Jul 14 2026
Restaurants›The Well›Classic Breakfast Recipe

Classic Breakfast Recipe

Inspired by The Well
Time30m
Serves2

Make Classic Breakfast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Eggs & Breakfast Protein

Breakfast Sides

Pantry & Garnish

Method

Eggs & Breakfast Protein

  1. 1

    Prepare eggs

    Crack the 4 large eggs into a medium bowl. Add 2 tablespoons of whole milk, 1/2 teaspoon of the salt, and 1/8 teaspoon of black pepper. Whisk until just combined and slightly frothy (about 20–30 seconds). This yields soft, fluffy scrambled eggs.

  2. 2

    Cook bacon

    Place a large cold skillet over medium heat. Lay 6 slices of bacon in a single layer. Cook, turning occasionally, until evenly browned and crisp to your liking, about 8–12 minutes depending on thickness. Transfer bacon to a plate lined with paper towel to drain. Reserve 1 tablespoon of bacon fat in the pan; discard excess or save for other use.

  3. 3

    Scramble eggs

    Wipe the skillet clean if it's heavily coated with bacon fat; add 1 tablespoon unsalted butter and melt over medium-low heat. Pour the whisked eggs into the pan. Let them sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center, tilting the pan to let uncooked eggs flow to the sides. Continue folding every 10–15 seconds until curds form but eggs remain glossy and slightly runny, about 2–3 minutes total. Remove pan from heat while eggs still look slightly underdone; residual heat will finish cooking. Season with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon black pepper, tasting and adjusting as desired.

Breakfast Sides

  1. 4

    Toast bread

    While bacon cooks or after removing it, toast 4 slices of bread in a toaster or under a broiler until golden and crisp, about 2–4 minutes depending on appliance. Spread 2 teaspoons unsalted butter over the hot toast so it melts in.

  2. 5

    Cook tomato (optional)

    If using the tomato, halve it horizontally and brush cut sides with 1 teaspoon olive oil and a pinch of salt. In a small skillet over medium-high heat, place the tomato cut-side down and cook 2–3 minutes until nicely charred. Flip and warm for 30 seconds, then remove.

Plating & Garnish

  1. 6

    Assemble plates

    Divide the scrambled eggs between two plates. Arrange three slices of bacon and two pieces of buttered toast on each plate. Add the grilled or sliced tomato if using.

  2. 7

    Garnish & serve

    Sprinkle chopped fresh parsley over the eggs and a light grind of black pepper to finish. Serve immediately while hot.

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