Willow Breakfast Recipe

prepare potatoes

Wash fingerling potatoes and cut any larger ones lengthwise so pieces are roughly uniform (about 1/2"–1" thick). Pat dry.

Preheat a large skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon olive oil and allow to heat until shimmering.

Add potatoes cut-side down in a single layer. Let cook without moving 4–5 minutes until bottoms are golden-brown.

Reduce heat to medium, add minced garlic and chopped rosemary, season with 1/2 tsp salt and 1/4 tsp black pepper. Toss and continue cooking, stirring occasionally, 6–8 minutes until potatoes are tender and crisp on edges. If they brown too fast, lower heat and cover for 2–3 minutes to finish cooking.

cook protein (choose one)

While potatoes cook, start the protein. For bacon: place strips in a cold skillet in a single layer, turn heat to medium, and cook 8–10 minutes, flipping occasionally, until crisp to desired doneness. Remove to a paper towel–lined plate. For pork or chicken sausage links: heat 1 tsp vegetable oil in skillet over medium, add links and cook 10–12 minutes, turning frequently, until internal temperature reaches 160°F for pork or 165°F for chicken and browned all over. Keep sausages warm with foil tent.

cook eggs (sunny-side or over-easy)

When potatoes are nearly done, wipe out a small nonstick skillet and add 1 tablespoon unsalted butter over medium-low heat. Crack 2 eggs into a small bowl then gently slide into pan. Season eggs with 1/8 tsp salt and 1/8 tsp pepper. For sunny-side: cover skillet and cook 3–4 minutes until whites are set but yolks still runny. For over-easy: cook 2–3 minutes until whites mostly set, carefully flip with a spatula and cook 15–30 seconds more for a runny yolk (longer for medium). Remove eggs to plate.

If serving multiple proteins or if using the same skillet for potatoes, you can cook proteins earlier and keep warm; reheat briefly if needed before plating.

Toast 2 slices of wheat or sourdough bread to desired brownness (in a toaster or under broiler). Spread 1 tablespoon butter over toasted slices while hot.

Plate: arrange potatoes on the plate, place cooked bacon or sausage to the side, set the two eggs on top or beside the potatoes, and add the buttered toast. Sprinkle chopped parsley over potatoes and eggs if desired.

Serve immediately with salt and pepper available at the table.