Congressman Howard Coble is Probably a Zombie
Slashfood shares a recipe for Brains and Eggs — that's, yes, canned pork brains sauteed with scrambled eggs. Specifically, they pass along the favorite recipe of U.S. Representative Howard Coble, a Republican congressman from North Carolina.
At the time of this post, Coble is best known for his justification of the internment of Japanese-Americans during World War II as "for their own protection." We sincerely hope that in the future, Coble's reputation will instead focus on his predilection for braaaaaaaaaaaains, delicious braaaains.
The Honorable Howard Coble
United States Congressman, North Carolina
Favorite Breakfast "Brains N' Eggs"
When I was a youngster, my mom used to prepare Brains N' Eggs for breakfast. It was a fairly regular breakfast, not at all unusual. So that's when I started eating them. I've enjoyed them ever since, but I can't find any on Capitol Hill. I'll admit the name of the dish is not the most appetizing, but try 'em, you might like 'em!
2-1/2 Tablespoons bacon grease
1/3 cup whole milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 can (5 ounce) pork brains in gravy (Rose Brand preferred)
Melt bacon grease in an iron skillet on low heat. Add pork brains to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serve immediately over toast. For a truly southern dish, serve with grits and apple butter.