Shirred eggs of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that
Ham and eggs American entrepreneur, often enjoyed ham and eggs as a supper meal. He said that people should choose ham and eggs as a meal at a diner when uncertain about what to order, because cooks cannot "disguise a bad egg nor spoil a slice of good ham." According to his own account, on one occasion in 1899, Hines ordered five dollars' worth of ham and eggs at Harry Hynd's Restaurant in Cheyenne, Wyoming, a very large amount of food (according to U.S. government statistics, $5 in 1899 was the equivalent of $143.60 in 2015 dollars). Hines had hardly anything to eat