Yield: 2 servings.
2-4 thick slices of turkey
3 eggs (1 beaten for egg wash and 2 whole for frying)
1 tablespoon water
½ cup flour
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon poultry seasoning
2 biscuits
Pimento cheese
In small bowl, whisk an egg together with a tablespoon of water. In another bowl, combine flour with salt, pepper, and poultry seasoning.
Dip slices of turkey in the egg wash, then flour. Sauté until browned and crispy on both sides.
While the turkey cooks, fry eggs in a separate pan. Toast the biscuits and cut in half. Spread the bottom half of the biscuit with pimento cheese. Top with a slice of fried turkey, an egg, and the other half of the biscuit.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
