The 3 Breakfast Techniques Every Chef Should Learn

Ingredients

• 6 Large Egg (room temperature, 2 for each level)
• 4 tsp Unsalted Butter (softened, divided for each level)
• 2 tsp Olive Oil (extra virgin, for skillet)
• 1 tsp Salt (fine sea salt, divided)
• 1 tsp Black Pepper (freshly ground)
• 2 slices Sourdough Bread (thick slices, for beginner level)
• 4 slices Brioche Loaf (about 3/4 inch thick, crust trimmed for intermediate and advanced levels)
• 2 slices Bacon (thick cut, 75% cooked, tossed with brown sugar)
• 1 tsp Brown Sugar (lightly coats bacon)
• 2 tbsp Fresh Chives (finely chopped, for garnish on levels 2 and 3)
• 100 ml Double Cream (heavy whipping cream, for spiced cream)
• 1 tsp White Wine Vinegar (helps cream reach soft peaks)
• 1 pinch Ground Ginger (freshly ground)
• 1 pinch Ground Clove
• 1 pinch Nutmeg
• 1 tsp Maple Syrup (for glaze on advanced level)
• 2 L Water (for poaching yolks)
• 1 tsp Sriracha Sauce (optional, for serving with folded eggs)

Instructions

1. Gather & Prep Ingredients

   Measure all ingredients, trim the crust off the brioche slices, cut a 2‑inch circle out of the centre of two slices for the egg‑in‑a‑hole, and separate two egg yolks from their whites for the advanced dish.

   Time: PT5M

2. Beginner – Whisk Folded Eggs

   Crack two eggs into a bowl, add a pinch of salt and pepper, and whisk with a spoon until the whites and yolks are fully combined and no streaks remain.

   Time: PT2M

3. Beginner – Heat Pan & Add Fat

   Place a non‑stick skillet over medium‑high heat, add 1 tsp butter and 1 tsp olive oil, and wait until the butter foams.

   Time: PT1M

   Temperature: Medium‑high

4. Beginner – Cook & Fold Eggs

   Pour the whisked eggs into the hot skillet, let the edges set, then gently push the set egg from the sides toward the centre in a rolling motion to create a rose‑shaped fold. Turn off the heat and let the residual heat finish cooking the centre.

   Time: PT3M

   Temperature: Medium‑high

5. Beginner – Toast Sourdough & Assemble

   While the eggs finish, toast two slices of sourdough in a toaster or under a broiler. Slide the folded egg onto each toast, drizzle with optional Sriracha, and serve immediately.

   Time: PT2M

6. Intermediate – Prepare Brioche & Bacon

   Trim the crusts from the remaining brioche slices, cut a 2‑inch hole in the centre of each using a ring cutter, and set aside. Sprinkle bacon slices with brown sugar and set aside for later.

   Time: PT3M

7. Intermediate – Toast Brioche Base

   Add 1 tsp butter and 1 tsp olive oil to the skillet over medium heat. Place the brioche slice (cut side down) in the pan and toast until golden brown, about 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Intermediate – Cook Egg in the Hole

   Reduce heat to low, crack one egg into the centre hole, add a small knob of butter, cover the skillet with a lid, and cook for about 5 minutes until the white is set but the yolk remains runny.

   Time: PT5M

   Temperature: Low

9. Intermediate – Cook Bacon

   In a separate small pan, cook the sugar‑coated bacon over medium heat until crisp, about 5 minutes. Remove and crumble into bite‑size pieces.

   Time: PT5M

   Temperature: Medium

10. Intermediate – Finish & Garnish

    Flip the egg‑in‑a‑hole gently, cook another 30 seconds to set the top, then slide onto a plate, top with crumbled bacon and a sprinkle of chopped chives. Season with salt and pepper.

    Time: PT2M

    Temperature: Low

11. Advanced – Make Spiced Cream

    In a mixing bowl, combine double cream, a pinch of salt, 1 tsp white wine vinegar, a pinch each of white pepper, ground ginger, ground clove, and nutmeg. Whisk until soft peaks form.

    Time: PT5M

12. Advanced – Separate & Poach Egg Yolks

    Gently separate two egg yolks from their whites (whites can be saved for another use). Bring a saucepan of water to a gentle simmer, lower the yolks into the water using a slotted spoon, and poach for 2 minutes until just set but still runny.

    Time: PT2M

    Temperature: Simmer

13. Advanced – Toast Brioche Batons

    Slice the remaining brioche into thin batons (about 1‑inch wide). In the skillet, melt 1 tsp butter over medium heat and toast the batons on all sides until golden and slightly crisp, about 3 minutes.

    Time: PT3M

    Temperature: Medium

14. Advanced – Assemble Dish

    Place each poached yolk on a warm plate, spoon a generous dollop of spiced cream around it, arrange toasted brioche batons beside the yolk, drizzle 1 tsp maple syrup over the yolk, and finish with a pinch of flaky salt, cracked black pepper, and chopped chives.

    Time: PT3M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

30g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Olive Oil: Canola oil
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Sourdough Bread: Whole grain bread
• Instead of Brioche Loaf: Challah
• Instead of Bacon: Turkey bacon
• Instead of Brown Sugar: Turbinado sugar
• Instead of Fresh Chives: Green onions
• Instead of Double Cream: Heavy cream
• Instead of White Wine Vinegar: Apple cider vinegar
• Instead of Ground Ginger: Fresh grated ginger (smaller amount)
• Instead of Maple Syrup: Honey
• Instead of Sriracha Sauce: Hot sauce

Equipment Needed

• Non‑Stick Skillet
• Saucepan
• Whisk
• Spoon
• Chef's Knife
• Cutting Board
• Ring Cutter (optional)
• Lid (fitting skillet)
• Small Bowl
• Plate

Critical Steps — Do Not Skip

• Whisk eggs with a spoon to avoid excess air.
• Fold the eggs gently to achieve a tender rose shape.
• Cook the egg‑in‑a‑hole with a lid to create a poached texture.
• Whisk the spiced cream to soft peaks before adding the yolk.
• Poach egg yolks gently for 2 minutes to keep them runny.

Chef Tips from the Video

• Use a spoon rather than a whisk for the folded eggs to keep the mixture airy yet tender.
• Caramelize the bacon with a touch of brown sugar for a sweet‑savory contrast that elevates the egg‑in‑a‑hole.
• A pinch of flaky sea salt on the advanced dish adds texture and brightens the rich cream.
• Serve the three levels together for a progressive brunch experience.

Troubleshooting

Storage

Refrigerator: Folded eggs and egg‑in‑a‑hole can be stored in an airtight container for up to 24 hours; reheat gently. Spiced cream lasts 2 days.

Freezer: Not recommended for the egg dishes; cream may separate.

Room temperature: Serve immediately; leftovers should not sit out longer than 2 hours.

Make-Ahead Tips

• Pre‑slice and trim the brioche a day ahead; store in a sealed bag.
• Whisk the spiced cream and keep it refrigerated; give a quick stir before serving.
• Separate egg yolks and store them in a small covered bowl in the fridge for up to 12 hours.

Frequently Asked Questions