I’ll take 50 eggs, boiled.
Please elaborate? :dubious:
OMG, steak and eggs. Two, basted, with toast and hash browns. How could I forget this?!? :smack:
Two fried eggs, over easy, with white toast (toasted darkly, please) and butter. Four slices of bacon. Eggs should be cooked in the bacon grease.
What about eggs, baked beans, and Spam? :dubious:
I love steak and basted eggs, too…that’s what I always get at a diner. With tomato, of course.
Eastern European breakfast. Well, in my house, that would include some, but not all of the following: pita or gibanica (basically cheese strudel, sometimes with spinach or potato-onion-bacon), ham, fried or soft-boiled eggs, crepes (palacinki), or pancakes with sour cream and stone fruit preserves, cream cheese or kajmak on good bread with ham, pickled peppers in some form, hot corn mush (either as a cereal or fried like cakes) with butter and brown sugar, and lots of coffee. Sometimes leftover bean soup, too. Small shot of plum brandy if it’s the holidays.
My usual is two eggs scrambled on toast with cheese on top, but as you have offered to cook, and Eggs Benny is out because of the no poached eggs rule, I will have eggs in salsa, please.
In case you are not familiar… you can use salsa from a jar, but I made the ultimate salsa this summer with fresh tomatoes from my garden, tomatillos, hot and sweet peppers, sweet onion, some frozen corn and whatever else I could find that looked good. Put everything in a frying pan and when it is bubbling nicely, crack two eggs into the middle, cover and simmer for about 5 minutes, until the eggs are done as you like - I like mine with runny yolks. Slide onto a warm tortilla, add shredded cheddar, a dollop of sour cream and chopped fresh cilantro.
Now I’m hungry.
Two eggs over medium-easy, three if I’m hungry and probably won’t eat lunch, with at least one piece of toast per egg. I like to mince bottled jalapenos into the pan and saute them for just a moment before breaking the eggs onto them. Not too much, maybe a scant teaspoon per egg.
In restaurants, I tend to go for the “big platter” - two eggs, toast, sausage, ham and a couple of pancakes, that sort of thing - if it’s my only meal for a day of driving or being out and around. But very rare to put that much effort into a home brekkie, even though that’s a meal I really like.
Two fried eggs with three rashers of streaky bacon please. Have you got any avocado?
Oooh, like Uovo in Purgatorio…one of my favorites! Ok, here you go! (I picked the corn out of it, sorry.)
I will make a broken egg sammich: One fried egg, yolk broken, cooked hard - on buttered white bread toast (very lightly toasted), slice of 'murican cheese, and ketchup. My go-to comfort food. A hole in the wall diner downtown used to sell this at lunch, in a wax paper wrapper, for 99 cents.
I learned how to poach an egg out of desperation one day when I needed more hard boiled eggs for egg salad and couldn’t wait. I let it cook till the yolk was done, cooled it in ice water, drained it well, and chopped it up and added to the egg salad. It wasn’t pretty, but it was cooked pretty darn fast.
I’ll take 3 eggs scrambled, with white american cheese and fresh parsley scrambled in. Also a side of hash browns, small side of baked beans, 2 sausage patties (not that Jimmy Dean crap), 4 well toasted pieces of white toast that’s heavily buttered, 2 packets of grape jelly, a cup of fresh squeezed OJ and a cup of green tea with a shot of honey.
And two hookers.
Easily one of my favourite comfort food meals, morning or night.
I’ll have 3, over easy, side of country style hash brown potatoes (with onions and peppers), breakfast sausages, fresh sliced tomatoes, toasted multi-grain bread with butter and strawberry jam. Oh, and don’t forget the ketchup.
I’ll make another pot of coffee.
I make hashbrowns almost every weekend. In case anyone is interested, this is how I make them:
Peel russet potatoes. (Some people say no to russets, but that’s what’s used in hashbrowns!) Grate them in a food processor. (You may have to cut them to fit down the chute.) Rinse and squeeze the grated potatoes under cold running water in a colander. Put the potatoes into a large bowl and cover with water. Let them soak while you cook the meat. When the meat’s done, drain the grease and wipe it clean. Drain the potatoes and toss them around in the colander and try to get them as dry as possible. Melt a generous helping of butter or margarine in the pan over medium heat. Put the potatoes in the pan and divide them into portions. (This will make it easier to flip and serve.) Cover the pan and fry until the potatoes are brown and crispy on the bottom. Flip the potatoes and add more butter or margarine and fry until the other side it done.
I prefer sausage to bacon; but the SO prefers bacon, so that’s what we have. We both like our eggs over-easy (or easy-over) My routine is to cook the bacon, and then wrap it in foil and hold it in a 200ºF oven while the potatoes cook. I crack the eggs into a small bowl so that they all go into the pan at the same time. When the potatoes are done, I start the eggs. I will have already melted a lot of butter/margarine in the egg pan. Warm the plates. I bring the pan up to cooking temperature (knob set to ‘6’ on my stove). Eggs in, plates out of the microwave oven, flip eggs, potatoes on the plates, eggs on the potatoes. Then the bacon and Tabasco.
Two please. Sunny side up. Served on top of home made corned beef hash with a slice of white rye toast.
I’d even give you the eggs, but my chickens have quit for the winter.
Nobody ever eat 50 eggs.
2 eggs, scrambled. Do you have bacon or hash browns to go with it? 
That’s another thing the northeast is lacking in… hash browns. Dammit. Haven’t had a good plate of them in years now. The few diners that will attempt them do no better than I do at home… which is not very good. (Just can’t seem to master getting that perfect crispy/tender/ungreasy blend. I don’t attempt them often enough to learn, nor when I have time to fiddle around and throw out failed batches, and no one else here much likes them. Doooomed.)
Two please, fried in a deep puddle of hot olive oil. But first run a fork through the whites so they crisp up nicely. With toast and a couple slices of ripe tomato on the side.
Hey, Babalugats. We got a bet here.
I used to eat 2 eggs and then pile on the bacon, sausage, hash browns, and pancakes but now a days I cut out all the sides and eat three eggs. Sometimes fried or scrambled or an omelet with cheese. Or sunny side with a crusty roll for dipping.