Comfort Food Breakfast

I know I've mentioned weekend breakfasts and brunches before. They tend to be decadent things that leisurely wind through my mornings and sometimes into my afternoons. Often, they inspire long afternoon walks to justify the calorie-heavy treats I enjoy. And why not? Weekends afford an opportunity that the busy weekdays, with everyone rushing off to work and school, just don't. We can relax, visit, savor, and reconnect. So we do. And sometimes we do that over a proper country breakfast of steak and eggs … and country gravy and taters and … you get the picture:

I've heard folks complain about round steak in the past and, yes, you do need to make sure it's very well-tenderized. That said, I don't know of a better steak to use for coating in a seasoned flour mixture and country-frying. Nestle it alongside some country taters and eggs, and you've got a nice breakfast. Slather a bit of country gravy over it and you'll need to walk a few miles later, but you won't mind at all because breakfast will be mouth-wateringly good!

As is often the case, you can tweak this recipe. Try different seasoning mixes -- the one suggested here is vague on purpose. Seasoned salt can refer to anything from a bottle of something with that on the label to your favorite chili powder, if you're looking for a little spice in the morning. I fried my steak in bacon fat because I always have bacon fat on hand at my house and this is a particularly good application for it. However, you could also use a few tablespoons of canola oil and add a couple of tablespoons of butter just before frying the steak, too. Make it your own!