Thread: How do you like your eggs?

I love eggs and tonight I made my favorite eggs as an appetizer (great for breakfast too).
I have no name for it but it rocks and it's easy
I take a piece of homemade (any think dense bread will work) cut off the crust and hollow it out. I pack in the edges then toast lightly under the broiler. Pull it out and add two egg yokes (screw the health whites) ring the top around the yoke with some thick slabs of Fontana Cheese and toss back under the broiler for a minute, just enough to melt the cheese and warm (not cook) the yoke. Pull it out and drizzle your favorite Truffle oil or a good Olive oil, dust with pepper and dig in.
Man this stuff is some ooey gooey goodness, First you get that earthy warm yoke followed by the smoke, nutty flavor of the cheese all mixing with the oil and then a little crunch of the toasted bread......

Total Prep time 3 minutes

That's it, I gotta go make another one.....

What's yours????

Scrambled and on the dry side for me. I have texture issues. I love making a sammich with scrambled eggs between two pancakes. Delicious.

Looks Yummy!

Over-Easy, mixed with homefries.

That looks great to me. I guess i would go with poached as my preferred prep, but the melted cheese is pretty hard to argue with.

Originally Posted by Hirlau

Over-Easy, mixed with homefries.

Right-freaking-on!!! Add some sausage on the side! Yum.

It's probably about 50/50 between scrambled and over easy. When I do scrambled of course some cheese is added. In either case, grits, potatoes, pig fat (bacon, sausage and/or ham) and Tabasco sauce are involved. Generally though, I just like eggs, poached, hard boiled, sunny side up whatever, it's all good. Special shout out to egg sandwich with cheese and fried bologna.

I love to make fried egg sandwiches...with rye toast, cheddar, salt, pepper and ketchup.

Originally Posted by fyrfyter43

I love to make fried egg sandwiches...with rye toast, cheddar, salt, pepper and ketchup.

That is #2 on my list...Nice!!!

Sunny side up. Best when dumped on grits or placed on a slice of buttered toast.