Things I Learned from Dad

Way back in 2018, one of my earliest posts was for Country Corned Beef Hash and Dirty Fried Eggs. Before I shared the recipe, I posted a picture on Face Book of my breakfast and got a lot of questions about Dirty Fried Eggs.

I was raised on Dirty Eggs. What makes these eggs dirty? Be it fried or scrambled, these eggs are cooked in bacon drippings. The drippings leave little spots on the eggs, hence the name “dirty”. I’m not a Southern Lady by birth (Native of California) but I’m a Southern Cook at heart. My Dad is an Okie through and through. Ask an Okie or Southerner and they will tell you Bacon Drippings are as precious as gold. Anytime we fry bacon, we save the drippings. I use bacon drippings to add flavor to refried beans, potato salad, baked beans but above all else, to cook eggs.

Dirty Scrambled Eggs with Bacon and Toast
6 strips Bacon
8 Eggs
Salt to taste
Black Pepper to taste
4 slices Bread
2 tablespoons Butter
2 tablespoons Jam

Warm oven to about 200-degrees.

In a large skillet, fry bacon to desired doneness (mine is nice and crisp). Remove bacon from skillet, drain on paper towels to absorb excess grease. Hold in a warm oven until ready to serve.

While the bacon fries, toast the bread. Once toasted, lightly butter. Place bread directly on the rack in a warm oven to hold until ready to serve.

In a large bowl, whisk eggs. Season with salt and pepper. Remove all but about a tablespoon or so of the bacon drippings from the skillet. (Reserve drippings for later use).

Cook eggs in the bacon drippings over low heat, scrambling once the eggs begin to set. Once the eggs are almost cooked through, remove skillet from heat. The residual heat in the pan will finish the eggs without drying them out.

Serve scrambled eggs with a couple of slice of bacon, the buttered toast and a little jam as desired.

---

For Zion’s sake I will not be silent, for Jerusalem’s sake I will not be quiet, until her vindication shines forth like the dawn and her victory like a burning torch.