Grannie's in Starke, FL still serves ham steak with the bone in ^^
Youder's and Troyer's in SRQ have a great sausage gravy w/home made biscuits ^^

Bon appetit

My votes go to the following:

JoAnne's Cafe in South San Francisco

and

Walker Brothers Original Pancake House (several locations in Suburban Chicago)

. . . and the one in Boca

Lazing on the Banyan Veranda early in the morning with Eggs Volga, and a lovely rendition of "As Time Goes By" being played on the harp. The ocean calm and infinite shades of blue...a feast for all the senses.

http://www.globalgourmet.com/food/sp...fast/eggs.html

This sounds like my experiences with SOS. My dad was ex-navy, so my mom would make it for us once in a while. I love it!

However, when I make it with the jar of beef, I would run it under warm water to get rid of some of the excess salt. Using it straight up is way too salty.

Since WM has changed distribution centers in the mid-atlantic region (I'm in southern WV), I've been able to get both the Esskay and Knaus brands of chipped beef in the meat section. Both are much better to me than the jarred beef. Neither brand is too salty, and Esskay actually makes a low sodium version, which I often use. I'd rather add a touch of salt than have it too salty.

I agree with you, BamaVol... I have to have a lot of freshly ground pepper on it.

I miss Gorkey's in downtown Los Angeles, where I could get a breakfast of Matzo Brei or their Siberian omelet (chicken livers, onions, and mushrooms with a dollop of sour cream) after a too early trip to the wholesale flower market. (it was across the street)

Odd you say that. My father was Navy and he always called it "SOS", though he would just say the three words and not the acronym. I have never until now heard it called "Foreskins on Toast", nor did I ever think calling it "S&%! on a Shingle" would sound more appetizing.

Yes, Loveless in BNA is still good for country ham breakfasts, and for lunches too (love their chicken livers ), but a couple of decades ago the family migrated toward Wendell Smith's on Charlotte Pike for the communal breakfast fix. To me, it's both the quintessential breakfast joint and the best meat'n'three (even better than the nearby Sylvan Park) in BNA. Regrettably, it's on the other side of town from the airport (as is Loveless) so a car rental with GPS would be in order for access to casual visitors.

I remember back in the early '80s, regularly hitting a nondescript breakfast spot downtown in BNA near City Hall for biscuits and gravy before work, with a side of sliced tomatoes. It left me with a sense of probity and direction after such an unctuous morning meal that lasted me the whole day. Older now, sometimes I yearn for that same sense.

Ponder for a moment the visual image of the two recipes.....

There's simply no "S" in a vision of chipped beef in cream sauce, while the sauteed ground beef with tomatoes/sauce, seasoning, does have a "S"ie sort of look about it.

The debate has been played out in other forums, once subject to high volume, frequency and extreme emotion over on alt.folklor.urban.

Next, you'll be claiming that officers and crew serve "on" a ship, not "in" it.

I was never much for SOS (the dark sort), but sought out the "adobo" the Mess Stewards cooked for themselves, the "MidRat" of Champions, guaranteed to keep you alert thru the long, dark 0000-0400 on the Bridge.

There were a few of those downtown--the Pie Wagon and the US Diner (next to the then-Post Office) come to mind.

In Boca Raton Florida try "Boca Breakfast & Lunch Club." The best breakfast in South Florida without question.

171 SE Mizner Blvd
Boca Raton, FL 33432
(561) 362-0018

A total dive/dump but the food is amazing.

We were in TN this past weekend and had country ham from a place in Murfreesboro that was the best I ever ate. Brought a bunch of it home. Then our friend made wonderful beaten buttermilk biscuits too. Man, they know good eating!

For me, warm eggs works. Of course...

• If it's scrambled eggs, make sure it's slightly moist and delicate. No powdered eggs, last night's puke or something that has the same consistency as a tyre which has been figuratively put in a blender.
• If it's boiled or poached eggs, if you want to bake the yolk, fine, but again - no rubber eggs!
• If it's fried eggs, make sure I'm getting an egg, not a 0.1mm-thick crispy-fried coupon that looked like an egg.

Outside of the US - and certainly in Australia - rarely sports the colourful dishes you so list. Although I have seen some breakfast buffets making a distinct difference between American bacon and English bacon. Personally I can't quite tell (or taste) the difference.

Most of the "losers" you quote are not bad foods - but their preparation requires a delicate hand and an intricate mind that is - naturally, of course - in severe short supply. These are the ones you can't stuff up, otherwise you might as well toss it in the bin unless someone is really, really hungry.

I refer to things like pancakes, waffles, eggs Benedict, omelettes and scrambled eggs.

Corn Flakes seems to be everywhere. In Australia, you'll always find Corn Flakes, Sultana Bran and mixed museli (usually a combination of museli and sultanas).

Stuff that lacks severely in many breakfast offerings:

• Something else besides white bread, e.g. wholewheat bread.
• If I say I do not want butter on the toast, I mean it! What's wrong with leaving the butter on the side?
• Bacon which has greater than 20% of real meat on the rasher.
• Some warm vegetables with a warm breakfast is nice, e.g. mushrooms (not mushroom water!) or spinach. Baked potatoes and hash browns do not count!
• If you're going to offer spaghetti or baked beans, could you offer something that doesn't taste sickly sweet?

One of the better breakfasts Mrs. Italy and I have seen was at the Hilton Barcelona Hotel. At least eight different types of bread, the best freshly squeezed OJ we've tasted (and we live in FL), a variety of cold and cooked meats, and fresh and cooked veggies.

As much as I miss "Great Breakfasts of Yesteryear", I look forward to an upcoming trip to Hungary, Austrai and the Czech Republic. I've always thought that some of the best hotel breakfasts in my life were in Germany, cold meats and cheeses being a real treat (as long as there was something beyond that increasing trend to set out for toasting what we Southern 'Merkins call "Store-Bought Light Bread", actually made from unused wall paper paste dehydrated and baked in loaves).

Then there's France, especially in smaller tiowns/cafes, where one still finds local bread and what I recall as almost soup bowls of cafe au lait for drinking and dipping.

Then there's:

"Start your day the Italian way! Cafe Correto!" (sp?), that little alcohol boost that works better than a Bllody Mary.