Maybe I should stop writing in the morning, when I’m craving something for breakfast – eggs seems to be the theme around the kitchen these days. I promise, this will be my last conversation about eggs. Okay, that’s not true. For one thing, my favorite meal of the day is breakfast (even for dinner) and there’s always another recipe for eggs just lurking around the corner.
While we were on vacation recently in Florence (Oregon), I enjoyed a wonderful breakfast while staying at The Driftwood Shores. It was one of my favorites, Corned Beef Hash. This was the real deal – shredded Corned Beef grilled up with diced potatoes and onions, served with a couple of yummy eggs and toast points on the side.
As is the norm with me whenever I have a delicious meal at a restaurant, I wanted to have it again at home. While my corned beef hash was grilling up in the skillet, I set about the task of cooking up some dirty fried eggs to go with it. The skillet for the eggs was warming nicely on the stove. I reached inside the refrigerator for my jar of bacon renderings, when a light came on. Earlier in the week I had made up a batch of Clarified Butter for all the fish/seafood dishes we have been enjoying lately. There was still some of the butter remaining. Hum, I really didn’t want to pack up a jar of clarified butter for our big move. What would happen if I fried my eggs in a mixture of bacon grease and clarified butter? The results were oh so wonderful. Hubby insisted they were the best fried eggs I had ever cooked. (And after more than 30 years of marriage, that’s a lotta fried eggs). As for me, I’ve cooked up these eggs a few times since, just for me to enjoy for a weekday morning once the menfolk have got off to work. Since I’ve been busy packing, a light breakfast to start the day is perfect.
Clarified Dirty Fried Eggs
2 Tablespoons Bacon Drippings
2 Tablespoons Clarified Butter (or more)
Salt to taste
Pepper to taste
Heat bacon drippings in a large non-stick skillet over medium-low heat. Add enough clarified butter to the dripping to coat the bottom of the pan about 1/8 inch deep.
Crack eggs into the skillet one egg at a time, holding the egg in place with the shell until it begins to turn white. This will keep the egg from running all over the skillet. Once all the eggs are cooking and the outer edges are firm, use a wooden spoon or the back of a spatula to “splash” hot grease over the eggs until the whites are cooked through while the yolks are still runny. Season with salt and pepper.
These eggs are delicious with all your breakfast favorites such as Corned Beef Hash, Breakfast Potatoes with bacon or sausage, even pancakes. Or all on their own for a light yet satisfying morning meal.