How do you like your eggs? :)

Parent Cafe
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<p>Sorry for the typos. Should say “Croque Madame,” which is a delicious Croque Monsier (grilled ham and cheese sandwich, but the cheese is melted on top) with a fried egg on top of it.</p>

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<p>Perfect timing - only one up and I just fried 2 pieces of bacon and then fried 2 eggs in a bit of the bacon grease - really not healthy at all but I haven’t done that in years and it just was the right time. No bread though - trying to give that up. Seemed to hit the spot and I’ll be good for a while.</p>

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<p>@teriwtt I use this basic recipe, but I substitute like crazy. As long as you have the eggs/milk/cheese ratio the same, you can exchange any veggies or meats as you wish. I can’t eat any veggies and I like some spice so I usually use cooked ground breakfast sausage and bacon for my meats. <a href=“http://www.food.com/recipe/crustless-ham-and-cheese-quiche-187283”>http://www.food.com/recipe/crustless-ham-and-cheese-quiche-187283&lt;/a&gt;&lt;/p&gt;

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<p>…with grits and a glass of cold Florida orange juice.</p>

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<p>Grits needs to change its name! They are quite good, but they sound like you are eating gravel.</p>

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<p>When I was kid visiting my grandparents in Brooklyn, we always had soft boiled eggs served standing in a special cup with toast cut into strips for dipping. It was such a treat! </p>

<p>I don’t care for deviled eggs nor egg salad, but I love sliced hard boiled eggs in a sandwich. I also like to poach an egg or two in zucchini with stewed tomatoes.</p>

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<p>Grits had no association with gravel when I was growing up, nor did polenta. And scrapple was scrapple, and “headcheese” was “headcheese”. </p>

<p>And “hogmaw, cornbread and chittlin!”…Who knows that song?</p>

<p>Joe Cuba “Bang Bang”
<a href=“- YouTube”>- YouTube;

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<p>SO off topic. Sorry!</p>

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<p>that sounds quite strange. lol</p>

<p>Isn’t there a pizza with a fried egg on top?</p>

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<p>Grits isn’t gravel. Its wallpaper paste. But quite yummy with butter, salt and pepper. Or Cheese. had some cheese and mushroom grits at a very fancy restaurant the other evening. Yum! </p>

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<p>I made scrambled eggs with cheddar cheese, green peppers and onions for 70 at the homeless shelter this morning. We chose not to add meat because we get a fair number of Muslims, so pork and beef sausages were available on the side.</p>

<p>Between breakfast for them and the first church service I went through Mickey D’s for an egg, bacon and cheese biscuit minus the cheese.</p>

<p>Grits are best with shrimp.</p>

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mmmm, with some prosciutto and arugula. Yum.</p>

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<p>Is it just me or do white boiled eggs really peel much more easily than brown?</p>

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<ul>
<li>With toast I prefer them poached, with salt and pepper.</li>
<li>With savory ingredients or veggies, I prefer them scrambled (like in an omelet ).</li>
<li>By themselves, I take my eggs sunny side up.</li>
</ul>

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<p>@M2ck my grandmother always had zucchini with tomatoes on hand. Drop in an egg and you have a good old fashioned hearty Sicilian peasant dish! It’s delicious!</p>

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<p>fluffy scrambled with bacon and O.J.
hard boiled in a spinach salad
poached in eggs Benedict
soft boiled with toast
over easy sometimes with toast and bacon</p>

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<p>Let me count the ways:

  1. Fried egg sandwich (over & broken) with bacon, lettuce, tomato & mayo, i.e., BLT + Egg. Tomatoes are divine this time of year. Smackdown breakfast.
  2. Huevos a la Mexicana, scrambled with onion, jalapeno & chopped tomato, served with refried beans, tortillas & salsa.
  3. Soft boiled, with toast for dipping.
  4. Over easy fried in butter for a velvety texture, with toast for dipping.
  5. Poached, on toast. Sort of dips itself.
  6. Cheesy omelet with sharp cheddar.
  7. Quiche with mushroom, onion & asparagus.
  8. Greek omelet with spinach, tomato, feta, and onion.
  9. Fried over & broken on a biscuit or toasted English muffin, with crispy bacon or sliced ham and cheese, baked or broiled slightly to melt the cheese.
  10. Eggs Florentine, poached and placed atop (from the ground up) half a toasted English muffin, sliced tomato, and creamed spinach with pecorino Romano. You can add a Hollandaise sauce if you like but to my taste that’s too rich and a bit of overkill.</p>
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<p>^^^^^I’ll take a #2 with a back of plate of #10. Delicious!! </p>

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<p>Some amazing egg recipes are featured on one of my favorite blogs, The Kitchn (not a typo, no “e”) today. Not sure if we are allowed to post blog posts… how timely!</p>

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<p>I had an egg burrito at Chick fil A today…it was surprisingly good for fast food.</p>