Sometimes you don't want a clever dish. Sometimes you want every breakfast thing on one plate, hot, with butter softening on the toast. That's what this is.
Two eggs, your way — scrambled soft, over easy, sunny up, however. We cook them in butter, not oil, on a small pan so each portion gets attention. Bacon is applewood-smoked, baked in the oven on a rack so it crisps without curling. Potatoes are par-boiled then crisped in duck fat with rosemary and garlic until the outsides are golden and the insides give a little.
Toast is whatever bread we baked that morning — usually a thick slice of sourdough, sometimes a brioche on weekends. Salted butter on the side, good jam if you ask.
$18. The honest answer to a long Friday night.
