1 Cured Breakfast Chop Recipe

Bring ingredients to room temperature

Remove eggs, butter, and dairy from the refrigerator 10–15 minutes before cooking so they come closer to room temperature for more even cooking.

Finely mince the shallot, halve the cherry tomatoes, slice the chives, and set the arugula aside. Grate the cheddar if not pre-grated.

Render and crisp pancetta/bacon

Place a 10–12-inch nonstick or cast-iron skillet over medium heat. Add the pancetta or thick-cut bacon pieces in a single layer (no additional oil). Cook 4–6 minutes, stirring occasionally, until fat renders and edges are golden and crisp. Remove with a slotted spoon to a paper towel-lined plate, leaving rendered fat in the pan.

Brown the sausage and warm ham

Add the smoked kielbasa slices to the pan with the rendered fat and cook 2–3 minutes per side until browned. Remove and set aside with the pancetta. Quickly warm the thin country ham slices in the pan for 30–45 seconds per side — just enough to take the chill off and slightly caramelize edges. Remove and keep warm.

Whisk eggs and milk

In a small bowl whisk together the 2 large eggs, 30 ml whole milk, a pinch of sea salt (about 1/8 tsp) and half the black pepper until combined and slightly frothy.

Cook eggs scrambled-style (soft scramble)

Wipe the skillet lightly with a paper towel to remove excess browned bits if there is too much crisp residue but keep a tablespoon of fat in the pan for flavor. Add 10 g butter and melt over low–medium heat until foaming. Pour in the egg mixture and let sit 10–15 seconds, then gently stir with a spatula, folding from the edges to center in slow motions. When eggs are about 70% set (soft, custardy), add grated cheddar and half the minced shallot; fold once to combine. Remove from heat while still slightly underdone — carryover heat will finish them.

On a warmed plate, arrange the toasted bread slices at one edge. Place the warmed country ham slices fanned out beside the toast. Spoon the soft scrambled eggs next to the ham.

Arrange the crisp pancetta/bacon pieces and browned kielbasa slices near the eggs in a neat cluster to create a 'chop' of cured items. Scatter the remaining minced shallot and sliced chives over the eggs and meats. Add halved cherry tomatoes and baby arugula to the plate; drizzle the arugula and tomatoes with 1 tsp olive oil and a light squeeze of lemon if using. Season the eggs and arugula lightly with remaining sea salt and freshly ground black pepper to taste.

If desired, spread 1 tsp Dijon mustard on the toast or serve it on the side.

Serve immediately while eggs are warm and meats are crisp. This single-serving cured breakfast chop balances salty cured meats with creamy eggs and bright vegetables. Leftovers: keep components separately refrigerated and reheat gently.