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,
Ant eggs Ant eggs Ant eggs (, ) refer to both the eggs and pupae of weaver ants (known in Thailand as red ants), that are harvested and consumed as food in several countries across Southeast Asia, especially Laos and Northeastern Thailand (Isan). They are high in protein. Red ants eat mango leaves so their bodies taste like a squirt of lime, but their fresh eggs are fatty and sweet. Ant eggs are a high source of protein. 100 grams contains more than 8.2 grams of protein. It has less fat and calories than chicken eggs by containing only 2.6 grams of