Savory Breakfast Plate* Recipe

Make batter

In a medium bowl whisk together flour, sugar, baking powder and salt. In a separate bowl whisk milk, 1 egg, melted butter and vanilla until combined. Pour wet into dry and stir until just combined; a few small lumps are fine. Let rest 5 minutes.

Cook waffle

Preheat waffle iron and lightly brush with oil or spray. Pour batter according to your iron's instructions (about 1/2 to 3/4 cup). Close and cook until golden and cooked through, 3–5 minutes. Keep warm on a rack in a low oven (200°F/95°C) while finishing other components. Spread a little butter on waffle before serving and offer maple syrup.

While waffle batter rests, heat a large skillet over medium-high heat. Add olive oil. Add diced potatoes in a single layer if possible and cook undisturbed 4–5 minutes until undersides brown. Stir and add diced onion and red pepper; continue to cook, stirring occasionally, until potatoes are tender and crisped, about 8–10 minutes total. Season with paprika, garlic powder, salt and pepper. Taste and adjust seasoning. Stir in chopped parsley just before serving.

For bacon: In a cold skillet arrange bacon in a single layer, then cook over medium heat, turning occasionally, until crisp to desired doneness, 8–12 minutes. Drain on paper towels. For sausages: In the same skillet, cook sausages over medium heat, turning frequently, until browned and cooked through (internal 160°F/71°C), about 10–12 minutes. Keep warm with waffle in the oven if needed.

Cook to order

Heat a nonstick skillet over medium-low and melt 1 tsp butter. Season eggs with salt and pepper. Prepare eggs any style requested: • Sunny-side up: crack eggs into pan, cover and cook until whites set but yolks runny, 3–4 minutes. • Over-easy/medium/hard: cook until whites set then flip gently and cook 15–30 seconds (over-easy), 1 minute (over-medium), or 2–3 minutes (over-hard). • Scrambled: whisk eggs, pour into pan, let set briefly then stir gently until soft curds form, 2–3 minutes. • Poached: bring 3 inches of water with 1 tsp vinegar to a simmer and poach 3–4 minutes for runny yolks. Remove eggs to a plate and keep warm.

Toss strawberries, blueberries and grapes with a quick squeeze of lemon juice if using. Arrange on plate chilled or at room temperature.

On a warm plate place the Belgian waffle, spoon home fries beside it, add the cooked bacon or sausages, and place the two eggs in the remaining space. Add the fresh fruit to a small side portion. Serve immediately with maple syrup for the waffle and hot sauce or ketchup if desired.