The Traditional Breakfast Recipe

Bring to room temperature

Remove eggs, bacon, and sausages from the refrigerator about 10 minutes before cooking so they cook more evenly.

Preheat oven to 200°F (95°C) to keep cooked items warm, if desired.

Cook bacon

Heat a large skillet over medium heat. When hot, add the bacon slices in a single layer. Cook 3–4 minutes per side for medium crispness, turning once, until golden and crisp. Remove bacon to a paper-towel-lined plate and place in the preheated oven to keep warm.

Cook sausages

In the same skillet (drain excess bacon fat if there is more than 1 tablespoon, leaving about 1 tbs), add the sausages. Reduce heat to medium-low and cook sausages 10–12 minutes, turning frequently so they brown evenly and reach an internal temperature of 160°F (71°C) for pork or 165°F (74°C) for poultry. Transfer to the oven to keep warm with the bacon.

While sausages cook, toast the bread in a toaster to your desired level. Spread 1 tsp butter on each slice while warm and keep on a plate in the oven if using.

Fry the eggs (sunny-side up or over-easy)

Wipe the skillet clean of excess fat and return to medium-low heat. Add 1 tbs neutral oil and let it shimmer. Crack the eggs into a small bowl one at a time and gently slide them into the skillet. Sprinkle a pinch of salt and a little black pepper over the eggs. For sunny-side up: cook 3–4 minutes until whites are set but yolks runny. For over-easy: cook 2–3 minutes until whites set, carefully flip with a spatula and cook 15–30 seconds more for a runny yolk. Remove eggs to the warm plate with bacon, sausages, and toast.

Taste and adjust seasoning: sprinkle additional salt and pepper to taste. Serve immediately while hot.