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,
Fried egg with "kecap manis" sweet soy sauce, is a favourite dish among Indonesian children. Other than served with rice, fried eggs might be served with bread as sandwich for breakfast. Seasoning include salt and pepper, sweet soy sauce, sometimes hot and spicy "sambal" chili paste. Fried eggs can be served on toast, or in a sandwich, with bacon, sausages, and a variety of condiments. Eggs are often part of the full breakfast commonly eaten in Britain and Ireland. Fried eggs are often served with ham or gammon steak as a popular pub meal. The egg is cooked on a high heat