Rather than hijack the 'What's for dinner' thread, I'll respond to @jake t buds question about fried eggs. I normally use a 5" cast iron skillet. Get it heated up over medium heat. Put a nice pat of butter in it, get it melted. I try to start with room temp eggs as well. Crack them into a small bowl while waiting for the skillet. Slip the eggs in, turn the heat down a notch. Wait a minute or two before seasoning. I like mine sunny side up, slip them out of the pan as soon as the whites have set. My little skillet is well seasoned, they slide right out, say, onto a pile of grits or hash browns or ... mjb.