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.
Eggs and brains Eggs and brains Eggs 'n' brains is a breakfast meal consisting of pork brains (or those of another mammal) and scrambled eggs. It is a dish of the Portuguese cuisine known as "Omolete de Mioleira" (). In Austria, the dish is known as "Hirn mit Ei" ("calf's brain with eggs") and used to be very common, but has seen a sharp drop in popularity. In the American Midwest, the names are reversed and it is called "brains and eggs". It is also a breakfast dish in the cuisine of the Southern United States. In the U.S., it has also been