My standard order at a diner is two eggs, over easy, hash browns (with onions if possible), wheat toast (buttered), and bacon. Then I pick up the bacon, use it to break open the yolks and dip them in. I then use a fork to mix the remaining eggs and hash browns together and eat that. Then use my fingers to pick up the toast to mop up the plate, getting that last bit of congealed yolk before it hardens to cement.
Yummmm!
Also need to apply sufficient amounts of black pepper and Tabasco sauce to aforementioned eggs and hash before commencing.
I have to say, it depends on where I am and how cooked the bacon is. The crispier it is, the more likely it’s finger food. If I’m at home, it’s likely finger food too. If I’m out for breakfast, I’ll more likely use knife and fork. If the bacon is meaty, I’ll use a knife and fork more often. Because I’m decisive like that.
As I believe the major point of this thread has been adressed (American bacon almost impossible to eat with utensiles, UK Commonwealth bacon on the other hand probably a good idea…and I think not so much that we over cook it but that we slice it so much thinner. It’s just very different) I will hijack this thread…or at least refer back to a much earlier post, and note that the really weird thing is the English eat pizza with a knife and fork. When as a good New Yorker I know you’re supposed to pick it up and fold it. (I don’t know if you can do this with Chicago deep dish pizza, but I’m a New Yorker so of course I don’t care what they do in Chicago.)
Folding Chicago pizza is like trying to fold a piece of apple pie. No thank you. Thank the stars that the West Coast follows the New York style (mainly) for its pizza. It’s not as good, mind you, but the crust is right.
As for the maple syrup thing, I’m not sure that non-American Dopers realize this, but we actually have maple-cured bacon over here (alongside regular bacon). It’s got the maple syrup smoked right in!
