The Hook Recipe

Time20m

Serves1

One BC farm fresh egg, one sausage link or strip of bacon, & a slice of toast with jam.

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Ingredients

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1
Toast bread
Butter one side of the bread lightly (optional). Toast the slice in a toaster or in a skillet over medium heat with 1/2 tbs butter until golden and crisp, about 2–3 minutes per side if pan-toasting. Remove and set on a plate; spread 1 teaspoon jam evenly over the top while warm.

2
Cook protein
Heat a small skillet over medium heat. Add 1/2 tbs butter or a light drizzle of oil. For a sausage link: add the link and cook, turning frequently, until browned and cooked through, about 8–10 minutes (internal temp 160°F/71°C for pork). For a bacon strip: lay the strip in the skillet and cook 2–4 minutes per side until crisped to your liking. Transfer cooked sausage or bacon to the plate with the toast and keep warm.

3
Fry the egg
Using the same skillet over medium-low heat, add the remaining 1/2 tbs butter or a bit more oil to coat the pan. Crack the farm-fresh egg into a small bowl to check for shells, then gently slide into the skillet. Sprinkle with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Cook until the white is set and edges are slightly crisp, 2–3 minutes for sunny-side up. If you prefer over-easy, cook 1–2 minutes then flip gently and cook another 20–60 seconds. For over-medium or hard, cook longer until yolk reaches desired doneness.
4
Finish and plate
Slide the cooked egg onto the plate with the toast and cooked sausage or bacon. Sprinkle optional chopped herbs over the egg if using. Serve immediately so the yolk can be enjoyed over the toast and meat if desired.