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.
Scrambled eggs toast, bacon, smoked salmon, hash browns, cob, pancakes, ham or sausages. Popular condiments served with scrambled eggs include ketchup, hot sauce, and Worcestershire sauce. Scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt, butter and various other ingredients. Only eggs are necessary to make scrambled eggs, but salt and pepper are often used, and other ingredients such as water, milk, butter, chives, cream or in some cases crème fraîche or grated cheese may be added. The eggs are cracked into a bowl