Tri-fecta Recipe

Bacon

Place a large cold skillet (cast-iron preferred) over medium heat. Lay 3 slices of thick-cut bacon in a single layer. Cook 4–6 minutes per side, turning occasionally, until crisped to your liking. Transfer to a paper towel-lined plate to drain; keep skillet drippings for flavor or discard if preferred.

Sausage links

Heat 1/2 tbs oil in a skillet over medium heat. Add 2 sausage links and cook, turning occasionally, 10–12 minutes until browned and cooked through (internal temp 160°F/71°C). Remove to a plate and keep warm.

Ham slice or turkey bacon

For a ham slice: heat a little butter (1/2 tbs) in a skillet over medium-high heat and sear the ham 1–2 minutes per side until warmed and slightly caramelized. For turkey bacon: cook 3 slices in a skillet over medium heat 3–5 minutes per side until crisp.

Make the batter: In a small bowl combine 1/4 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp sugar and 1/8 tsp salt; whisk to mix. In another bowl or measuring cup combine 60 ml milk, 1/4 of a large egg (to approximate, whisk one egg and use ~1 tbsp) and 1/2 tsp melted butter or oil. Pour the wet into the dry and stir gently until just combined — a few small lumps are fine.

Cook the pancake: Heat a nonstick skillet or griddle over medium heat. Add 1 tsp butter or oil and swirl to coat. Pour the entire batter (should make one medium pancake ~4–5 inches) into the skillet. Cook until bubbles form on the surface and edges look set, about 1.5–2 minutes, then flip and cook 45–60 seconds more until golden and cooked through. Transfer to a plate and keep warm. Serve with ~2 tbs maple syrup if desired.

Scrambled

Whisk 2 large eggs with a pinch of salt and a few grinds of black pepper. Heat 1 tbs butter or oil in a nonstick skillet over medium-low. Pour eggs into the pan and let sit briefly until edges begin to set. Using a spatula, gently push and fold the eggs every 10–15 seconds until soft curds form and eggs are just set, about 2–3 minutes. Remove from heat.

Fried (sunny-side or over-easy/medium/hard)

Heat 1 tbs butter or oil in a nonstick skillet over medium. Crack 2 eggs into the pan (or cook one at a time to keep yolks intact). Season with salt and pepper. For sunny-side up: cook until whites are set but yolks remain runny, about 2–3 minutes. For over-easy/medium/hard: when whites set, carefully flip and cook 15–20 seconds for over-easy, 30–45 seconds for over-medium, 60+ seconds for over-hard.

Poached

Bring a saucepan of water to a gentle simmer and add a splash of vinegar (optional). Crack eggs into small cups. Create a gentle whirlpool in the water and slip eggs in one at a time; poach 3 minutes for runny yolks, 4 minutes for slightly set yolks. Remove with a slotted spoon and drain on paper towel. Season.

Assemble the Tri-Fecta: On a plate place the cooked pancake, top with a small pat of butter and a drizzle of maple syrup if using. Add the choice of cooked meat beside the pancake. Place the two eggs cooked to order next to the meat. Sprinkle chopped fresh herbs over the eggs for garnish if desired. Serve immediately.

Notes: If you cooked bacon and used the bacon fat, you may optionally fry the eggs in a spoonful of that fat for extra flavor. Adjust salt and pepper to taste. Total components should be cooked so everything finishes warm — start meats first, then pancake, then eggs (eggs cook fastest).