An upper class “civilized member of society” uses Sodium salt on the eggs, Magnesium salt on the grits, Potassium salt on the bacon, and Calcium salt in the butter.
The rest of us just pour Mortons on everything and call it good.
Aw, gee, I'm going to be an outcast here. Sure, I have a box of Morton's in the cupboard, but when it comes to dousing food with salt, I grind pink Himalayan rock salt over my food.
It isn't because of any imaginary health benefits--in fact, it is probably less healthy than Morton's since I am not getting iodine in the salt. But the pink salt looks really cool.