40 East Breakfast Recipe

breakfast

1. 1

   Prep

   Wash and dry potatoes and tomatoes. Dice potatoes into 1/2-inch cubes. Finely chop onion and red bell pepper. Chop chives and set aside. Halve or leave cherry tomatoes whole if you prefer. Slice avocado in half, remove pit and slice. Crack eggs into a bowl and add whole milk; whisk lightly. Measure out butter, olive oil, salt, pepper and smoked paprika.

2. 2

   Par-cook potatoes

   Place diced potatoes in a medium pot and cover with cold water; add 1/4 tsp kosher salt. Bring to a simmer and cook 5–6 minutes until just tender but not falling apart. Drain well and let steam-dry in the colander for 2 minutes (this helps them crisp later).

3. 3

   Cook bacon

   Heat a 10–12 inch skillet over medium heat. Add the 4 bacon slices and cook, turning occasionally, until browned and crisp (8–10 minutes depending on thickness). Transfer bacon to a paper-towel-lined plate to drain and keep warm. Leave about 1 tsp of bacon fat in the pan (or discard if you prefer) — cooking for potatoes uses olive oil below.

4. 4

   Cook home fries

   In a large skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Add the drained potato cubes in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes to develop a crust, then add the chopped onion and bell pepper. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 0.5 tsp smoked paprika. Continue to cook, stirring every 2–3 minutes, until potatoes are golden and tender, about 10–12 more minutes total. Taste and adjust salt/pepper. Transfer to a warm plate and keep warm.

5. 5

   Sauté cherry tomatoes

   While potatoes finish, heat 1 tbsp olive oil in a small skillet over medium. Add the cherry tomatoes and a pinch (about 1/8 tsp) of salt and a pinch of pepper. Cook, stirring occasionally, until skins start to blister and tomatoes soften, about 4–6 minutes. Remove from heat and set aside.

6. 6

   Scramble the eggs

   Reduce heat to medium-low. In a nonstick skillet, melt 1 tbsp of the unsalted butter until foaming. Pour in the whisked eggs and milk mixture. Let sit undisturbed for 10–15 seconds, then gently push the eggs from the edges toward the center with a spatula, forming soft curds. Continue folding slowly until eggs are mostly set but still slightly glossy (they will finish cooking off the heat), about 1–2 minutes. Season with 1/4 tsp kosher salt and a pinch of black pepper. Remove from heat and sprinkle chopped chives over the eggs.

7. 7

   Toast and butter

   Toast the 2 slices of whole grain bread to your preference. Spread the remaining 1 tbsp unsalted butter on the hot toast.

8. 8

   Finish bacon and slice avocado

   If bacon cooled, reheat for 20–30 seconds in the microwave or warm briefly in a skillet to restore crispness. Slice the avocado half into thin slices and season with a small pinch of salt and pepper if desired.

9. 9

   Assemble

   On two plates, divide the home fries, place the scrambled eggs, arrange bacon slices, add roasted cherry tomatoes, place avocado slices and buttered toast. Spoon the mixed berries into a small ramekin or alongside the plate. Garnish eggs and potatoes with a few extra chopped chives. Serve immediately.

10. 10

    Timing notes

    Start by par-cooking potatoes so they can finish crisping while you cook bacon and tomatoes. The whole meal should take about 35–45 minutes total; active time around 30 minutes.