Friday Morning Eggs on Texas Toast

One day not long ago I was talking with my Dad about Dirty Fried Eggs. Dirty Fried Eggs are eggs that have been cooked in bacon drippings, and so they look dirty with specks of bacon over the eggs. I mentioned that I like to baste my eggs in bacon drippings.

Dad said that’s called a Blindfolded Egg. I had always thought I cooked my eggs Sunny Side Up simply because I don’t turn them over in the pan. I was wrong. But then again, so was my Dad. Maybe his definition of a blindfolded egg is a southern take on eggs. To the rest of the world, it’s a short order cooks way of making semi-poached eggs. Blindfolded eggs are cooked on a griddle or a pan with just a little oil or cooking spray. When the whites begin to set, some ice cubes are placed near the eggs, then the eggs are covered with a domed lid, allowing steam to form and finish the eggs. It’s the same thing that my Egg Poaching Pan does.

Southern Blindfolded Eggs are eggs that have been put in a skillet over medium-low heat with plenty of oil, lard or best yet bacon grease. When the whites begin to set, a spoon or spatula is used to baste the tops of the eggs in hot grease. The whites are cooked through, including the thin layer of white over the yolk, while the yolks themselves remain running.

My favorite breakfast on cold Friday mornings has to be eggs served on Texas Toast. No meat involved. No jams or jellies. Just perfectly fried eggs, creamy butter and thick pieces of toast.

Friday Morning Eggs Over Texas Toast
2 slices Texas Toast
1/4 cup Lard, Oil or Bacon Grease
2 large Eggs
1 tablespoon Butter
Salt to taste
Black Pepper to taste

Turn toaster setting to lowest setting, 1 minute. Pop Texas Toast in the toaster, press to toast. When the toast pops up, press again to continue toasting. When the toast pops up a second time, butter toast, place on a plate and keep warm.

While the bread gets its first toast, place a skillet over medium-high heat. Melt lard or grease in the pan. Reduce heat to low once melted. While the bread toasts a second time, add eggs to the skillet. Leave undisturbed until the whites are almost fully set.

With a spatula or spoon, baste tops of the eggs with oil. When the whites are fully set with runny yolks, remove from heat. Season eggs with salt and pepper. Place an egg on each slice of bread. Cut open to allow yolks to run out. Let the bread soak in the yolky goodness. Then eat with a fork, cutting toast with egg into bite size pieces. Great with a cup of coffee.

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I am the Lord, your God: hear My voice.