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Crab cake Benedict (Per Serving): 800 calories, 39 g fat (18 g saturated fat), 1750 mg sodium, 42 g carbs (4 g fiber, 5 g sugar), 42 g protein Order one of Another Broken Egg Cafe's famous egg ...
It’s not heavily booked for Mother’s Day yet, so get on the list for the wide-ranging menu of steaks, seafood, pizzas and breakfast dishes such as Maine lobster eggs Benedict. Lucile’s fried ...
Per 1 serving (cup): 320 calories, 26 g fat, (13 g saturated fat), 870 mg sodium, 10 g total carbs (0 g fiber, 2 g sugar), 13 g protein The Capital Grille has the best of both worlds—top-notch ...
[42] [43] There is a version of California Eggs Benedict that replaces the canadian bacon with sliced tomato and avocado. [13] Eggs benedict has also been made into breakfast sandwich by adding an additional english muffin half on top. [44] A version which replaces the sauce, is Eggs Halifax, which substitutes hollandaise for new england clam ...
Eggs Benedict – at least two main accounts. [2] Lemuel Benedict, a New York stockbroker, claimed to have gone to the Waldorf Hotel for breakfast one day in 1894 while suffering a hangover. [1] He asked for a restorative in the form of toast, bacon, poached eggs, and Hollandaise sauce on the side.
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. [170] Lobster Newberg: Northeast New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. [171]
The Harbor House will be open for brunch and dinner from 11 a.m. to 7 p.m. Menu items include lobster eggs Benedict, an asparagus and mushroom frittata, King crab legs, rainbow trout, lamb chops ...
The book includes what The New York Times describes as the "celebrated" pancake recipe served at the restaurant, as well as the restaurant's other most popular recipes for Eggs Benedict and other preparations. [5] [6] The book was identified by Julia Moskin of The New York Times as one of the year's best cookbooks, in December 2010. [5]
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