Poached egg cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available. The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast. Poached eggs are used in the traditional American breakfast/brunch dish Eggs Benedict. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches.
Ham and eggs for four days, having had to walk about to Cheyenne after his horse gave out. About two miles into his hike, he had been given a few scraps of food by a hermit, after which he continued to Cheyenne, with five inches of snow on the ground. The counter person initially refused the order, saying that it would be impossible to finish it, but Hines was eventually provided with a large platter of ham and eggs and ate it all. Years later he wrote that nothing else had tasted as good as that platter of ham and eggs at that