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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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