley over potatoes and eggs for color.

Serve immediately while hot.