Chef's Tip
For perfectly creamy scrambled eggs, cook them low and slow, stirring constantly with a silicone spatula. Remove the eggs from the heat when they're slightly underdone as they'll continue cooking from residual heat. Adding the cheese at the very end ensures it melts into pockets rather than disappearing into the eggs.
Instructions
- Prepare home fries: Place diced potatoes in cold water. Bring to a boil and cook for 5 minutes. Drain thoroughly and pat dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat. Add potatoes and cook undisturbed for 5 minutes to develop a crust.
- Add diced onion, 1/4 teaspoon salt, 1/8 teaspoon pepper, garlic powder, and paprika. Continue cooking, stirring occasionally, until potatoes are crispy and onions are soft, about 15 minutes.
- Meanwhile, cook bacon: Arrange bacon slices in a cold large skillet. Turn heat to medium and cook, turning occasionally, until bacon is crispy but still slightly chewy, about 10 minutes. Transfer to paper towel-lined plate.
- In the same skillet with some bacon fat, cook sausage links over medium heat until browned and cooked through, about 8-10 minutes. Transfer to plate with bacon.
- Prepare eggs: In a large bowl, whisk eggs with heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined but not overly frothy.
- Melt 2 tablespoons butter in a large non-stick skillet over medium-low heat. Pour in egg mixture.
- Cook eggs slowly, stirring gently and continuously with a silicone spatula, scraping the bottom and sides of the pan. Cook until eggs are mostly set but still slightly wet, about 5-6 minutes.
- Remove from heat, add shredded cheddar cheese, and stir gently until cheese begins to melt. Sprinkle with chopped chives.
- Toast bread and spread with remaining butter.
- Serve immediately: Divide scrambled eggs, home fries, bacon, sausage, and toast among four plates. Serve with maple syrup and ketchup on the side.
Plating
Arrange the cheesy scrambled eggs in a mound at the center of a large, warm plate. Position four slices of bacon and two sausage links to one side of the eggs. Spoon the home fries onto the opposite side of the plate. Place two triangles of buttered sourdough toast partially overlapping at the top of the plate. Garnish the eggs with a sprinkle of additional chives and a small twist of freshly ground pepper. Serve with small ramekins of warm maple syrup and ketchup on the side.
Storage & Reheating
This breakfast is best served immediately after preparation. However, the home fries can be parboiled and stored in the refrigerator for up to 2 days before finishing. Cooked bacon can be refrigerated for up to 3 days and reheated in a 350°F oven for 5-10 minutes until crisp. Scrambled eggs do not store well and should be prepared fresh.
About This Recipe
This all-American breakfast platter celebrates the quintessential diner breakfast experience with hearty portions and classic flavors. The cheesy scrambled eggs are prepared using the French soft-scramble technique for extra creaminess, while the accompaniments provide contrasting flavors and textures - smoky bacon, sweet maple sausage, savory home fries, and tangy sourdough toast. This satisfying breakfast platter represents American comfort food at its most approachable and delicious.