I like both. Scrambled while still slightly liquid with diced ham. Yum.
Or sunny side up easy. I cook mine by preheating the pan at medium enough to melt the butter, cracking in the eggs and immediately turning the burner all the way down. Add a tablespoon of water and cover. The instant the yolks start to glaze over, remove from heat and plate. Gives a nice hot but still runny yolk to mix with grits and doesn't need to be turned over, reducing the chances of breaking the yolk. The best part is the white is nice and tender with no crispy parts.
