Show me your breakfast

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TastyReuben said:
No, I nearly always have potatoes with a runny egg, and I like to bust the yolk and eat it with the potatoes. When I try to dip a bit of toast, it always has way too much butter on it and the yolk slides right off. :laugh:

Growing up, I never ate runny eggs, because that’s not how my mom made them. She considers a runny egg raw and unsafe to eat (same as a rare steak or slightly chewy bacon).

When Mom fried eggs, your choice was an intact yolk, cooked just enough to hold its shape when cut with a fork, or (her preference) a broken yolk cooked through (sort of like a homemade version of the egg that goes on an egg McMuffin).

I started eating runny eggs when I was in the military, because no matter how you ordered your eggs, you got whatever the cook felt like making, and sometimes, that meant runny eggs. 🤷🏻
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Ah, see, I don't butter both sides of the bread, and actually for hubby's breakfasts, the bread is underneath the eggs (unless I made hash potatoes). But if I have (had) eggs for me with toast, I butter the top and the bottom has none, so it makes a perfect saturation vehicle for the runny yolk.

I am so sorry your mother gave you mediocre food growing up. I can relate to that. Often we had cold cereal or just toast with margarine growing up because Mom just didn't cook breakfast. My dad was a good breakfast cook, though. He just wasn't around much until after he retired from the AF, and that's about the time they split up, so...weekends with him we ate really good!
 
JAS_OH1 said:
Ah, see, I don't butter both sides of the bread
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Nor do I. That’d get all over my fingers.


JAS_OH1 said:
I am so sorry your mother gave you mediocre food growing up
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Mom was not a great cook, but she was a competent one. She didn’t have a huge variety of things, but she was well-versed in Midwestern/Mennonite farm cooking, because that’s what she grew up on.

She was a product of her generation, though, and that usually meant overcooking things - no pink in pork (“Trichinoses!”), no pink in any meat, really, and any cooked veg would be overcooked by today’s standard (crisp-tender wasn’t a thing in her house in 1940 :laugh:).

I still prefer my veg cooked a little past the crisp-tender stage, and I made something of my mom’s not long ago that called for slow-simmering a pot of green beans for hours, and when my wife took a bite, I thought she was going to complain that they were too mushy, but instead, she said, “Oh! These taste just like my grandma’s!” :okay:
 
TastyReuben said:
Nor do I. That’d get all over my fingers.



Mom was not a great cook, but she was a competent one. She didn’t have a huge variety of things, but she was well-versed in Midwestern/Mennonite farm cooking, because that’s what she grew up on.

She was a product of her generation, though, and that usually meant overcooking things - no pink in pork (“Trichinoses!”), no pink in any meat, really, and any cooked veg would be overcooked by today’s standard (crisp-tender wasn’t a thing in her house in 1940 :laugh:).

I still prefer my veg cooked a little past the crisp-tender stage, and I made something of my mom’s not long ago that called for slow-simmering a pot of green beans for hours, and when my wife took a bite, I thought she was going to complain that they were too mushy, but instead, she said, “Oh! These taste just like my grandma’s!” :okay:
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You gotta squish the toast together a bit to create a scoop for the runny yolks with the butter side up, that way it doesn't get all over your fingers but you don't waste any yolk. I can't imagine eating eggs without runny yolks, though. I mean, I like deviled eggs, and I like hard boiled eggs in chicken salad sandwich mix.

I totally get the generational cooking thing. My SE Texas grandma cooked vegetables to mush as well. But, she was great with a steak. She had a wood burning stove. She and my dad had this motto of "slap the steer on the rear and let it run through the fire" when it came to steak.
 
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JAS_OH1 said:
One thing I don't understand: if the beans are on the toast, how does one dip the egg yolk? Is there an additional piece of toast on the side?
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He cut the bacon up and dipped that in the yolks. He cut the sausages up and dipped them in the yolk. He dipped the mushrooms in the yolks. I think he even dipped pieces of beans on toast in the yolks! He could have had extra toast on the side but he didn't ask or seem to need it.
 
Morning Glory said:
He cut the bacon up and dipped that in the yolks. He cut the sausages up and dipped them in the yolk. He dipped the mushrooms in the yolks. I think he even dipped pieces of beans on toast in the yolks! He could have had extra toast on the side but he didn't ask or seem to need it.
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I sometimes wonder if I put a spoon next to hubby's plate if he would use it to scoop up the extra sauce. He always manages to find a way to scrape it up with his fork (or bread, or whatever).
 
Hubby's overstuffed omelet with ham, sautéed peppers, onions, and mushrooms with Havarti, cheddar and American cheese.
8145681457
 
Biscuits:
81530

As the young’uns say these days, those were on point.

Destined to be smothered under some cream gravy, with an egg on the side, but I’ve posted enough of those pics in the past.

I do always save one biscuit for this:
81532


81531

That’s a blob of butter and a good pour of pure sorghum, stirred together - tastes like nothing else.
 
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