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
Stir-fried tomato and scrambled eggs until eggs are done. Stir-fried tomato and scrambled eggs Stir-fried tomato and scrambled eggs (, Yale: "fāan kèh cháau dáan"/"sāi hùhng chíh cháau gāi daahn") is a common dish in China. It is served as a main course, and, as it is quick and easy to prepare, is popular among students. This dish is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal. Eggs are usually first scrambled in a bowl, and tomatoes are sliced into wedges. Tomatoes are fried first for about a minute, salt is added then eggs