Top 5: Breakfasts

I was pretty hungry on the way to work this morning and was inspired to do - Top 5: Breakfasts. It was interesting that all of my top choices included eggs. It made me wonder if that is because eggs have become synonomous with breakfast, and we are engrained with that combination since birth. Without further adieu, the top 5 (in no particular order) -

Corned beef hash with eggs and garlic fried rice

In my opinion, the best way to have this is with the eggs on top of the corned beef, over easy. Then you pop that yolk and let it run all over the corned beef. The odd thing is that I prefer canned corned beef versus the real deal.

Steak and eggs with hash browns

I'm not too picky with the kind of steak that is used in this meal. T-Bone, NY Strip...whatever works. But you do have to either get the eggs over easy or sunny side up, so that you can poke the yoke and let that sucker drip all over the steak. And it goes really well with either a steak sauce or good ol' red rooster hot sauce.

Crab Benedict

The first time I had one of these was in Santa Barbara and they did something that was like a crab cake benedict. The second time I had one was in Toluca Lake and Chez Nous and they used dungeness crab and piled it over a croissant. Both ways were really good, and it's probably the perfect Sunday Brunch choice.

Longsilog, eggs and garlic fried rice

You can get this at places like Max's of Manila or Lucky Chances Casino and Restaurant, and it's good, but it never has that same taste as when your folks cook it. This is probably one of the worst things to eat (health wise) because the longanisa bathes it it's own oil and you have to either get the eggs over easy or over medium. I would say over easy if you don't have the salsa to go with it, but over medium if you do. And you have to have a side of vinegar to dip the longanisa in. Definitely.

Spam, eggs and rice

This is classic if you were brought up in a working class family. I remember my dad used to make this (and still does) and it would be awesome on Saturday mornings. I still find myself making this, but has anyone noticed that the price of Spam has gone up quite a bit? Sometimes I have to opt for the Champ when I'm in a budget crunch. Nonetheless, this one pretty much stands the test of time. I figure I'll be cooking this for my nephews sometime soon.

I just noticed that after writing this, my breakfasts consists of meat, eggs and rice. Interesting.