I sat and watched Sam the Cooking Guy make fried egg salad sandwiches this morning. Though I did not want the complexity of egg washing and dredging an egg salad sandwich, I thought why not grill one? Too start. Since a shopping communication between my wife and I has left us with 11 dozen eggs, eggs have been the center of my diet since our return from Moscow (Idaho). One egg, a dash of paprika, a dash of cayenne, a tbsp of mayonnaise, a tsp of mustard, a tsp of diced red onion, and mash it all together. Butter one side of two slices of white bread. Load one side onto a hot, buttered pan and start grilling. Put the top on, butter side up. Grill until a crispy brown, flip and repeat. I liked it. I have grilled PBJ before. Next, the fried version.
I started a post after Father’s Day but didn’t finish it. We made Greek food and steaks. I’m not the most fond of steaks on gas grills but they came out alright (I swear by dry brining). And yes, I like steaks medium (gasp). We made chicken souvlaki, lemon rice, tztatziki sauce, and maroulosalata (green salad).
I think ribeyes are better medium.
I think the same. These were NY strip.
The top one looks like a NY, the bottom looks like a ribeye.
Either way it looks tasty.
Thats a great spread! 
Thank you.
Greek food is wonderful. The NY Strip brought tears to my eyes.
Yes it is. I spent a lot of time in my younger years in Astoria, Queens, (Little Greece), and ate at the restaurants there and it had a big night life. My second gym and high school were in Bayside, which had a Greek-American community. One of the highlights of visiting Greece (Athens, Mykonos) was the food. 
Menemen (Turkish scrambled eggs) this morning. Simple, but a great combo of flavors (eggs, olive oil, oregano, paprika, peppers, tomatoes, and paprika).
@Brant_Drake if I remember correctly you wanted to publish an article on cooking eggs.
I toured Lesbos one day. Interesting. We took the ferry from Ayvalik. The bus ride to the coast, from Ankara was a humdinger.
Anthony Bourdain once described himself as an egg slut. I am an egg slut. A cheap source of protein, and they are adaptable.
A few years back my daughter bought me the following book. Not a power breakfast of eggs, but a variety of recipes for a Sunday morning.
@Brant_Drake just finished my big project of the past year. The 8 course tasting menu I was always pinging you about.
Had to make a lot of last min changes but it worked
Here’s the rest of it bc I can only upload 5 files at a time
- truffle filled with chicken liver mousse
- chicken consommé served as wine
- crispy chicken skin (served with the consommé
- sprouts: pea shoots “planted” in edamame hummus that’s topped with edible soil
- smoked soy marinated egg whites filled with confit egg yolk purée
- plum sake “caviar”
- red braised chicken rice balls (not pictured: pickled cucumber)
- mint milk jelly
- raspberry filled with raspberry jam topped with sweetened whipped homemade ricotta, with merengue spoon
I have never said Damn! So many times over a silly little tomato, but Damn!
They’re so sweet. A little black pepper & balsamic puts it all over the top. 
did it taste good?
family seemed to think so