Which one would you pick first Sam?

It'd be between the biscuits and gravy, and over hash. I'm the only one in the house that enjoys corned beef hash, and the wife struggles to make a good gravy.

Add a couple or three slices of cheese to that gravy while its thickening, makes a world of difference.

Yes sir! I use a handful of shredded cheddar myself. It sure adds to it. I just have to get my wife trained in. She struggles with gravy and cookies for some reason.

The basic is easy, Sam... if your wife is someone that needs measurements...I don't measure but... have her try this... melt 2 tablespoons of butter or bacon grease or sausage grease... don't burn it, if using butter... once melted add two tablespoons of flour. Whisk constantly until it starts getting a light tan color... we're not making cajun roux here... it doesn't need to be dark, just not snow white... Once that mixture has a bit of color to it, slowly stir in 2 cups of whole milk, whisking constantly. Once all the milk is whisked in, turn the heat down to medium... add salt and pepper to taste, and whisk frequently ( doesn't need to be constant) until desired thickness is reached. So the basic measurement is 2-2-2. 2 T grease, 2 T flour, 2 C milk. If you need a bigger batch, just double those measurements....

Thank you Yote. Looks like you cook like my mom did. That's about how she taught me.
Problem is, there are a couple things that, no matter how much I coach her, my wonderful wife just can't seem to get right. So if I want good gravy, I have to make it. I try to only cook on my days off, so my gravy intake is sadly limited. I maintain hope however, as after I posted about making better cookies than her, she found the ability within to produce an acceptable batch. Ill show her your recipe, and maybe that will motivate her.

Over med on a cheeseburger.

My best was 22, hard boiled.

Channelling Cool Hand Luke

I will eat them any how you cook them, If I cook them it will be sunny side up, with the yolks broke, cover and cook till not runny.

Over easy if straight up but I like almost any omelet or a breakfast skillet with a couple eggs on top.

Bryce

Over med and break the yolks, with a slice of american cheese, scrambled is good too but you need to cook your own...haven't ever been to a diner, or deli that can cook a scrambled egg or an omelet...

and the above with bacon or sausage....

The moment I read "dippy eggs" I had to check where you were from. Yep. PA.

I like them any way but raw. My favorite is over easy dippy eggs with toast but I also have cut back on my processed bread, so soft scrambled has been my preferred way lately. Or a nice omelet with meat and cheese. If they're cooked I like them.

I do a bomber,1/2 lb. burger ,2 eggs, bacon, cheese and horseradish sauce on a hard roll.

Dippy Eggs - East Coast thing - over medium elsewhere

Properly cooked the yolk should be soft but not running out when you cut the white. The consistency should be that you have to press on it with a fork to make it appear.

Fixed it for you.

Never in my life have I ever heard the word " dippy " when referring to eggs

It's definitely a PA thing. Grew up calling them that. Never new about sunny side up, over easy, over med, over hard until I was probably a teenager and started ordering them on my own at restaurants.