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Related: Culture Forums, Support ForumsSolly Mack
(90,769 posts)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!
Solly Mack
(90,769 posts)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.
Floyd R. Turbo
(26,549 posts)Solly Mack
(90,769 posts)Floyd R. Turbo
(26,549 posts)bluedigger
(17,086 posts)Best taken on a deck in Bar Harbor, with mimosas.
Floyd R. Turbo
(26,549 posts)tazkcmo
(7,300 posts)Cooked. Any way.
sl8
(13,786 posts)sl8
(13,786 posts)Last edited Wed Jun 3, 2020, 03:20 PM - Edit history (1)
Polly Hennessey
(6,798 posts)hard boiled. Not raw, though.
Floyd R. Turbo
(26,549 posts)northoftheborder
(7,572 posts)Floyd R. Turbo
(26,549 posts)lark
(23,105 posts)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.
Wawannabe
(5,661 posts)Benedict is a close second. Put the two together for steak Benedict and I am all in!!
Floyd R. Turbo
(26,549 posts)femmocrat
(28,394 posts)Floyd R. Turbo
(26,549 posts)PennyK
(2,302 posts)This place does incredible brunches. I bring all visitors here and everyone leaves in a happy stupor.
soothsayer
(38,601 posts)With lots of garlic and good Italian bread for dunking.
Air fryer does a decent job.
But all egg dishes, really.
IcyPeas
(21,884 posts)great way to disguise the egg. tastes good.
Trailrider1951
(3,414 posts)Love mine with cheddar cheese. Served with baked potato and broccoli. Geez, now I'm hungry! I've got the eggs and the cheese, so guess what I'm having for dinner tonight!
applegrove
(118,677 posts)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.
flying rabbit
(4,635 posts)with Tabasco.
LaelthsDaughter
(150 posts)For me, I like omelettes and simple egg dishes. I love tamagoyaki.
Laffy Kat
(16,382 posts)Generic Brad
(14,275 posts)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.
csziggy
(34,136 posts)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.
smirkymonkey
(63,221 posts)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.
Hong Kong Cavalier
(4,573 posts)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."
Major Nikon
(36,827 posts)lastlib
(23,242 posts)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.