Are These Classic Egg Dishes Your Favorite Breakfast?

Do you believe that breakfast is the most important meal of the day?  If your answer is “yes” then you probably start your day with a hearty meal: maybe eggs and bacon or sausage with toast and jam; perhaps oatmeal and fruit with coffee and orange juice.  It’s a smart way to start a long day.  Or maybe you just really like the savory, salty, sweet combinations associated with breakfast?  Either way, a morning meal at a franchise Ben et Florentine might be right up your alley.

EGGS BENEDICT

This is a popular breakfast item that is now served in countless variations across the world.  However, the original eggs benedict dish first became popular in New York City.  Sure enough, as soon as it was introduced it quickly grew to become one of the most commonly request brunch and breakfast menu items in restaurants throughout the United States.

In case you have never experienced this perfect bite, eggs benedict is simply a poached egg rested on top of a slice of Canadian bacon stacked on a toasted English muffin and then smothered in Hollaindaise sauce.  Again, it is simple, and such a global favorite that you can different regional variations that use spinach or tomato or avocado or introduce chorizo or bacon or even exotic cheese varieties like swiss or brie.

AN OLD FASHIONED OMELETTE

If you really want a simple breakfast packed with both flavor and nutrients, though, you can’t go wrong with a classic omelette. This is just several eggs, of course, whisked and beaten together and then poured thinly into a skillet. Then you add vegetables, fruits, cheese, meats, and anything else, really; and then fold the eggs over as they cook so that all the ingredients are inside.  Favorite omelett ingredients include: onions, mushrooms, spinach, tomato, cheddar cheese, bacon, and sausage.

The rustic French roots of the omelets date as far back as the 16th century, but that was only when they first started to use the term “omelet.” indeed, it is likely the recipe was in existence for much longer—perhaps even for 200 years before this.