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 stovetop in a skillet or frying pan, and also baked or broiled in an oven. The pan juices or gravy from the ham is sometimes drizzled atop the eggs to add flavor. The dish's quality can be enhanced by using high-quality ham and cooking the ingredients over low heat, which prevents overcooking. A recipe for country-style ham and eggs includes reducing cream in the pan after the ham and eggs have been cooked, and then dolloping it atop the dish. Ham and eggs can be accompanied with side dishes such as toast and hash browns, among others. Duncan Hines, an