Shrooms? You can't nix those they are THE best--especially in eggs or poached on top a pile of sauteed shrooms. I make a wild mixed mushroom pasta. Much better than meatballs. But if you want your balls handed to ya' I understand.

I forgot all about--Huevos rancheros. Now those are good eggs.

I'm going to try this with some soft boiled tonight.

But no sausage? Right, Lesbo?

That's how I got into curry. I walked into the kitchen one morning a few years ago and my oldest daughter, whose biological father is Indian, was frying eggs like this. She had been learning some recipes from his family. I was instantly ravenous and thoroughly enjoyed the eggs.

Bacon salt.

I have them over easy, but I like the yolks runny.
And I prefer them served atop the hash browns, so that the yolk can mix in with the potatoes.
Black pepper, and lightly salted.

2 slices of bacon.
Coffee.

I could go with that. I use normal seasoned salt. Lawry's is in my cupboard right now. I'd still add curry.

Yep, doesn't touch the sauces (hollandaise or béarnaise), either.

Pretty much my favorite pasta is pasta carbonara. I love that stuff. I make it a little different than most. I prefer prosciutto over pancetta, and I load up on the garlic. To keep the garlic from overpowering, I don't mince it - I slice it into disks. A good olive oil, some white wine, fresh pasta, and some reserved starchy water (I also cook the pasta in less water than normal, so the water gets extra starchy), 2-3 egg yolks, maybe some fresh peas if they're available. Romano cheese, lots of fresh cracked black pepper, and some fresh parsley... :drool:

http://recipenotincluded.com/wp-cont...87-640x426.jpg

I make a pretty kickass version with gnocchi, too.

http://recipenotincluded.com/wp-cont...o-1024x683.jpg

It's the perfect food.

Carbonara or eggs? Because I agree on both. :D

God damn that looks good. what is that?

My standard pasta carbonara with fresh pasta. I've made some more modifications to my "standard" recipe from this one - I now use romano cheese instead of parmigiano reggiano (romano is a little sharper and saltier), and I'm liking more garlic (sliced instead of minced).

nice. I do a spaghetti carbonara with bacon. i sautee up some onion and garlic until fragrent. toss in some al dente spaghetti and an egg , stir quickly. then add some parm. top with some italian parsley. EXCELLENT quick, cheap, easy, and delicious meal. always wanted to try it with panchetta.

I've also started experimenting with sliced garlic instead of minced. last time I put a few into some sauce. I sliced it super thin (as thin as I could get without cutting my finger off); it sort of dissolved. it was awesome.

For something a little richer, try a couple egg yolks (no white). You'll need to temper it with a ladle of starchy pasta water.

I've never used onion in mine. I don't generally use bacon because the smoke can overpower everything else. But yes, extremely fast and easy.