Breakfast Plate Recipe

Par-cook potatoes

Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until just tender when pierced with a knife, about 6–8 minutes. Drain and let steam-dry for 2 minutes.

Crisp potatoes

Heat 1.5 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the drained potatoes in a single layer (work in batches if needed) and cook without moving for 3–4 minutes to form a crust. Stir or flip pieces and continue cooking, 6–8 more minutes, until most sides are golden brown.

Add aromatics and season

Push potatoes to the side and add the diced onion and red pepper to the hot pan (add a touch more oil if pan is dry). Cook, stirring, until softened and edges are caramelized, about 3–4 minutes. Stir in minced garlic, smoked paprika, dried thyme, 0.75 tsp salt, and 0.25 tsp pepper. Cook 30–60 seconds until fragrant. Taste and adjust seasoning. Sprinkle with chopped parsley if using, then transfer potatoes to a warm plate and keep warm while you prepare the eggs and toast.

Choose egg style

Decide how you want the eggs (fried over-easy/over-medium/over-hard, scrambled, or poached). The following steps cover fried and scrambled; for poached, use a separate pot of simmering water with vinegar.

Fried eggs (over-easy/medium/hard)

Heat 0.5 tbsp olive oil and 1 tbsp butter in a 8–10 inch nonstick skillet over medium heat until butter melts and foams. Crack 2 eggs into a small bowl and gently slide into the skillet. Season with a pinch of the 0.5 tsp salt and a grind of black pepper. For sunny-side up: cook 2–3 minutes until whites are set but yolks remain runny. For over-easy: cook 2 minutes, carefully flip with a spatula and cook 15–30 seconds. For over-medium: flip and cook 45–60 seconds. For over-hard: cook 90 seconds after flipping until yolks are firm. Remove eggs to plate and keep warm.

Scrambled eggs

Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until combined and slightly frothy. Heat 1 tbsp butter in a nonstick skillet over medium-low. Pour eggs into pan and let set at the edges ~10–15 seconds. Using a silicone spatula, gently push cooked edges toward the center, allowing uncooked egg to flow outward. Continue until soft curds form and eggs are just set but still moist, about 1–2 minutes. Remove from heat and serve immediately.

Toast 2 slices of bread in a toaster or under a broiler until golden and crisp to your liking (about 2–3 minutes in a toaster). Spread 1 tbsp butter or jam on the hot toast and serve alongside eggs and potatoes.

Divide breakfast potatoes and toast between plates. Place 2 eggs (cooked to desired style) on each plate or beside potatoes. Garnish potatoes with additional parsley if desired. Serve immediately.