Serves: 1 (but easily scaled for a crowd)
- 2 large eggs
- 2 slices thick-cut bacon
- 1 breakfast sausage link
- 2 slices sourdough bread, toasted
- 1 handful mixed greens, lightly tossed with olive oil and lemon juice
- 1 cup roasted potatoes (see tip below for prepping ahead)
- Kosher salt and freshly cracked black pepper, to taste
A Note on Sourcing Ingredients
I always like to shop local, especially when it comes to meat. There’s nothing better than supporting your local farmers, and the quality speaks for itself. Source your ingredients from a trusted farmer, stop by your local farmers’ market, or visit your neighbourhood butcher. It’s the best option—for both flavour and community.
Step 1: Prepare the Bacon, Sausage, and Potatoes
Preheat the oven to 400°F (200°C). Place the bacon and sausage on a parchment-lined sheet pan. Roast for 15-20 minutes until the bacon is crispy and the sausage is cooked through.
For the potatoes: Toss cubed potatoes with olive oil, salt, pepper, and a sprinkle of thyme or rosemary. Roast alongside the bacon for 20-25 minutes, shaking the pan halfway through cooking, until golden and crispy
Step 2: Toast the Sourdough
While the bacon and sausage are cooking, toast the sourdough bread to a golden crisp. Drizzle with a touch of olive oil or spread with softened butter.
Step 3: Prepare the Greens
Toss the mixed greens in a light vinaigrette of olive oil, lemon juice, salt, and pepper. Keep it simple—the greens are meant to be fresh and bright against the richness of the other components.
Step 4: Make the Sunny Side Up Eggs
Follow the instructions below to ensure perfect, restaurant-quality sunny side up eggs every time.
Step 5: Assemble The Plate
Arrange two slices of crispy bacon, the breakfast sausage, roasted potatoes, and a handful of greens on a warm plate. Add the perfectly toasted sourdough and top it all off with two sunny side up eggs
Step 6: Serve Immediately
A little sprinkle of flaky sea salt and freshly cracked black pepper over the eggs makes all the difference.
Pro Tip: To make this breakfast even easier for a crowd, prep the bacon, sausage, and potatoes ahead of time, and warm them gently in the oven before serving. Fry the eggs right before guests arrive, and you’ll look like a total pro.
The little details—crispy bacon, golden roasted potatoes, and perfectly cooked eggs—make this breakfast a true celebration of simple, good food. Shop local, serve it with style, and watch your guests swoon.
Jonathon Hawes says: “When you take the time to source your ingredients from a local farmer or butcher, the results are always worth it. Trust me—this is how breakfast is meant to be.”
How to Make Sunny Side Up Eggs Like a Pro
Start with a nonstick skillet: A good nonstick skillet (or well-seasoned cast iron) is essential to ensure the eggs don’t stick to the pan and release easily.
Crack eggs into a ramekin first: Don’t crack eggs directly into the skillet—it’s far too risky! Instead, crack each egg into a small ramekin or bowl. This ensures no broken yolks and allows for a graceful slide into the pan.
Cook low and slow, and cover: Heat a nonstick skillet over low heat and add a touch of butter or oil. Gently slide the eggs into the skillet, spacing them apart. Cover the pan with a tight-fitting lid (ideally glass so you can see inside) and cook for 2 to 2 ½ minutes. This gentle heat sets the whites perfectly while keeping the yolk beautifully runny.
Season and serve: Use a spatula to carefully slide the eggs out of the pan. Season with salt and freshly cracked black pepper.
Best Pan for Sunny Side Up Eggs
A nonstick skillet ensures the eggs cook cleanly and won’t stick to the pan.
A well-seasoned cast iron skillet is another great option for eggs with slightly crisp edges and a touch of rustic charm.
