A little crumbled bacon and green onions added for taste and garnish.

Fresh grated cheddar cheese, not cooked in the grits.

Bite me. I like grits - in moderation.

This sounds wonderful!
Bookmarking!

I rarely make it now but it remains my favorite. Use garlic, salt, cayenne (tiny amount), rosemary, lemon juice to season shrimp. I do a light dusting then grill or broil.

Make grits as usual. Top with shredded cheese - sprinkle lightly all over the grits, poached egg on top of cheese - pepper the egg. A few shrimps on the cheese, around the egg. Sprinkle the garnish of bacon and green onions.

Dig in.

Best taken on a deck in Bar Harbor, with mimosas.

Cooked. Any way.

Last edited Wed Jun 3, 2020, 03:20 PM - Edit history (1)

hard boiled. Not raw, though.

At home, my fave is whole wheat toast with avocado slices covering the bread and topped with an over easy egg. This is what I have for breakfast at least 3-4 days a week.

Benedict is a close second. Put the two together for steak Benedict and I am all in!!

This place does incredible brunches. I bring all visitors here and everyone leaves in a happy stupor.

With lots of garlic and good Italian bread for dunking.

Air fryer does a decent job.

But all egg dishes, really.

great way to disguise the egg. tastes good.

Throw a handfull of spinach in a frying pan (use butter). Crack open 3 eggs into the pan. 'Smash' the eggs by breaking the yolk and hardly stirring. You want the white and the egg to not really be mixed together. Cook a few minutes until done (don't stir after you smashed the yolk). Add parmesan and salt and pepper. Serve.

with Tabasco.

For me, I like omelettes and simple egg dishes. I love tamagoyaki.

Egg white omelette with Swiss and parmesan.

The other is a bowl of rice, wasabi furikake, topped with fried mushrooms, spinach and sunny side up eggs.

But they have to be served with three pieces of bacon, cooked crisp and two slices of toast. Make a sandwich with the bacon and toast and use that to sop up the egg yolks. Heaven on a plate.

Omelette:



Frittata:



Or Quiche:



Will not eat them any other way. And they have to be well cooked. I hate that disgusting white stuff that comes out when eggs aren't well cooked.

Eggs are a weakness of mine. Scrambled, Eggs Benedict, Over-easy, Omelettes, Hard-boiled, deviled...
Pick one. I'll eat 'em all.

My dad used to make a breakfast on the weekends that involved just two eggs that started sunny-side up, then he poured some water in the pan and slapped a lid on it. then he fired up the toaster. He timed how long he had them covered by when the toast popped up. He made 'em perfect every time: cooked on the bottom, yolk hot and easily broken.

I used to call them "Dipit Eggs" because I could dip the toast into the yolk.

It wasn't until I was over 30 that I found out they're technically called "basted eggs". I told my dad when I found out and he said "I'm still gonna call 'em Dipit eggs."

I can eat them scrambled--THOROUGHLY! Otherwise, they'd better be in something else edible.

If they drip, they'll be the Egg I Flung.