Eggs

I’m not a particular fan of eggs.

I eat eggs on occasion, usually hardboiled, scrambled, or even more rarely an egg sandwich where the egg is “over-hard”—well-done, with nothing raw.

In the last few weeks, we’ve had the occasion to eat out for breakfast when we were staying in a hotel.  In Hays, Kansas, we went to IHOP and, a couple of weeks later, a Cracker Barrel in Bentonville, Arkansas.

In most of their menu options for breakfast meals, they included eggs, which I wasn’t interested in.

In both places, I basically ordered the same thing—three pancakes, with sides of hash brown potatoes and sausage patties.  On the rare times I do eat out for breakfast, that’s my standard fare.

At home, though, I do fairly regularly have eggs, a little less than half of the time, for breakfast—two hard-boiled eggs, two buttered pieces of toast, and several turkey sausage links.  The rest of the time I usually have brown sugar and maple oatmeal with some honey, walnuts, and raisins added in. On occasion, Karen will fix breakfast for both of us and then we might have pancakes, waffles, or french toast—or, sometimes, scrambled eggs, toast, and sausage.

Any time I do have eggs, though, they gotta be thoroughly cooked—no over-easy, sunny-side-up, or soft-boiled eggs for me.

I do like deviled eggs at Thanksgiving and/or Christmas, though.