American Breakfast

American Style Pancakes:

1. In a small bowl, whisk together the egg and milk until evenly combined.
2. In a separate bowl, whisk together the flour, sugar, salt, baking powder and soda.
3. Whisk the wet ingredients into the dry until a batter begins to form. While whisking, pour in the melted butter and continue to whisk until a mostly smooth batter forms; it’s ok if there are a few lumps. Let the batter rest for about 5 minutes. 
4. Preheat a medium nonstick skillet over medium heat and grease with cooking spray or butter. Once hot, spoon in ¼ cup dollops of the batter, making sure to leave space between each to have room to spread. Cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 1-3 minutes, or until golden brown and cooked through but still bouncy to the touch. Repeat with the rest of the batter.
5. Top with butter and a drizzle of maple syrup to serve.

‍Bacon:

1. Arrange the bacon on an aluminum foil-lined baking sheet.
2. Place in a cold oven and then set the temperature to 450℉ (230℃) to bake for 20-25 minutes. If the bacon is not crispy enough, return to the oven to continue baking for up to 10 more minutes. 
3. Line a plate with paper towels.
4. Remove the bacon from the oven and place on the paper towel-lined plate to drain of excess oil.

‍Hash Browns:

1. Grate the potatoes on the large size of a box grater. 
2. Place the grated potatoes in a large bowl, season generously with salt and toss together while squeezing the potatoes aggressively to coax out the water. 
3. Rinse under cold water, drain and dump onto a large clean dish towel. Wrap it up and wring out as much water as possible.
4. Heat a medium nonstick skillet over medium heat. Add enough vegetable oil to coat the bottom of the pan
5. Once the pan is hot, press in the potato mixture making sure it fits the pan edge to edge.
6. Cook for 3-4 minutes or until there’s a nice crust and the potatoes are half-cooked through. Flip and cook for another 3-4 minutes.
7. Season, to taste, with salt and repeat with remaining potatoes.

‍Scrambled Eggs:

1. In a medium bowl, add the eggs and whisk until homogenous
2. In a medium nonstick pan over medium heat, add the butter and melt until bubbling.
3. Add the eggs into the hot pan. Using a silicone spatula, constantly stir the eggs, shaking the pan for 2-3 minutes. The eggs will transform from creamy, to thickened, to formed curds with little liquid remaining. Remove from the heat. 
4. Season to taste with salt and black pepper, if desired. 

‍Assembly:

1. Onto a serving plate, place a stack of pancakes and top with a pat of butter.
2. Add a spoonful of scrambled eggs garnished with black pepper and chopped fresh chives.
3. Add a spoonful of hash browns and 2-4 slices of bacon.
4. Serve with slices of toast, on the side (brioche, white, whole wheat, etc.)

‍Full English Breakfast

English Baked Beans:

1. To a medium saucepan, add the chicken stock, 3/4 cup (180 ml) water, sugar, tomato paste, ketchup, garlic, and sage.
2. Set the heat to medium-high and bring to a boil. Once boiling, immediately reduce heat to low and simmer for 12-15 minutes, or until slightly reduced.
3. Add the navy beans, and simmer for another 5 minutes.
4. Separately, in a small bowl, whisk together the cornstarch and 1.5 Tbsp (21g) water to create a slurry.
5. Gradually add half of the cornstarch slurry to the beans, whisking constantly to incorporate. If the desired thick consistency is reached, remove from the heat and enjoy. If not, add the rest of the cornstarch mixture and whisk to incorporate until thickened.
6. Season, to taste, with salt and pepper and set aside.

‍Tomatoes & Mushrooms:

1. In a large skillet, add unsalted butter and a generous glug of oil. Set over medium-high heat and melt until the butter starts bubbling.
2. Add the mushrooms to one side of the skillet, cap side-down. 
3. Add the vine clusters of tomatoes to the remaining side of the skillet.
4. Season to taste with salt. 
5. Nestle in a few sprigs of thyme, if desired.
6. Cook for 3 minutes, untouched, until the mushrooms achieve a nice color. Carefully flip all of the mushrooms and cook for another 3 minutes until the tomatoes are soft and caramelized. 
7. Remove from the heat and set aside.

‍English Back Bacon & Sausage:

1. Heat a medium skillet over medium-high and coat the bottom with oil.
2. Once the pan is ripping hot, add the back bacon and sear for 1-2 minutes. Flip and repeat on the other side. Remove the bacon from the pan.
3. In the same pan, add in the sausages and sear on all sides for a total of about 5 minutes, until deep brown with a touch of char in spots.

‍Sunny Side-Up Eggs: 

1. Heat a medium nonstick skillet over medium-high heat. Add the butter to fully melt.
2. Gently crack the eggs into the pan, being careful not to break the yolks. Let them cook just until the whites are set. Using a spoon, baste the tops of the eggs with the melted butter to both flavor and cook the whites, keeping the yolks runny. 
3. Remove from the pan onto a serving plate.
4. Season with flaky sea salt and black pepper. 

‍Assembly:

1. To a plate add the eggs seasoned with flaky sea salt, black pepper and a garnish of chopped fresh chives.  
2. Add a generous helping of English baked beans. 
3. Next add on the sausages and the cooked English back bacon. 
4. Spoon on the mushrooms and a few caramelized tomatoes. 

1. Serve with slices of toast, on the side (brioche, white, whole wheat, etc.)