Eggs Benedict toast. Another, later claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then "The New York Times" food columnist Craig Claiborne which included a recipe he said he had received through his uncle, a friend of the commodore. Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a "hot, hard-cooked egg and ham mixture". Several variations of Eggs Benedict exist Eggs Benedict Eggs Benedict, also informally known as Eggs Benny,
Ant eggs raw food over cooked or dried and they like small, weak, or dying but not rotten animals. Their food should be small enough that they can carry it into the colony. Food needs are greatest during the early spawning season from September to December and during the spawning season from January to April. After the eggs have been collected during May to June, the ants need to be fed frequently and in large quantities. After the eggs are collected the colony will weaken, leaving it vulnerable to nearby colonies. Ant eggs Ant eggs (, ) refer to both the eggs