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Eggs Hattie
from the kitchen of Sharmagne Leland St. John

4 pieces of bacon per person
2 eggs per person
Lawrey'sŪ seasoned salt to taste
Lawrey'sŪ seasoned pepper to taste

Fry the bacon and drain on paper towels in a warm oven, reserving the bacon grease.  Crack 2 eggs at a time, into the bacon grease.  With a spatula make sure the yolks are far apart and separate the whites so they are not connected.  Sprinkle generously with the seasoning salt and pepper, using more pepper than salt, then continuously baste with the bacon grease, using a large spoon, until the edges turn brown and curl up.  Gently flip each egg, and sprinkle with the seasoning salt and pepper and baste again.  Carefully remove eggs from the pan with a spatula and serve with bacon and cornbread.

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