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
Poached egg Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as "changua" or simply "caldo de huevo" ("egg soup"). The North African dish Shakshouka consists of eggs poached in a spicy tomato sauce. In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil). In Korean cuisine, poached eggs are known as "suran" () and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion