The Browning Recipe

Cook bacon or sausage

Decide protein: bacon or sausage. For bacon: place 3 strips in a cold skillet and turn heat to medium; cook 7–9 minutes, flipping occasionally, until browned and crisp to desired doneness. Transfer to a paper towel–lined plate. For sausage links: heat a thin coat of oil in skillet over medium; add 2 links and cook 10–12 minutes, turning regularly, until browned and cooked through (internal temperature 160°F/71°C). Transfer to a plate and keep warm.

Prepare eggs

While protein cooks or resting, heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Crack 2 large eggs into a small bowl individually (to check for shells) then pour into skillet. Cook to desired style: for over-easy — cook 2–2½ minutes until whites set, season with 1/4 tsp salt and 1/8 tsp black pepper, gently flip with a spatula and cook 20–30 seconds more; for sunny-side up — cover skillet with a lid and cook 3–4 minutes until whites are set but yolks runny; for scrambled — whisk eggs with salt and pepper before pouring, cook, stirring gently, until soft-curd scrambled, about 2–3 minutes. Remove eggs to the plate with the cooked bacon or sausage and tent loosely with foil to keep warm.

Keep components warm

If needed, preheat oven to 200°F (95°C) and place plate with cooked protein and eggs in oven to keep warm while finishing French toast.

Make custard: In a shallow bowl or pie plate, whisk together 1 large egg, 1/4 cup whole milk, 1 teaspoon sugar, 1/4 teaspoon vanilla extract, and 1/8 teaspoon ground cinnamon until smooth and slightly frothy.

Heat skillet and butter: Place a separate heavy skillet or nonstick pan over medium heat and add 1 tablespoon unsalted butter. Allow butter to foam but not brown.

Soak bread: Dip each of the 2 slices of thick bread into the custard mixture for about 10–15 seconds per side, letting it absorb but not become falling-apart soggy. Allow excess to drip back into the bowl.

Cook French toast: Place soaked bread in the hot skillet. Cook 2–3 minutes per side until golden brown and slightly crisp at the edges. Adjust heat down slightly if the exterior browns too quickly before the interior is warmed through. Transfer cooked slices to the oven (200°F/95°C) briefly if needed to keep warm until plating.

Finish French toast: Place the two slices on the plate with the eggs and protein. Top with 2 tablespoons maple syrup and optionally dust with 1/2 teaspoon powdered sugar.

Add optional touches: Dot the eggs or toast with 1/2 tablespoon butter if desired and sprinkle 1 teaspoon minced fresh parsley over the eggs for color.

Serve immediately: Plate should include 2 eggs (prepared to customer preference), bacon (3 strips) or 2 sausage links, and 2 slices of French toast with syrup. Estimated internal food temps: eggs hot and runny yolks if requested; protein hot to the touch. Enjoy.