Farm Breakfast Recipe

Prepare protein

If using carnitas: warm shredded carnitas in a small saucepan over medium-low heat with 1 tsp neutral oil for 3–4 minutes, stirring occasionally, until heated through and slightly crisp at edges. If using sausage patties: cook patties in a nonstick skillet over medium heat 3–4 minutes per side until cooked through and browned. Keep warm while you cook eggs.

Cook eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tbs unsalted butter, swirling to coat. Crack two eggs into the pan, spacing them apart. Sprinkle 1/4 tsp black pepper and 1/4 tsp salt evenly over eggs. For sunny-side: cook gently 3–4 minutes until whites are set but yolks still jiggly. For over-easy: cook 2–3 minutes until whites set, carefully flip with a spatula and cook 15–30 seconds more for runny yolks. Remove eggs to a warm plate and tent with foil.

If you prefer scrambled: beat eggs with a pinch of salt, melt butter in skillet over medium-low, pour eggs, stir gently until soft curds form, then remove from heat while slightly underdone; residual heat will finish them.

Cook seasonal vegetables

Heat a small sauté pan over medium-high with 1 tbs olive oil. Add the seasonal vegetables (e.g., halved cherry tomatoes, sliced zucchini, or mushrooms) and a pinch (1/8–1/4 tsp) of salt and pepper. Sauté 3–5 minutes until vegetables are tender and edges are lightly caramelized. If using tomatoes, cook until they blister and soften. Remove from heat.

Dress greens

In a bowl, toss 2 cups Plato greens with 1 tsp fresh lemon juice, a drizzle (about 1 tbs) of olive oil, and 1/4 tsp salt and 1/8 tsp pepper. Toss lightly just before plating so greens stay bright and crisp.

Toast bread

Toast 2 slices of sourdough until golden and crisp (use a toaster or grill in a skillet over medium heat with 1 tbs butter). If toasting in a skillet, melt butter and toast 1–2 minutes per side until golden and fragrant.

Finish and assemble

Place dressed Plato greens on the plate. Spoon the warm seasonal vegetables alongside. Arrange warmed carnitas or sausage next to the greens. Place the two eggs on top or beside the greens. Add the sourdough toast to the side; spread with the reserved 1 tbs butter and sprinkle with flaky sea salt and chopped herbs if using. Taste and adjust seasoning with a small pinch of salt or pepper over the dish as needed.

Serve immediately so eggs remain warm and runny. Enjoy.