My favorite part of Southern American cuisine is the hearty “country breakfast,” complete with bacon and/or sausage and eggs, biscuits and gravy, grits and hash browns. This kind of meal is heavy, and really fattening, and completely bad for my diabetes (and blood pressure, cholesterol, etc.), but it’s one of my favorite comfort foods, so back in Georgia we would have a mid-morning “Big Breakfast” (as Sheridan calls it) about once a month or so.
Fast forward to Germany…