Eggs over light, grits*, bacon, white toast, plain waffle.
North of Tennessee I get hash browns scattered** and smothered. I’ve found the quality of the grits to be variable in Kentucky and Illinois, probably because they weren’t raised on them, I just don’t risk it.
** The default is now scattered, not “in the ring”, but I still say it.
3 eggs over easy, hash browns, no toast, a meat of some sort (sausage, patty or frank, bacon, etc.). 3 bottles of champagne’s worth of mimosas (over about a two hour period). Not much of a diner, but it works for me.
2 eggs over-medium, potatoes, bacon, biscuits and gravy. Unless I am in the true South, then I want grits instead of gravy.
Did I ever tell Y’all about the BEST grits we found in a tiny little town in Louisiana?? Brought tears to my eyes…it was like grits Heaven. They sat on my plate like a scoop of ice cream and I thought they were gonna be awful, till that first bite. They were light and fluffy and so full of buttery flavor… Mmmm. I ordered seconds and ate my Husband’s too!!
@jimeezlady I make my favorite grits at home. I’d like to take credit for special skillz, but my secret is to use stone ground, no de-germed grits in my Zojirushi rice cooker.
My favorite grits so far are from the Davis Grist Mill in Georgia and the Weisenberger Mill in Kentucky. Because they still have the germ they are fine for a few weeks in a cool dark place but should be refrigerated or frozen for long term storage.
At night i put them in the cooker with water and salt. I set the cooker for “porridge” and tell it to be done at 6:30. This way the grits soak all night.
I have no idea what time the cooker starts to be done at 6:30.
@MntlWard@speediedelivery I think so, tho people either love or loathe it. My argument for loving it is that everything is made to order and the kitchen is in full view of everyone—so it’s always fresh and clean (you would see if someone spit in your food). Also, the food is (IMO) outstanding!
Corned beef hash. If it’s a proper everything-from-scratch diner, it’ll be great, and if it’s an everything-from-canned-or-frozen, it’ll be terrible, but it’s one of the few diner menu staples that is both gluten- and dairy-free.
@Cerridwyn I used to order my toast with apple butter at Waffle House, and every time but one they forgot and i had to ask for it. Eventually i realized it was getting in the way of sopping up egg yolk and stopped.