The Basic Breakfast Recipe

Prepare toast

Bring a skillet or toaster oven to medium-high. Spread 1/2 tbs butter evenly on both slices of artisan multigrain bread. Toast in skillet or toaster until golden and crisp about 2–3 minutes per side in skillet or 3–4 minutes in toaster oven. Keep warm.

Cook eggs (choice of style: sunny-side, over-easy, or scrambled)

Heat a nonstick skillet over medium and add 1 tsp neutral oil. Crack two eggs into a small bowl and season with 1/4 tsp salt and 1/8 tsp pepper. For sunny-side: gently slide eggs into pan, reduce heat to medium-low, cover for 2–3 minutes until whites are set but yolks still soft. For over-easy: cook uncovered 2 minutes, flip gently and cook 20–30 seconds. For scrambled: whisk eggs, pour into pan, stir gently until softly set, about 1–2 minutes. Remove and keep warm on plate.

Grits - bring to simmer

In a small saucepan bring 2 cups water or low-sodium chicken stock to a boil. Slowly whisk in 1/2 cup stone-ground grits to avoid lumps. Reduce heat to low so the mixture simmers gently.

Grits - cook & finish

Simmer, stirring frequently, until thick and tender, 18–25 minutes depending on grits. If mixture becomes too thick, add up to 2–4 tbsp water or milk to reach a creamy consistency. Stir in 1/4 cup whole milk, 1 tbs butter, 1/2 cup grated heirloom cheddar, 1/2 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning; add 1 tsp hot sauce if desired. Keep warm, covered, on very low heat.

Alternative: Roasted Potatoes

If using roasted potatoes instead: preheat oven to 425°F (220°C). Halve baby potatoes and toss with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika and 1/8 tsp pepper. Spread on a baking sheet and roast 20–25 minutes until tender and golden, turning once. Keep warm.

Honey ham

Heat a skillet over medium and add a light brush of oil or butter. Warm 2 slices honey ham 1–2 minutes per side until heated through and slightly caramelized at the edges. Transfer to plate and tent with foil.

Applewood-smoked bacon

For bacon: place 2 slices in a cold skillet and cook over medium, turning occasionally, 6–8 minutes until crisp to desired doneness. Drain on paper towel and keep warm.

Chorizo

For fresh chorizo: remove casing and crumble into a skillet over medium. Cook 6–8 minutes, breaking up meat, until browned and cooked through. Drain excess fat and season with a pinch of salt and pepper. Keep warm.

Italian sausage

For sausage link: prick casing once, sear in skillet over medium until browned, then reduce heat and cook through 8–10 minutes, turning, or finish in 375°F oven for 10 minutes. Slice or serve whole.

Chicken

For small chicken piece: season 3 oz sliced chicken with 1/8 tsp salt and pepper. Sear in 1 tsp oil over medium-high 2–3 minutes per side until internal temp reaches 165°F (74°C). Rest 2 minutes and slice thin.

Avocado

For avocado: slice half a ripe avocado, sprinkle with a pinch of salt and pepper, and gently fan or place as a half on the plate.

On each plate, spoon a generous portion of heirloom cheddar grits (or a serving of roasted potatoes). Place the two cooked eggs beside the grits/potatoes. Arrange the chosen protein next to the eggs. Add toasted artisan multigrain slices alongside.

Dot the grits or potatoes with 1/2 tbs butter if desired and sprinkle 1 tsp chopped chives or parsley over eggs and grits. Serve immediately.