Two Egg Breakfast Recipe

Bacon

Place a large skillet over medium heat. Lay 3 bacon strips in a single layer and cook 4–6 minutes per side, turning occasionally, until crisp to your liking. Transfer to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan for hash browns if desired; discard excess.

Sausage

If using link sausages, heat a skillet over medium and add 1 teaspoon oil. Cook 2 sausages (or patties) 8–10 minutes, turning frequently, until internal temperature reaches 160°F (71°C). Remove and keep warm.

Avocado

Halve and pit 1/2 avocado. Score the flesh in a crosshatch pattern and scoop onto a small bowl or plate. Sprinkle with 1/8 tsp salt and 1/2 tsp lemon or lime juice and mash lightly or leave sliced.

Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1/2 tablespoon butter. When the butter foams and oil shimmers, add the thawed, squeezed-dry shredded potatoes (about 1 cup) in an even layer. If using, sprinkle 2 tablespoons chopped onion over the potatoes. Press down gently with a spatula.

Cook undisturbed 4–6 minutes until the bottom is golden brown and crisp. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Flip in sections or use a large spatula to turn; cook another 3–4 minutes until the other side is crisp and potatoes are cooked through. Reduce heat if browning too quickly. Keep warm while cooking eggs.

In a small bowl, crack 2 large eggs and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Choose your preferred style: fried (sunny-side or over-easy) or scrambled.

Fried, sunny-side or over-easy

Heat a separate nonstick skillet over medium-low and add 1 tablespoon butter. When melted and foamy, gently slide in eggs. For sunny-side, cook 2–3 minutes until whites are set but yolks runny; cover for 30–60 seconds if whites need finishing. For over-easy, cook 2–3 minutes until whites set, gently flip with a spatula and cook 10–20 seconds more for runny yolk. Remove and keep warm.

Scrambled

Whisk the seasoned eggs until combined. Heat 1 tablespoon butter in a nonstick skillet over medium-low. Pour eggs in and let them just begin to set at the edges, then gently push curds from edges to center with a spatula, repeat until creamy and just set, about 2–3 minutes. Remove from heat to avoid overcooking.

Toast 2 slices of bread to your preferred doneness using a toaster or under a broiler. Spread 1 tablespoon butter (or brush with olive oil) on the hot toast.

Arrange the plate: place the hash browns (about 1 cup) to one side, set the two eggs beside them, add the toast, and place your chosen protein (3 bacon strips or 2 sausages) or the prepared avocado on the plate. Garnish with chopped parsley or chives and add hot sauce to taste if desired.

Serve immediately while eggs are hot. Leftovers: refrigerate components separately in airtight containers for up to 3 days.