Classic Breakfast Plate Recipe

Bring a large skillet to medium heat. If the bacon is very lean, add 1/2 tsp neutral oil to the cold pan to prevent sticking. Lay the 3 slices of nitrate-free uncured bacon flat in a single layer without overlapping.

Cook the bacon, flipping every 2–3 minutes, until deep golden and crisped to your liking, about 8–10 minutes total depending on thickness. Adjust heat as needed so it renders fat slowly without burning.

Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 tsp of bacon fat in the skillet for cooking the eggs (optional) or wipe skillet clean and use butter as directed.

For eggs any style — fried (sunny-side or over-easy) recommended

If you reserved bacon fat, warm it in the skillet over medium-low. Otherwise, melt 1 tbs unsalted butter in a nonstick skillet over medium-low heat until foaming.

Crack the 2 pasture-raised eggs into a small bowl one at a time to check for shells. Gently slide eggs into the skillet, spacing them apart. Reduce heat to low for more even cooking.

Season the eggs with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. For sunny-side, cook undisturbed for 3–4 minutes until whites are set but yolks jiggle. For over-easy, cook 2–3 minutes, gently flip using a spatula, and cook 20–30 seconds more for a runny yolk; 45–60 seconds for medium yolks.

Alternative styles

Scrambled: Whisk eggs with salt and pepper, melt butter in skillet, pour eggs in and stir continuously over medium-low until softly set (2–3 minutes). Poached: Bring 3 inches of water to a gentle simmer with 1 tsp vinegar, create a gentle whirlpool, add cracked egg and cook 3–4 minutes until whites set, then remove with a slotted spoon.

Transfer the cooked eggs to the plate with the drained bacon. Keep warm while finishing salad and avocado if needed.

Halve and pit the ripe avocado. Scoop out half (or the amount called for) into a small bowl. Mash lightly with a fork so it retains some texture.

Add 1/2 tsp fresh lemon juice, 1/8 tsp sea salt and 1/8 tsp red pepper flakes. Stir gently and taste; adjust salt or lemon as desired. Spoon the mashed avocado onto the plate alongside the eggs and bacon.

In a medium bowl combine 1.5 cups mixed salad greens, 4 halved cherry tomatoes and 1/4 sliced cucumber.

Dressing and finishing

Drizzle 1 tbs extra-virgin olive oil and 1/2 tsp red wine vinegar over the greens. Sprinkle 1/8 tsp salt and 1/16 tsp freshly ground black pepper. Toss gently to coat.

Arrange the dressed salad on the plate with the eggs, bacon and avocado. Sprinkle optional microgreens or chopped chives (1 tbs) over the eggs for color and aroma.