Going to the diner on Saturday mornings is a bit of a ritual for me, and my go-to order is pretty much always the same: scrambled eggs with bacon and homefries. It’s a classic, and oh-so satisfying. If it’s too cold to venture outside or I’m simply in the mood to cook at home, this is the perfect recipe to satisfy that diner craving without changing out of my pajamas.
2 extra large eggs
2 tablespoons whole milk
2 tablespoons unsalted butter
3 pieces thick cut bacon
2 pieces whole wheat toast
1 yukon gold potato
1 yellow onion
Preheat oven to 425 F. Peel onion and cut .5 into a .5-inch dice. Save remainder for another use. Rinse potato and cut into 1-inch dice. Crack eggs into a small bowl and add milk. Whisk vigorously until bubbles have formed on the surface.
Heat half of butter and 1 teaspoon olive oil in a cast iron skillet over medium heat. When butter is foamy, add potatoes in an even layer. Allow to cook without moving until golden brown on bottom, 5-6 minutes. Flip and continue to cook until golden brown on other side, 3-4 minutes more.
Add onion to pan with potato and stir to combine. Cook until onion is soft and translucent and beginning to brown around the edges, about 5 minutes more. Season with .25 teaspoon salt and pepper as desired. Set pan aside.
Arrange a wire cooling rack inside a rimmed baking sheet, then arrange bacon strips in a single layer on rack; alternatively, line a baking sheet with aluminum foil and arrange bacon on foil. Bake until very crisp, 15–20 minutes. Then, halve bacon strips crosswise.
Place toast in oven and toast until browned, bordering on burnt. Slather with half of remaining butter and cut in half on a diagonal.
Heat remaining butter and 1 drizzle olive oil in a small nonstick pan over medium heat. Give eggs another whisk and season with salt and pepper. When butter is just foaming, add eggs and allow to sit until beginning to set around the edges. Then gently fold every 30 seconds or so to allow large curds to form. Continue cooking over medium heat until almost all runny eggs have cooked. Then turn off heat- the eggs will continue to cook in the warm pan.
Plate Diner Breakfast
Return potato pan to medium-high heat until sizzling, about 30 seconds. Plate alongside scrambled eggs, bacon, and toast, with a mug of bottomless coffee.
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