Classic American Breakfast: Scrambled Eggs, Bacon, Breakfast Potatoes, and Toast

Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes​

Ingredients:

• 4 large eggs
• 4 slices of thick-cut bacon
• 2 medium russet potatoes, diced into ½-inch cubes
• 1 tablespoon olive oil
• 2 slices of sourdough or white bread
• 2 tablespoons unsalted butter, divided
• Salt and freshly ground black pepper, to taste
• Optional: Chopped fresh parsley for garnish​

🍽️ Instructions:

1. Prepare the Breakfast Potatoes:
   • Place diced potatoes in a bowl of cold water and let them soak for 5 minutes to remove excess starch. Drain and pat dry with a clean towel.​
   • In a large skillet over medium heat, add olive oil. Once hot, add the potatoes. Season with salt and pepper.​
   • Cook, stirring occasionally, until the potatoes are golden brown and crispy, about 15 minutes. Remove from skillet and set aside.​
2. Cook the Bacon:
   • In the same skillet, add bacon slices. Cook over medium heat until crispy, turning occasionally, about 6-8 minutes.​
   • Remove bacon and place on a paper towel-lined plate to drain.​
3. Scramble the Eggs:
   • In a bowl, crack the eggs and beat them until well combined. Season with a pinch of salt and pepper.​
   • In a non-stick skillet over medium-low heat, add 1 tablespoon of butter. Once melted, pour in the eggs.​
   • Allow the eggs to set slightly, then gently stir with a spatula, pushing from the edges to the center. Continue until the eggs are softly scrambled and cooked to your liking. Remove from heat.​
4. Toast the Bread:
   • While cooking the eggs, toast the bread slices to your desired level of crispness.​
   • Spread the remaining 1 tablespoon of butter on the hot toast.​
5. Assemble the Plate:
   • On each plate, serve a portion of scrambled eggs, two slices of bacon, a serving of breakfast potatoes, and a slice of buttered toast.​
   • Garnish with chopped fresh parsley if desired.