Two Eggs Your Way Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.

Using a box grater or two knives, cut/grate 3 tbs cold unsalted butter into the flour mixture until pea-sized crumbs form.

Stir in 1/2 cup cold buttermilk just until a shaggy dough forms. Do not overmix.

Turn the dough onto a lightly floured surface, gently pat to about 1-inch thickness, fold once and pat again to 1-inch. Use a 2.5–3-inch round cutter to cut one biscuit and place on the prepared sheet. Gather scraps and re-pat once to cut if needed.

Optional: whisk 1 egg with 1 tsp water and brush the top for a golden finish.

Bake 12–15 minutes until risen and golden. Remove to a rack and keep warm while finishing the rest of the plate.

While oven preheats for the biscuit (or when you begin), place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Heat 1 tbs olive oil and 1 tbs butter in a large nonstick or cast-iron skillet over medium-high heat until shimmering.

Add the drained potatoes in a single layer and let sear undisturbed 3–4 minutes to develop golden crust. Stir and continue to cook, adding 1/4 cup finely chopped onion, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Cook another 6–8 minutes, stirring occasionally, until potatoes are browned and onions are softened. Keep warm on very low heat or transfer to oven at 200°F if needed.

Choose protein: for bacon—place 3 slices on a cold skillet, turn heat to medium, and cook 6–9 minutes, turning occasionally, until crisp to your liking. Transfer to a paper towel-lined plate.

For maple sausages—heat a nonstick skillet over medium and add 2 sausages. Cook 10–12 minutes, turning to brown all sides and cook through (internal temp 160°F/71°C). If sausages are thick, cover for the last few minutes to ensure cooked through. Keep warm with the potatoes.

Decide how you want the eggs: scrambled, fried, or poached. Follow the matching method below.

Scrambled

Crack 2 eggs into a bowl, add 2 tbs milk (or cream), a pinch of salt and a grind of pepper. Whisk until combined and slightly foamy. Heat 1/2 tbs butter in a nonstick skillet over medium-low. Pour eggs in, let set briefly, then gently stir with a silicone spatula, folding until soft curds form and eggs are just set but still moist, ~2–3 minutes. Remove from heat to prevent overcooking.

Fried (sunny-side or over-easy)

Heat 1 tbs butter in a nonstick skillet over medium. Crack 2 eggs into the pan, season with a pinch of salt and pepper. For sunny-side up cook 2–3 minutes until whites are set but yolks runny. For over-easy cook 2 minutes then gently flip and cook 15–30 seconds more for a runny yolk, longer for medium/firm yolk.

Poached

Bring a wide saucepan with 3–4 inches of water to a gentle simmer and add 1 tbs vinegar (optional). Crack one egg into a small cup. Stir the water to create a gentle whirlpool, slip the egg into the center, and simmer gently for 3–4 minutes for a runny yolk or 4–5 minutes for medium. Remove with a slotted spoon, drain on paper towel and repeat for the second egg.

Taste and adjust seasoning with a little extra salt and pepper if needed. Sprinkle optional chopped chives or parsley.

On each plate place the warm biscuit, a generous scoop of home fries, the cooked bacon or two maple sausages, and the two eggs prepared to order.

Serve immediately with optional hot sauce on the side.