Ham and eggs Ham and eggs Ham and eggs is a dish combining various preparations of its main ingredients, ham and eggs. It has been described as a staple of "an old-fashioned American breakfast" and of the traditional English breakfast. It is also served as a lunch and dinner dish. Some notable people have professed an affinity with the dish, such as Duncan Hines and Henry Puyi. Similar dishes include bacon and eggs, Spanish eggs, the Denver omelette and Eggs Benedict. The term "ham and eggs" and some variations of it have been used in various cultural contexts. It has been used as
Allemande sauce known today as sauce parisienne. It is best used with eggs, poached fish, poultry, hot hors d'oeuvres, and gratiné dishes topped with a coating of bread crumbs. Allemande sauce Allemande sauce is a sauce in French cuisine that is based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. Velouté was one of the four mother sauces of classic French cuisine as defined by Antoine Carême in "The Art of French Cooking in the 19th Century." Escoffier perfected the sauce allemande