July 9, 2009

Southern Style Fried Eggs on Toast with Crabmeat

This is how we do breakfast on the southern gulf coast. 

Now, if you want to fancy it up, cook eggs in ramekins and serve on English muffins or wheat rolls or do like they do up in the north, as in North Carolina but you're gonna lose the redneck charm of this dish.  

Southern Style Fried Eggs on Toast with Crabmeat

4 servings

4 slices of white bread, lightly toasted
Thinly sliced tomatoes
4 eggs, fried to your liking
1 cup lump crabmeat (1/4 cup per serving)
Homemade southern milk gravy with celery salt and black pepper to taste

For each serving, simply layer the ingredients in order.
Tomatoes are an option but it really goes great with this dish and makes it bona-fide southern. Since this recipe is so adaptable, use any sauce preference that you like. For quickness and a different flavor, I sometimes use Knorr's Hollandaise sauce, it's easy and pretty tasty.

Photo by Deen Enterprises

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