I don't like hot food cold. I start my taters frying. Pop a pan of bacon or sausage in the oven. Put the bread in the toaster (don't push down yet), when the taters and meat are done, I drop the toast and start frying my eggs. Everything hits the plate hot.

Like angelaid, I start the sides first. I never have both eggs and oatmeal, and no one in the family eats oatmeal except me, so I usually soak steel cut oats overnight and cook them quickly the next morning, then put a lid on the pan and make toast or whatever. Potatoes can continue on warm in the pan for several minutes without overcooking. The meat usually goes in the oven because I just can't manage to flip eggs, turn sausage, mess with bacon, all simultaneously. I only cook meat when we have others for breakfast. Sausage is easier to "hold" than bacon, because bacon can overcook quickly. Toast goes down about the time the eggs hit the pan, and my over easy egg is done just before the toast pops.

Still, I admit that it's a job to get everything ready at once, which is why meat usually goes in the oven, and pancakes or french toast stay warm in there too if I'm having those.

My egg has to stay soft and my toast has to be warm, so things like meat or potatoes tend to get less assiduous attention to time than the others, they can take an extra minute or so without harm.

And all that before coffee, it makes breakfast just not worth it for me. Mine is invariably one slice of toast and one egg over easy and a cup of black coffee. That only gets done because Elery makes breakfast, he's always got something like kimchi omelettes or shakshuka or huevos rancheros. Left to my own devices I'd have coffee. Maybe cookies. And never until I've been up for an hour or so and already fed the animals and woke up, at which point I might as well wait for lunch!

Annie

My breakfasts are very different from yours, and so I do not have a problem with things getting cold. If I make grits for breakfast, it is the entire meal, and the grits include sausage, egg, cheese, chilies, herbs, and broth, and it is baked as a casserole. I also often make a potato frittata for breakfast, and that serves four to six and is done at one time, or else I make quiche. If I make pancakes or waffles for breakfast, I keep some of them in the toaster oven at 200°, but I can cook three large pancakes at once on my griddle.

If you are unhappy with your breakfast all being hot at the same time, my best suggestion is to try a different menu. Some of the things I make can be made ahead of time and reheated, such as my grits casserole, quiche, or frittata.

I tend to serve eggs with tortillas instead of toast and often make migas or breakfast burritos. When I do make eggs, I make an omelet, and the bacon will be inside the omelet. I do serve this with toast, and I know when to start the toaster so that the toast will be ready at the same time. Also, I put the plates on top of the toaster oven before I start the toast, and this heats up the plates.

Start the potatoes first. In another pan,cook the meat at the same time. When they're done,put the eggs on,and then put your toast in the toaster. The meat and taters will stay warm because the toast and eggs don't take very long.

Do it like restaurants. Get an infrared food heat lamp to keep all your food warm.

dcarch

For that menu, I would start the potatoes or grits first and when finished, put a lid over the plan. We have a toaster oven, so if I made toast, I would just leave the door closed until ready to pull out. Eggs would be done in a separate pan. To simplify, I would probably cook the meat as a seasoning to the potatoes. It makes the relatively expensive meat go further and saves some trouble.

Sometimes, I will put the plates in the oven on the warm setting when the house is on the cooler side. This makes a huge difference as I think things like eggs lose a lot of heat to a cold plate. If I am off in my timing, then, I can put the already done things in the oven.

Alternatively, I would cook bacon in the oven with some muffins or breakfast cake going at the same time. Then, I could cook eggs when that is getting close to finishing. Like Annie, I see this as too much fuss for the morning, especially as I am not usually hungry first thing in the morning. After I have had my 2 cups of coffee, I might consider doing some of this.

My worst breakfast timing scenario was making eggs benedict. Dh bought me a copper sabayon pot for making the hollandaise in which has to be attended and then gets cold while one poaches eggs and fries the ham/bacon. My personal opinion is such a breakfast is really best left to restaurants but everybody else was happy, I was just too irritated to enjoy it.

I start the potatoes first. Then I start the bacon. Once flipped, I scramble the eggs. But while I pour the eggs in I put the bread in toaster.

I cook the bacon or sausage first, then cover it with a paper towel. I throw in the potatoes, then the eggs, start the toaster right when the eggs go in. If we have grits instead of potatoes, I make them in the microwave and I start them right when the meat is done. They stay warm for a long time, no worry. If the meat is too cool I nuke it for 30 seconds before plating. I've never made bacon in the oven, how do you do that? How do you keep it from being swimming in grease?? I only cook big breakfasts once a week, on Sunday. The rest of the week it's something quick. Many times I microwave bacon and put it on an English muffin spread with cream cheese, easy peasy. I'm pre-diabetic so I can't do sweet in the morning, have to have protein. How I miss when I could load up on sweet cinnamon buns and such for breakfast, no more. If I do I'll have a splitting headache within a half hour, be fatigued and within an hour and a half I'll be hungry again. Sniff, sniff.

This kinda b/f is a once weekly or less freq. thing for us also and perhaps the reason my sequence is out of whack.

i bake the bacon and when done sit it on a plate lined w/paper towels.

Another common cold food problem - cold serving plates.

dcarch

I bake bacon on a cooling rack that's in a pan at 400 for 15-20 minutes.

Season55 describes truly the best way to make bacon. It has spoiled me for any other method! What I have heard also (I do it, but do not know if it makes a big difference) is to put the bacon in the cold oven, then start the oven. Usually works great, though. All the fat drips down. I line my pan with foil to catch the grease.

There was a thread elsewhere that discussed bacon coming from different parts of pig. There have been times at restaurants where bacon has tasted "oinky" to me, just gross. After reading that discussion I felt sure I had eaten the inferior bacon, many times. I'm so grossed out I haven't had b/fast meat in several months. Don't really care to research to find "good" bacon. Best to give it up altogether.

In my world, bacon is a primary food group :-) Together with coffee and cheese, this is something I could never give up! And I stopped frying it in favor of cooking it in the oven several years ago. The easiest and best way to cook, IMO. I like my bacon quite crisp and oven roasting is the best way to achieve that.

Most prepared/packaged bacon is from the belly - what's known as streaky bacon in the UK. Even strips of lean meat and fat. If properly brined and cured, should taste not at all "oinky"!!

Breakfast is my favorite meal. And is not always served as a morning meal at my house........breakfast for dinner is always a good thing. And just as with any other meal you prepare, you start the things that take the longest to cook first......in this case the potatoes. I will typically have the bacon in the oven at the same time. It doesn't matter to me if the bacon is done a bit ahead of schedule from the rest of the meal - room temp bacon is just as good as piping hot! But the potatoes, eggs and toast need to be hot.

Yeah, well finding "good" meat may become more and more difficult here in the US, just like it is in China. Cheap meat yes, but "good" is another story. But I digress. I reheat cooked oatmeal in the micro all the time. I find it just as good, but I eat either steel cut or rolled oats, not instant. When we have the kind of meal you're describing, I do it as a "fry up" all in one pan. After a few tries I get to know when to add all the various parts. I usually do the meat and side potatoes at the same time, then the eggs last. SO prefers omelettes though, so in that case I have to have two pans going at the same time. Always load the toaster in advance and have the butter at a spreadable temp.

My updated plan: put the potatoes in first. Then bake the bacon. Add toast to toaster as soon as the eggs hit the pan.