Author: Canadian Living

Weekends are the best time to serve eggs and bacon with all the extras.

  • Portion size 4 servings
  • Credits : Richard Hall

Ingredients

  • 1 lb bacon
  • 8 eggs
  • 4 potatoes boiled
  • 8 breakfast sausage links
  • 8 slices bread toasted

Method

Cut up the potatoes in small chunks.  Place Into a frying pan with oil and seasoning for homemade hashbrowns. Cook bacon and sausages in another pan till brown and crisp. Prepare eggs to order as last action sunnyside up or over-easy or hard broken scrambled etc. Serve with toast to suit taste.
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