When I was little, my favorite breakfast was my Grandpa GG’s fried eggs. I loved how he fried them to a nice, golden, crispy crunch around the edges. They paired perfectly with his extra crispy browned bacon, which he always cooked in the same pan as the eggs, so the bacon juices gave the eggs even more taste.
Now decades later, and thousands of meals later, this is still the breakfast I long for. I have learned to order my fried eggs “hard” so the yolks don’t run, just like GG’s.
Imagine my delight when I went to breakfast yesterday at M Henry in Andersonville/Chicago.
Here toasted sourdough is topped with hard fried eggs, tomato, gorgonzola, and extra crunchy bacon.
I can’t wait to go again for seconds, hopefully with my GG.
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