I've probably already posted on this thread, seeings it's a few years old, but.... weekday breakfast at our house, for me is about a quarter cup of grits left over from Sunday morning (heated in the microwave while my egg cooks) and one egg, over very easy, white all solid, yoke all liquid, and wash it down with a glass of fresh squeezed lemon juice cut half and half with water. Of course fresh ground coffee (if the beans are ground more than 30 seconds before the water hits them, might as well use sawdust.)
Sunday morning is different. Saturday afternoon or evening I make the waffle batter (yeast leavened) and set it to rise in the refrigerator until Sunday morning. I get up and plug in the waffle iron, while it's warming up I start the grits (yellow, whole corn) to cooking. My wife starts cooking the bacon (thick cut). I shred the cheese for the grits while I'm making waffles and putting them in a warm oven. Cheese for the grits is a carefully curated blend of 3 year old Vermont cheddar and gouda. When everything is ready, my wife cooks the eggs to order and we sit down to enjoy it with orange juice for most, lemon juice for me (cutting way back on sugar.) We finish up the meal with one of those great waffles and a goodly portion of DannyL's maple syrup from up home, all washed down with (fresh ground) strong, black coffee. I look forward to that all week.
