Culture of England The same period saw a similar growth in a wide range of other cuisines (albeit not always served authentically), including dishes such as Italian spaghetti bolognese, lasagne and pizza, Greek moussaka, feta and taramasalata, Turkish doner and shish kebabs, Middle Eastern hummus, Chinese stir fry, Thai Green curry, and Tex-Mex Chilli con carne, tacos and guacamole. Light meals and snacks include green salads served with salad cream, cauliflower cheese, macaroni cheese, Welsh rarebit, fishcakes, baked potatoes, cheese on toast, beans on toast, mushrooms on toast, spare ribs, Cornish pasties, Scotch eggs, sausage rolls, pork pies, gala pie and bacon sandwiches.
Creamed eggs on toast a way to use up leftovers, common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs à la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both. In many families this dish has become a traditional Easter brunch fare. The tradition starts with everyone donating