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I am shocked, SHOCKED I say by how many posters here eat lacey eggs.

GACK..

Eggs aren't too lacy today.

Went to the big town yesterday where they have an honest to goodness Mexican grocery. Meat counter with butchers and all that. Kitchen where they make stuff fresh every day. Pan Dulce even.

Picked up a pound of bulk style chorizo, a pkg of corn tortillas made that morning, a tamal I ate for lunch, and a couple of baked goodies.

Breakfast this morning, two fresh tortillas, about 1/4 lb chorizo, two eggs from the girls out back with Salsa Bufalo Chipotle, and an "ojo de buey" I think is what the pan dulce is called.

I prefer my eggs looking at me so I didn't scramble them with the chorizo:



And plated:

Àndale viejo!

AKA Ojo de pancha tambein.

Thank you, sir.

So many of them, I can't keep track of names.

I had to look that one up.

Steele cut oats, flax seed.

A strip of bacon, with a potato, egg.

Gurel, steel cut oats, flax seed.

Walleye, tater sauce.

PeanutButter, an' grape jelly, on white toast, black coffee.

Refrijolitos negros con queso irlandés, huevos fritos y pan fermentada.

Say no more. When is breakfast? Hope you enjoyed!

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.

Sounds pretty close to perfect, to me !

Sourdough spam egg sandwich.

Leftover steak, egg, toast.

The other day was pancake makin' day. Has some sourdough starter I had to feed and wanted to do something with it once refilling the container.

Added some of this, some of that, etc. Big batch this time for the freezer and to put in the toaster later:





and the other part of the morning's cookin'



and they were wonderful that morning with some homemade blueberry "syrup" made with some of DannyL's maple stuff and some frozen berries.



One might say I like pancakes .;-)