Top 12 American Egg Dishes

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.Expand

Deviled eggs typically consist of shelled and halved hard-boiled eggs that have had their boiled yolks removed and blended with ingredients such as mayonnaise, mustard, pickle relish, and seasonings into a smooth paste, which is then added back to the cavities of the egg whites. This all-time favorite is usually finished with paprika on top, and it is typically enjoyed chilled either as an appetizer or a side. Often mistakenly considered an American culinary contribution, the first versions of this simple gourmet delicacy are believed to have been invented in ancient Rome. From there, the dish has spread throughout Europe first, and then all over the world, yielding endless interpretations in different countries and resulting in the numerous variations known today. Interestingly, the word deviled in the name of this dish derives from the terms devil and devilling, both of which were used as culinary terms in Great Britain in the late 18th and early 19th century to refer to food that contains hot ingredients, is highly seasoned or spicy. Deviled eggs are a staple at parties, potluck gatherings, and picnics, and these days they’re often enhanced with a wide range of additions such as pickles, kimchi paste, dill, vinegar, chili powder, sriracha hot sauce, bacon, caviar, or crab meat.Expand

Denver omelet is an American dish made with eggs, ham or bacon, onions, and green peppers. In order to prepare it, the mixture is poured into a frying pan, cooked, and folded to form an omelet. Although a plaque on California Street in Denver says that this dish was invented to mask the stale flavor of old eggs, it is more probable that the dish started not as an omelet, but as the Denver sandwich, which is actually a Denver omelet tucked between two pieces of toast.Expand

Beet eggs are a traditional Amish dish originating from Pennsylvania. In order to prepare it, eggs are hard-boiled in a seasoned liquid that's made from cooked beets. The liquid is usually seasoned with onions, sugar, vinegar, cloves, salt, and (sometimes) a cinnamon stick. Once cooked, the eggs develop a purplish-red color. It is believed that beet eggs were the first colored eggs for the holiday of Easter, and the tradition has been brought to America by the first Amish immigrants. These eggs have sweet and sour flavors and they're often served as appetizers or part of a main course.Expand

Originally invented at the famous Antoine's restaurant in New Orleans, eggs Sardou is a Creole dish consisting of poached eggs, creamed spinach, Hollandaise sauce, and artichoke bottoms. The dish got its name after Victorien Sardou, a 19th-century French playwright who was staying in the city when the dish was invented. Eggs Sardou are traditionally served warm on a warmed plate and garnished with chopped ham, anchovies, and black truffle slices. It is recommended to pair the dish with a glass of slightly sweet white wine.Expand

Eggs Neptune is an American dish consisting of a split English muffin with crab meat, poached eggs, and Hollandaise sauce sandwiched in between. The dish is a variation on eggs Benedict, and crab meat is used as a replacement for ham or bacon. Eggs Neptune is traditionally served for breakfast, and it is especially popular on Father's Day and Mother's Day.Expand

Some say that this popular San Franciscan delicacy was invented by a San Francisco chef as an alternative to the Italian frittata, and others claim that it came to be when a starving musician ordered an omelet after hours but asked the chef to add something extra to the eggs. Whatever its origin story is, Joe's special is a big, comforting, and hearty mixture of spinach, eggs, ground beef, and onions that is usually served for breakfast in Joe's - a popular Bay Area chain restaurant dating back to the 1920s. Even though it is not a fancy dish, it is soul-comforting and great for curing hangovers, best when paired with a good India Pale Ale beer.Expand

Possibly the very first Californian dish, named for its birthplace which is today known as Placerville, Hangtown fry was invented during the California Gold Rush in the 1850s. Legend has it that the dish originated at the famed El Dorado hotel, when a miner, just having struck it rich, barged into a saloon demanding the most extravagant dish in the house. The cook came up with this sumptuous omelet consisting of, back then, the most expensive ingredients: fried breaded oysters, eggs, and bacon. Due to the fact that it cost a fortune in those days, such a meal was considered a mark of prosperity for the miners, and a real feast. Soon later, the recipe found its way from the Wild West all the way to the East Coast, sweeping the entire country. Today, Hangtown fry is listed as the official dish of both the city of Placerville and the county of El Dorado.Expand

Creamed eggs on toast is a traditional dish that pairs eggs with white sauce over a piece of toast. Said to have its roots back in the Depression era, this dish typically consists of toasted slices of bread that are topped with a mixture of a creamy white sauce and chopped hard-boiled eggs. Parsley, chives, and paprika are often sprinkled on top for a more vibrant-looking dish, while typical accompaniments include vegetables, fruit, bacon, or sausages. There are numerous variations on this simple dish including eggs à la goldenrod, which calls for separating the yolks from the boiled eggs and using them mashed as a topping, using crispy biscuits instead of toasted bread, making the sauce thinner or more gravy-like, or adding pieces of meat to the sauce, such as ham, bacon, or sausages. This classic dish is usually eaten for breakfast or dinner, especially around Easter since it is a convenient way to make use of all those colored and decorated eggs.Expand