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.
Bacon fine-ground cornmeal (historically, it was rolled in ground, dried peas); it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada. Some of the meanings of bacon overlap with the German-language term "Speck". Germans use the term "bacon" explicitly for "Frühstücksspeck" ('breakfast "Speck"') which are cured or smoked pork slices. Traditional German cold cuts favor ham over bacon, however "Wammerl" (grilled pork belly) remains popular in Bavaria. Small bacon cubes (called "Grieben" or "Grammerln" in Austria and southern Germany)