Classic Breakfast Sampler recipe

This Classic Breakfast Sampler brings together all your morning favorites: fluffy scrambled eggs, crispy bacon, golden hash browns, and perfectly toasted bread. It's a hearty and satisfying meal, perfect for a weekend brunch or a special start to any day.

Servings: 2 Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes Difficulty: Easy

Ingredients

• For the Bacon:

  • 4-6 strips (100-150 g) streaky bacon

• For the Hash Browns:

  • 2 medium Russet potatoes (~300-400 g), peeled

  • 15 g (1 tbsp) unsalted butter (or reserved bacon fat)

  • ½ tsp salt, or to taste

  • ¼ tsp black pepper, or to taste

• For the Scrambled Eggs:

  • 4 large eggs (~200 g)

  • 30 ml (2 tbsp) milk or cream (optional, for creamier eggs)

  • ¼ tsp salt, or to taste

  • ⅛ tsp black pepper, or to taste

  • 15 g (1 tbsp) unsalted butter

• For the Toast:

  • 2 slices of your favorite bread (~60-80 g)

  • 10 g (2 tsp) unsalted butter (for spreading, optional)

• Optional Garnishes & Sides:

  • Ketchup, hot sauce, fresh chives, jam, fruit

Equipment

• Large frying pan

• Medium frying pan

• Spatula

• Box grater or food processor with grating attachment

• Clean kitchen towel or paper towels

• Mixing bowl

• Whisk or fork

• Toaster

Instructions

1. Cook the Bacon (10-12 minutes): Place the bacon strips in a large, cold frying pan in a single layer. Turn the heat to medium and cook for 8-12 minutes, flipping occasionally, until crispy and golden brown. Remove the bacon from the pan and place it on a plate lined with paper towels to drain excess fat. Pour off most of the bacon fat from the pan, reserving about 1 tablespoon for the hash browns if desired.

2. Prepare the Hash Browns (5 minutes prep, 10-12 minutes cook): While the bacon cooks, grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible – this is crucial for crispy hash browns! Transfer the dried potatoes to a bowl and season with salt and pepper.

3. Cook the Hash Browns (10-12 minutes): Heat the reserved bacon fat (or 1 tbsp butter) in the same large frying pan over medium-high heat. Add the grated potatoes, spreading them into an even layer. Press down gently with your spatula. Cook for 5-7 minutes without disturbing, until the bottom is golden brown and crispy. Carefully flip the hash browns (you can do this in sections if easier) and cook for another 5-7 minutes until the other side is also golden and crispy. Remove from the pan and set aside with the bacon.

4. Prepare the Scrambled Eggs (2 minutes prep, 3-4 minutes cook): In a mixing bowl, crack the eggs. Add the milk or cream (if using), salt, and pepper. Whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.

5. Make the Toast (2-3 minutes): While the hash browns finish, pop your bread slices into the toaster and toast to your desired crispness. Once toasted, you can spread them with butter if you like.

6. Cook the Scrambled Eggs (3-4 minutes): Heat the medium frying pan over medium-low heat. Add the butter and let it melt until just bubbling. Pour in the whisked eggs. Let them sit undisturbed for about 30 seconds until the edges start to set. Then, gently push the cooked egg from the edges towards the center with your spatula, tilting the pan to let uncooked egg flow underneath. Continue this process, gently folding and stirring, until the eggs are mostly set but still slightly moist and creamy. Remove from heat immediately to prevent overcooking.

7. Assemble Your Sampler (1 minute): Arrange the scrambled eggs, crispy bacon, golden hash browns, and toast on two plates. Garnish with fresh chives if desired, and serve with your favorite condiments like ketchup, hot sauce, or jam. Enjoy your classic breakfast!

Tips & Variations

• For Crispier Hash Browns: Squeeze out as much moisture as possible from the grated potatoes. A very hot pan and not overcrowding it are also key.

• Perfectly Fluffy Eggs: Cook scrambled eggs over medium-low heat and remove them from the pan while they are still slightly wet; they will continue to cook from residual heat.

• Don't Overcrowd the Pan: Cook bacon and hash browns in batches if necessary to ensure they cook evenly and get crispy, rather than steaming.

• Protein Swap: Replace bacon with breakfast sausage patties or links for a different flavor profile.

• Egg Style: Instead of scrambled, try frying your eggs sunny-side up, over easy, or poaching them for a different texture.

• Gluten-Free Option: Simply use your favorite gluten-free bread for the toast.

Estimated Nutrition Per Serving (approximate)

• Calories: 550-650 kcal

• Protein: 30-35 g

• Carbs: 35-40 g

• Fat: 35-45 g

• Bacon

• Russet potatoes

• Eggs

• Milk or cream (optional)

• Butter

• Bread

• Salt

• Black pepper

• Optional: Ketchup, hot sauce, fresh chives, jam

Allergen Tags

contains: eggs, dairy, gluten

Quick summary: Classic Breakfast Sampler with scrambled eggs, crispy bacon, golden hash browns, and toast. Serves 2, ready in 35 mins.