March 10, 2010Mid-Century Menu – Alabama Eggs
Happy Wednesday, All! I have a short and simple post today, because I am a totally idiot and volunteered to feed kittens for the local rescue society. You are going to have to forgive the shortness of this post because 8 kittens are in the other room waiting to be fed! Every 4 hours! The little jerks…
Anyway, this week’s meal is from The Southern Cook Book, which is a bunch of recipes collected by Marion Brown and published in 1951. And no, that isn’t Marion Brown on the cover. That is just some guy from a Blue Bonnet Margarine ad.
This little gem cookbook is actually still around today, it was reprinted in 2001. Look it up, it might be a good buy if you are interested in Southern cooking. I found a lot of great recipes in this thing that I am looking forward to trying.
But first, as always, we had to go for the stuff that was a little different than what we were used to.
Interesting! I made something similar when I was in home ec class in high school, we called it bird’s nests or something like that, except it was a pile of hash browns with an egg in the center.
And butter? Bah. Too common. We decided to go the unhealthy way and do them in bacon fat.
Quite possibly the least ingredients for the Mid-Century Menu ever!
The bread can see you….oooooooooooo….
Frying in bacon fat. So unhealthy. So delicious.
Cracking eggs into toast holes.
Tom making 5 min grits to go with the Arkansas eggs. It seemed appropriate.
This was actually really fun. And it even looks cute.
The eggs and bread flipped over. I was pretty pleased that I didn’t break any yolks.
Tom’s first bite. It was kind of nice, cause you didn’t even need a fork!
“So, how is it?”
“Really good! I could see eating this for breakfast a lot.”
Success! I guess Arkansas does have good eggs.
Good! I was surprised, thinking that the bread would be soggy and gross, but it actually ended up tasting good. It probably helped that the bread was soaked in bacon drippings. Everything is more delicious with bacon!