Our Eggonomical With Bacon Or Sausage Recipe

Prepare protein

If using bacon: place 3 strips in a cold skillet, turn heat to medium, and cook 8–12 minutes, turning occasionally, until crisped to preference. Transfer to paper towel-lined plate and keep warm. If using sausage links/patties: cook in a skillet over medium heat 8–10 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F / 71°C). Keep warm.

Cook eggs (any style except poached/boiled)

Decide style: fried (sunny-side or over-easy), scrambled, or omelet. For fried: heat 1 tbs butter in a nonstick skillet over medium-low; crack 2 eggs into skillet, season with 1/8 tsp salt and a pinch of pepper, cook 2–3 minutes for sunny-side or 3–4 minutes flipping once for over-easy. For scrambled: whisk 2 eggs with 1 tbs milk (optional), 1/8 tsp salt and pepper; melt 1 tbs butter in skillet over medium-low, pour eggs, gently stir until softly set (about 2–3 minutes). For an omelet style: whisk eggs with salt/pepper, cook gently until set and fold. Keep eggs warm until serving.

Preheat a griddle or nonstick skillet over medium heat (about 375°F/190°C) or until a few drops of water sizzle. Lightly grease with 1 tsp oil or butter.

In a medium bowl whisk 3/4 cup all-purpose flour, 1 tsp sugar, 3/4 tsp baking powder, 1/8 tsp baking soda and 1/8 tsp salt until combined.

In a separate bowl whisk 1/2 cup buttermilk, 1 whole egg and 1 tbs melted butter. Pour wet into dry and stir until just combined — small lumps are fine. Do not overmix.

Spoon about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook 1–1.5 minutes more until golden and cooked through. Repeat to make two pancakes (short stack). Keep warm on a plate covered loosely with foil.

If making whole wheat or gingerbread pancakes: substitute whole wheat flour 1:1 for AP flour for whole wheat. For gingerbread, add 1/4 tsp ground ginger and 1 tsp molasses to the wet ingredients and proceed the same way. For gluten-free cakes, use a 1:1 gluten-free baking flour blend and note they may brown faster; adjust heat.

Homefries: heat 1 tbs oil in a skillet over medium-high, add 1 cup diced par-cooked potatoes, season with salt and pepper, cook 6–10 minutes stirring occasionally until golden and crisp. Keep warm.

Fresh fruit: portion 1 cup mixed cut fruit and chill or serve room temperature.

Cottage cheese: spoon 1/2 cup into a small bowl and serve chilled.

Black beans: warm 1/2 cup cooked black beans in a small pot over low heat until heated through; season with a pinch of salt and a squeeze of lime if desired.

Toast: toast 2 slices of chosen bread and spread 1/2 tbs butter while hot.

Place eggs (two) on the plate alongside the cooked bacon or sausage. If serving pancakes, stack two pancakes, top with 1/2 tbs butter and serve with 2 tbs maple syrup on the side. If serving two alternate sides, arrange the chosen items beside the eggs and protein.

Garnish with a grind of black pepper on eggs and serve immediately.