To me, this is quintessential golden era breakfast food. Much more interesting than ham, bacon, or sausage. The first time I had it was at a lakeside camp the morning after a serious party. You know, the kind with lots of alcohol, food, and heartache. I had seen it in old movies, and here was a can, sitting in the cabinet. I always get it when I see it on a menu, but that's fairly rare. About once every couple of months though, I get a real craving for it and buy a can. There seems to be a trick to getting it crusty though, like they do in the diners, and I have never been able to achieve it. Any tips would be welcome.