Named after my Dad, the title tells it all. I loved going to see my Dad when he worked at a sawmill when I was a little girl. The smell and sounds of any sawmill reminds me of him.
I was so thankful to the Lord for letting me be part of Dad’s life for 48 years. He taught me a whole lot and I hope and pray that I will remember it all as I get older. Dad was 81 years old when he passed away March 3, 2018. My heart broke. I was Daddy’s girl and I loved him so much.
Our church had made a cookbook many years ago to help raise money and I included this recipe in it. This was my Dad’s concoction and, to me, is so good. I came up with the name of the recipe because I think it fits the recipe and Dad.
It may not be something you will see or might make you say, "What in the world?", but it does put a twist on scrambled eggs.
NOTE: The color and texture of the eggs, when done, will resemble that of sawdust.
In a medium-size skillet, on medium-high heat, place the oil and let the oil get hot.
Add the bologna to the skillet and let the bologna get brown. Stir often, don’t let it burn.
While the bologna is frying, get a small bowl and crack the eggs into bowl, discard the shells. Beat the eggs a few times to mix the yolks and the whites.
To the eggs, add the Worcestershire sauce, BBQ sauce, vinegar, and milk. Mix well.
Add the crushed saltine crackers and pepper to the egg mixture and mix well.
Reduce the heat to low.
Pour the mixture into the skillet.
Cook until eggs are done and are no longer runny, making sure to keep stirring often.
Remove from heat and serve with buttered toast and a couple slices of tomatoes or chop tomatoes and sprinkle on top of the eggs. You can also top with your favorite cheese sauce or serve with your favorite jelly or jam.
Variations: Use any kind of meats you want - bacon, sausage, ham, etc; peppers, onions, mushrooms, etc. Let your imagination run wild! (In my photo, I used my homemade pickled sausage and substituted the crackers with Italian bread crumbs).