Full Egg Breakfast
4 portions
30mBring the diner into your home with this classic egg breakfast. Get a little bit of everything! Feel free to cook your eggs any way you like.
What you will need
8 Eggs
pinch Salt
pinch Black Pepper
8 oz Bacon
2 Tbsp Vegetable Oil
16 oz Hashbrowns
1/2 Loaf Wheat Bread
Salted Butter, optional
Strawberries, optional
(Nutritional facts 348 calories, 32.96 g fat, 1.4 g carbohydrates, 13.07 g protein, 763 mg cholesterol, 496 mg sodium)How to cook
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Gather and portion all ingredients.
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Add bacon to a pan and then turn up the heat to medium-high.
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Coat the bottom of a skillet with a thin layer of oil and bring to medium-high heat. Add the hashbrowns in an even layer. Season with a generous pinch of salt and pepper. Don't stir the potatoes yet, just let them sit and brown.
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Flip the bacon a few times while cooking and when crispy, remove and drain on a paper towel.
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Once the bottom of the hashbrowns is nice and brown, flip the hashbrowns to cook the other side.
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Crack the eggs and season with a pinch of salt and pepper. Whisk until smooth.
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Pour the eggs into a non-stick pan over medium heat. Stir until curds form and the eggs are cooked.
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