2 Eggs With Ham Or Sausage Or Burger Pattie Or 4 Bac. Recipe

Bacon (4 strips)

Arrange bacon strips in a cold skillet without overlapping. Turn heat to medium. Cook 3–5 minutes per side until crispness reaches preference. Transfer to a paper towel-lined plate to drain. Leave 1 tsp of bacon fat in pan for eggs (or discard and use butter/oil).

Sausage links or patties (2)

If using raw sausage links or patties, heat a skillet over medium heat with 1 tbs oil. Cook links 10–12 minutes, turning frequently, until browned and internal temperature reaches 160°F (71°C). Cook patties 4–6 minutes per side until browned and cooked through. Remove to a plate and keep warm. Reserve 1 tsp drippings in pan for eggs or wipe pan and add butter/oil.

Ham (2 slices)

Heat a nonstick skillet over medium-high heat with 1 tsp butter or oil. Add ham slices and sear 1–2 minutes per side until heated and lightly browned. Remove to plate and keep warm. Leave pan lightly greased for eggs.

Burger pattie (1)

If using a pre-cooked pattie, reheat in skillet 2–3 minutes per side over medium heat. For raw beef patty, shape (if needed), season both sides with a pinch of salt and pepper, and cook 3–5 minutes per side for medium (longer for well done) until internal temp reaches 160°F (71°C). Transfer to plate and keep warm. Leave pan fat for eggs or wipe and add butter/oil.

Frying eggs (sunny side up)

Heat the skillet (same pan used for protein or a clean nonstick pan) over medium-low. Add 1 tbs butter or oil and let melt/spread. Crack 2 eggs into a small bowl, then gently slide into pan, spacing apart. Cook 2–3 minutes until whites are mostly set and edges are opaque; cover pan for 30–60 seconds if you want slightly set tops but still runny yolks. Season with 1/8 tsp black pepper and 1/4 tsp salt. Remove with a spatula and place on plate next to protein.

Over-easy / over-hard option

For over-easy: after whites set, gently flip eggs and cook 10–20 seconds more for runny yolks. For over-hard: flip and cook 1–2 minutes until yolks are firm. Adjust salt and pepper to taste.

Scrambled eggs option

If you prefer scrambled: whisk the 2 eggs with the 1/4 tsp salt and 1/8 tsp pepper in a bowl. Heat 1 tbs butter over medium-low, pour eggs in, let set briefly at edges, then stir slowly with a spatula until soft curds form, about 1–2 minutes. Remove just before fully set to keep creamy.

Place the chosen protein on the plate. Add the two eggs beside it. If using toast or English muffin, butter it and place on plate. Garnish eggs with chopped parsley or chives and offer hot sauce or ketchup on the side.

Serve immediately while eggs and protein are hot. Estimated serving: one person.