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
Eggs and brains served as a lunch dish. Eggs and brains Eggs 'n' brains is a breakfast meal consisting of pork brains (or those of another mammal) and scrambled eggs. It is a dish of the Portuguese cuisine known as "Omolete de Mioleira" (). In Austria, the dish is known as "Hirn mit Ei" ("calf's brain with eggs") and used to be very common, but has seen a sharp drop in popularity. In the American Midwest, the names are reversed and it is called "brains and eggs". It is also a breakfast dish in the cuisine of the Southern United States. In the