The Ultimate Classic Breakfast
Ingredients
6–8 slices of thick-cut bacon
6 large eggs
¼ cup milk or cream (optional, for fluffiness)
Salt and black pepper, to taste
1 tbsp butter
2 medium russet potatoes, peeled and grated
Salt and pepper, to taste
2–3 tbsp oil or butter
Optional: onion or garlic powder, paprika, fresh herbs
4 slices of your favorite bread (white, sourdough, whole wheat, etc.)
Butter (for spreading)
Optional Sides:
Fresh fruit, sausage links or patties, avocado slices, jam/jelly
Instructions
1.
Cook the Bacon
Heat a skillet over medium heat.
Lay bacon slices in the pan and cook until crispy, flipping as needed (8–12 mins).
Transfer to a paper towel-lined plate.
2.
Make the Hash Browns
Rinse the grated potatoes in cold water to remove excess starch, then squeeze dry with a clean towel.
Heat oil or butter in a skillet over medium-high heat.
Add the potatoes in a flat layer, season with salt and pepper, and press down with a spatula.
Cook undisturbed for 5–6 minutes until golden, then flip and cook the other side for 4–5 minutes.
Optional: Stir in onions or seasonings before the flip.
3.
Scramble the Eggs
In a bowl, beat eggs with milk (if using), salt, and pepper.
Heat butter in a nonstick skillet over medium-low heat.
Pour in eggs and stir gently with a spatula, cooking low and slow until softly set.
Remove from heat just before fully cooked (they’ll finish with residual heat).
4.
Toast the Bread
Toast the slices in a toaster or in a pan with a bit of butter.
Spread with butter or jam while hot.
To Serve
Plate up: a scoop of hash browns, a portion of scrambled eggs, a few crispy bacon strips, and buttered toast.
Add optional sides like fruit, sausage, or hot coffee/tea for a full diner-style experience.
Variations
Healthier option: Swap bacon for turkey bacon or avocado, use egg whites, or add sautéed spinach to your eggs.
Cheesy eggs: Stir in shredded cheddar, feta, or mozzarella at the end.
Make it a sandwich: Stack bacon, eggs, and cheese between toast or a bagel.
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