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,
Stir-fried tomato and scrambled eggs until eggs are done. Stir-fried tomato and scrambled eggs Stir-fried tomato and scrambled eggs (, Yale: "fāan kèh cháau dáan"/"sāi hùhng chíh cháau gāi daahn") is a common dish in China. It is served as a main course, and, as it is quick and easy to prepare, is popular among students. This dish is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal. Eggs are usually first scrambled in a bowl, and tomatoes are sliced into wedges. Tomatoes are fried first for about a minute, salt is added then eggs