The first person I ever personally saw do that was from Mississippi, actually 
However, I never ate the grits in the cafeteria when I was going to school in Pennsylvania. Kind of like asking for Mexican food in the middle of North Dakota.
Actually, my mother and my grandmother make potato cakes like the ones WILLASS describes, and we’re born and bred Americans. Is it peculiar to Tidewater Virginia (Mom and Grandma are from near Williamsburg) or is it common in other places as well?
I’ll take “Things That Shouldn’t Be Eaten for Breakfast” for 500, Alex.
In Japan, the “American-style” breakfast often comes with green salad and creamed corn.:dubious:
As you may have gathered by now, it varies by region. I thought I’d share a classic Hawaiian breakfast, one that I became fond of from my Navy days.
Loco Moco:
One bowl of steamed rice.
One hamburger patty, griddle-cooked to your preferred specification.
Two fried eggs (my personal preference is over medium, but if you’re okay with eating runny egg whites, feel free to go over easy).
Assemble (stack, essentially) ingredients, bottom to top, in the order listed.
Cover with beef gravy.
Grind 'em.
If you have never had eggs scrambled in the micro then you don’t know what you are missing my friend.
Wallpaper paste on toast…Mmmmmmmmm
What? Nobody has avocados and tomatoes on a regular basis? Love 'em just in slices, love 'em in an omelet. The best!
I love tomatoes - I always put a ton in my omelets when I make them. And I adore avocado, but don’t eat it often…I should eat more:).
I also like to slice roma tomatoes and eat the slices with mashed potatoes, preferably instant. I can’t explain this one.
Ava
I have to side with Homebrew on this one spogga, there are only two ways to make perfect scrambled eggs; either in a saucepan with a knob of butter (its best if the eggs aren’t whisked together too well, or in a bowl over a saucepan of water (bain marie stylee) but this second way is very time consuming but does make the creamiest eggs ever.
I’m not sure what a “knob” of butter is, but if it’s more than a “pat” then absolutely. REAL butter, not margarine is required. You are also correct about not whipping the eggs. I crack my eggs right into the heated pan.
Listen to me carefully: NEVER put shortening on your knob.
A knob of butter is an indeterminate amount of butter, but usually about the size of a walnut so it is probabley the same as a ‘pat’. I’m totally with you on the whisking the eggs in the pan, I think the slightly unmixed white and yolk looks really attractive. The only time I whisk fairly thoroughly is when adding other flavours like a teaspoon of wholegrain mustard for example. I recomend you try this served with fried potato and onions and maybe a sausage or two its really delicous.
Butter is fine for scrambled eggs, but I prefer olive oil: if you use good eggs, it’s better at letting their flavor show through. Save the butter for the toast.
Daniel
I have been wondering what the hell that was I ate that one morning in Montreal for years. Thank you! It tasted somewhat bean like, but meaty, and a lot of it was mushy, like a pate. beans with lard. not bad, though. Beans for breakfast. hmm.
BTW, corn meal mush is best served seasoned with soy sauce. Hubby ate that for breakfast for years.
Now we have oatmeal with real butter and real Maple syrup (Grade A Dark Amber), two Jimmy Dean sausage patties (Jimmy dean because it is a good quality nitrate free sausage) coffee, chocolate milk and juice. Only I have been bad lately and skipped the milk and juice.
I would have thought a good quality extra virgin olive oil would totally overpower the flavour of the eggs, unless of course you are using an extremely mild 2nd or 3rd pressing olive oil which, if this is the case, may as well be sunflower or groundnut oil. I stand by my butter, eggs, dash of milk, salt and pepper recipe.
Question for the Brits: Do you ever make something like Yorkshire pudding for breakfast? My dad (who’s Finnish, incidentally)occasionally makes what he calls “oven pancakes”, where you mix up a batter (which is similar to the descriptions of Yorkshire pudding that I’ve read), dump it in a greased baking dish, and bake it till it’s done. It comes out all puffy and whatnot. If you want, you can add stuff like onions, cheese, or diced bacon to the batter.
Sorry HUNTER but Yorkshire Pudding is strictly for eating with roast beef.
Onions? cheese? diced bacon?..you could be shot in England for EVEN suggesting adding any of these to Yorkshires.
Hmmmm. Portugese sausage and rice from Jack-In-The-Box. Buger King’s isn’t too bad either, and McDonald’s will do in a pinch.
Too bad I no longer live in an area where I can get Portugese sausage, much less Portugese sausage and rice at a fast-food place. 
<< A dirty mind is a terrible thing to waste. >>
Hey, I didn’t say it was Yorkshire Pudding, I said it was like Yorkshire pudding.
And a comment like that from a nation that puts lemon juice on pancakes? Da noive…
Actually, black pudding is quite good.
“Groundnut oil.” Listen to you Brits! That’s not what it’s called! How come you can’t call it by its proper name, goober oil?
I use extra-virgin olive oil, though no promises as to its quality. Maybe it helps that I only use a wee little bit of it. All I know is I like its flavor with eggs more than butter’s flavor, which I find too distracting or heavy or something.
Daniel