United States
Creamed Eggs on Toast
Hard-boiled eggs sliced into a creamy white sauce, served over toast — a vintage Midwestern breakfast.
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United States
Denver Omelet
A fluffy omelet folded around diced ham, bell pepper, onion, and cheese — also called a Western omelet.
United States
Deviled Eggs
Halved hard-boiled eggs with the yolks mashed with mayonnaise, mustard, and seasonings, piped back in.
United States
Eggs Benedict
Poached eggs and Canadian bacon on toasted English muffins, draped in silky hollandaise sauce.
United States
Eggs Florentine
Poached eggs on a bed of sautéed spinach, draped in hollandaise — an eggs-Benedict variation.
United States
Eggs Hussarde
A New Orleans brunch dish of poached eggs on rusks or toast with ham and marchand de vin sauce.
United States
Eggs Neptune
Poached eggs on toast with crabmeat or lobster and hollandaise.
United States
Eggs Sardou
A New Orleans brunch classic of poached eggs over artichoke bottoms and creamed spinach with hollandaise.
United States
Hangtown Fry
A Gold Rush-era omelet of oysters and bacon — the Hangtown (Placerville) specialty.
United States
Mass Confusion
A Denver diner breakfast: biscuits and gravy topped with eggs, cheddar, and bacon, invented at the Denver Diner.