As a Southerner, I have a natural addiction to corn bread. I made a cake (we also call them "pones") of corn bread yesterday and had some for lunch. Then my friend Dio gave me a dozen eggs from her hens last night.
The stage was set.
For breakfast, I fried two of those eggs in butter and set them on a bed of roughly-sliced corn bread, which had been lightly drizzled with a little olive oil. I ground fresh black pepper over the top and added a dollop of spinach/artichoke hummus from the deli.
Served with hot black tea.
Very filling, flavorful and golden.
16 hours ago