Breakfast Sandwich Recipe

Whisk eggs

Crack 2 large eggs into a bowl, add 2 tablespoons milk, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk until fully combined and slightly frothy.

Toast bread or warm pastry

Butter one side of your chosen bread, bagel, or croissant (about 1/2 tablespoon). Heat a nonstick skillet over medium heat. Place buttered side down and toast until golden (about 1–2 minutes). If using a croissant, split and warm both halves lightly. Remove and keep warm.

Cook eggs

Return the skillet to medium-low and add 1 tablespoon butter for scrambling. Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds, then using a spatula, gently push curds from the edges to the center, folding eggs over themselves every 10–15 seconds until they form soft, slightly runny curds and are just set (about 1–2 minutes). Remove from heat while still slightly glossy — they will finish cooking from residual heat.

Melt cheese and assemble

Place the slice of cheese on the bottom half of the toasted bread/pastry. Immediately top with the scrambled eggs so the residual heat melts the cheese (~30 seconds). Add any optional cooked meat (see meats directions) on top of the eggs, then cap with the top half of bread. If you prefer a fully melted cheese, return the assembled sandwich to the skillet, cover for 20–30 seconds over very low heat.

Bacon: In a separate skillet over medium heat, lay 2 slices bacon and cook until crisp, 6–8 minutes, turning occasionally. Drain on paper towels. Turkey bacon: cook 2 slices over medium heat 4–6 minutes until browned, flipping. Breakfast sausage patty: cook over medium heat 4–5 minutes per side until internal temp reaches 160°F (71°C). Turkey sausage: cook 3–4 minutes per side until hot through. Pork roll: heat a slice in a skillet over medium-high heat 1–2 minutes per side until browned. Keep meats warm and place on sandwich during assembly. (Charge note: each meat add-on priced separately.)

Prep potatoes

If you haven't already, wash, peel if desired, and dice one medium russet potato into 1/2-inch cubes. Pat dry with a towel to remove excess moisture.

Par-cook (optional for faster crisping)

Optional: microwave the diced potatoes in a covered bowl for 2–3 minutes until just beginning to soften. Drain any released moisture and pat dry.

Sauté potatoes

Heat a skillet over medium-high heat and add 1 tablespoon olive oil and 1 teaspoon neutral oil (or substitute 1 tbsp olive oil total). Add the diced potatoes in a single layer (work in batches if needed). Cook without stirring for 3–4 minutes to develop a crust, then stir/flip and continue to cook, 8–10 minutes total, until golden and tender.

Season potatoes

Lower heat to medium and add 1 teaspoon butter, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat and cook 1–2 more minutes so spices bloom. Taste and adjust seasoning. Remove from heat and stir in 1 tablespoon chopped fresh parsley if using.

Plate the assembled sandwich alongside a generous helping of the breakfast potatoes. Serve immediately while eggs are warm and cheese is melty. Provide condiments on request (ketchup, hot sauce, butter).