Michelin-Star American Breakfast: A Delightful Symphony of Textures & Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large farm
• fresh eggs 4 slices of thick
• cut bacon 1/2 cup of freshly prepared pancake batter (from scratch) 1 tablespoon unsalted butter 1/2 cup of diced sweet onion 1/2 cup of shredded cheddar cheese 2 slices of sourdough bread, thick
• cut 1/4 cup of real maple syrup 1/2 teaspoon ground black pepper 1 pinch of sea salt 1 tablespoon of chopped fresh chives

Instructions

1. Begin by preparing the bacon in a cold, non stick skillet over medium heat. Cook until crispy and golden brown, then transfer to a paper towel lined plate.
2. In a separate non stick pan, melt 1/2 tablespoon of butter over medium heat. Add diced onion and cook until translucent and caramelized. Season with a pinch of sea salt and ground black pepper.
3. Prepare the pancake batter according to your favorite recipe or from scratch, ensuring it's smooth and lump free. Keep warm.
4. In another non stick pan, melt 1/2 tablespoon of butter over medium heat. Add the sourdough slices and cook until golden brown on both sides, adjusting the heat as necessary to avoid burning.
5. While the bread is toasting, fry two eggs to your desired level of doneness in a non stick pan with a touch of butter. Season with salt and pepper to taste.
6. Assemble the dish by placing two pancakes on each plate, then top with caramelized onions and shredded cheddar cheese. Add a fried egg to each stack, followed by crispy bacon and a sprinkle of chopped chives. Serve with warm maple syrup on the side.

Chef’s Insight

For the perfect over-easy egg, cook until the whites are set but the yolks remain runny.

Notes

Ensure all ingredients are fresh for the best taste and texture.