I grew up with this breakfast dish, and love it to this day. My father was from Hamilton and Columbus Georgia, and I am wondering if this is a regional dish. The eggs need to be soft enough to coat the buttered toast, and the salt and pepper go on at the last minute so they are still identifiable. It's the ultimate comfort food.
Someone suggested that this dish is called 'eggs in a mess', and that it was described in a Dorothy Parker children's book, but we never had a name for it in our family.
Does anyone else have this in their food memory banks?