Michelin-Star “Sunrise Delight” American Breakfast

Allergens

Wheat, Milk, Eggs

Ingredients

• 1 cup all
• purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg
• 6 bacon strips
• 1 large russet potato, peeled and grated
• 4 large eggs
• Butter, for cooking pancakes and frying hash browns
• Maple syrup, for serving

Instructions

1. Begin by preparing the pancake batter. In a large bowl, whisk together flour, sugar, baking powder, and salt. Slowly pour in milk and whisk until smooth, then add the egg and whisk again until well combined. Allow the batter to rest while you prepare the other components.
2. Cook the bacon strips in a skillet over medium heat, turning occasionally until crispy. Transfer to a paper towel lined plate once done.
3. In another skillet, heat oil and cook the grated potato mixture over medium high heat, stirring occasionally, until golden brown and crispy. Season with salt and pepper, then transfer to a plate lined with paper towels.
4. Preheat a non stick griddle or large skillet over medium heat and brush with butter. Pour 1/4 cup of pancake batter for each pancake onto the griddle, cooking until bubbles form on the surface and the edges start to set. Flip the pancakes and cook until golden brown. Repeat with the remaining batter.
5. Fill a wide, shallow saucepan with water and bring to a simmer. Crack eggs into a small bowl and gently slip them into the simmering water. Cook for 3 4 minutes or until whites are set and yolks are still runny. Remove with a slotted spoon and transfer to a plate.

Chef’s Insight

The key to a perfect poached egg is fresh eggs and simmering water. A splash of vinegar can also help the egg whites set quickly.

Notes

Feel free to add additional toppings, such as fresh fruit or jam, to suit your personal preferences.