We're so accustomed to mustard with eggs in old favorites like deviled eggs. So why don't we see the pair more often? Lately, we've taken to mixing mustard with beaten eggs whenever we make a fried egg sandwich or an omelette.
Stone ground gives eggs the most kick, while the taste of regular old deli-style seems to get lost in the mix. We simply add about a teaspoon of mustard per two eggs, beat it all together, then pan fry. Yum!
Anyone else have this habit? How else do you pair mustard with your eggs?