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Breakfast platter with eggs Recipe

American · Main course · 35 min total

A hearty and colorful breakfast platter featuring perfectly cooked eggs, crispy bacon, roasted potatoes, and fresh fruit, perfect for a leisurely weekend morning.

Ingredients

• 4 large eggs
• 4 slices bacon
• 2 medium potatoes, diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1 cup fresh fruit (e.g., berries or orange slices)
• 2 tablespoons butter
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, pepper, and paprika. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, discard most of the bacon fat, leaving about 1 tablespoon. Add butter and melt over medium heat. Crack eggs into the skillet and cook to your preference (sunny-side up, over easy, etc.), about 3-4 minutes for runny yolks.
4. Assemble the platters: divide roasted potatoes, bacon, eggs, cherry tomatoes, avocado slices, and fresh fruit between two plates. Garnish with parsley if desired. Serve immediately.

Tips

• For extra flavor, add a sprinkle of red pepper flakes or fresh herbs like chives.
• You can substitute bacon with sausage or ham.
• If you prefer scrambled eggs, cook them in the same pan after removing the bacon.

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