Griddle Breakfast!

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Hello Friends,

I made breakfast on the griddle this morning and wanted to share a quick recap, including a new method I tried for cooking eggs.

As with most griddle meals—especially breakfast—cooking order and temperature control are key. I made French toast, hash browns, bacon, and scrambled eggs. Here’s the order I followed:

• Hash browns (375-400 for 15 min)
• Bacon (375-400 for 8 min)
• French toast (375 for 3 min per side. 6 min total)
• Eggs (new method in pot)

Actually, I did the eggs a little differently this time. I cracked them into a pot, placed it right on the griddle at the beginning, and let them slowly cook with a whisk inside. It worked... kind of.

The upside? The eggs stayed clean—no bacon grease mixed in—which my wife and son definitely appreciate. Cleanup was easier too.

But the texture wasn’t quite right. The eggs ended up in small pieces instead of big, fluffy curds. I think that’s because I used a whisk. Next time, I’ll try a rubber spatula instead and see if that helps.

Overall, the method worked, but I haven’t perfected it. I’ll let you know once I try it again—I go over it in more detail in the video below.

Also, don’t forget about my griddle temperature chart. You should’ve gotten it when you signed up for the email newsletter, but I recently found out you can get it printed and laminated at Kinko’s for about $4 to keep outside by the griddle. I’ve included a link below to just the chart if you want to do that.

Watch My Video:

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Link for Temp Chart

​https://drive.google.com/file/d/1mpgC08anZLYO5pNkOy_oElt_iNkX_Ien/view?usp=sharing​

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“The things that you did with parents, whether it was spending every Sunday morning with your dad and eating French toast and watching Popeye, or decorating the Christmas tree with our mother — these are memories that help you be happy.”

-Leonardo DiCaprio

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​Cheers,
Johnny

P.S I just sent out an updated copy of the ebook last week. If you'be purchased the ebook check you spam folder because it could have ended up there. If you haven't purchased the ebook you can grab it here. I send out updated copies about every 2 months or when I get a few new recipes that are worth going in it.

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