Step by step

Method

4 steps

1. 1

   Whisk 8 large eggs with 2 tablespoons whole milk, ½ teaspoon kosher salt, and ¼ teaspoon black pepper just until the yolks and whites blend — a few streaks are fine; don't whip in a ton of air.

2. 2

   Warm 4 breakfast sausage links and 2 cups cooked breakfast potatoes in a skillet over medium heat 6–8 minutes until browned and hot. Toast 4 slices whole-grain bread.

3. 3

   Melt 1 tablespoon unsalted butter in a nonstick skillet over medium-low. Pour in the eggs and stir slowly with a spatula, scraping soft curds from the bottom. Pull them off when they still look a little glossy and wet — they'll finish on the plate in about 3–4 minutes total.

4. 4

   Divide eggs, sausage, potatoes, toast, and 2 cups mixed fresh fruit among four plates. You want soft creamy scrambled eggs with hot sausage and potatoes — not rubbery dry eggs or a cold half-warm plate.