Classic Breakfast Platter Recipe

Scrambled Eggs

1. Crack the eggs into a mixing bowl and beat them until they blend together. 2. Melt a teaspoon of butter in a non-stick skillet over medium heat. 3. Pour in the eggs and let them set for a few seconds. Then, gently fold the eggs from the edges to the center, letting the uncooked egg flow underneath. 4. Continue cooking and gently stirring until the eggs are softly set and slightly runny in places. Remove from heat and season with salt and pepper to taste.

Crispy Bacon

1. Place bacon strips in a single layer in a cold skillet. 2. Turn the heat to medium and cook, turning the strips occasionally, until they are browned and crispy. 3. Transfer to a plate lined with paper towels to drain excess fat.

Golden-Brown Toast

1. Butter both sides of the bread slice. 2. Place the bread in a toaster or on a skillet over medium heat. 3. Toast until each side is golden brown.

Fresh Vegetable Medley

1. Wash cherry tomatoes, cucumber, and radishes under cold water. 2. Slice the cucumber and radishes into thin slices. 3. Arrange the tomatoes, cucumber slices, radishes, and pickled vegetables neatly on the plate.

Serving

1. Place the scrambled eggs and bacon on a plate. 2. Add the toasted bread and arrange the fresh vegetable medley around the other components. 3. Optionally, add a dollop of mayonnaise or cream cheese on the side for dipping or spreading. 4. Season everything lightly with salt, pepper, and any other desired herbs or spices.