Kugelis

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  Mee Goreng

  Mee goreng (Malay: mi goreng; Indonesian: mie goreng; both meaning "fried noodles") is a dish famous in Indonesia, Malaysia, and Singapore. It is made with thin yellow noodles fried with onion, fried tofu, chili, vegetables, tomatoes, and egg. It is commonly available at mamak stalls in Singapore &...
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  Scrambled eggs

  Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently, forming curds as they coagulate. Raw eggs are whisked to blend the egg white and yolk into a homogeneous liquid. Liquids such as stock, cream,...
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  Kopytka

  Kopytka, kapytki (literally "little hooves") are a kind of potato dumpling. They are very similar to gnocchi although they are typically served baked with cheese, fried bacon or onion. The dish is a part of Belarusian, Lithuanian and Polish cuisines. The word kopytka is Polish for "little hooves,"...
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  Quiche

  In French cuisine, a quiche (IPA: [ki:ʃ]) is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat,...
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  Bialy

  Bialy, a Yiddish word short for bialystoker, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before...
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  Gołąbki

  Gołąbki [gɔˈwɔmpki] are a form of cabbage rolls. They are a traditional Polish dish made from lightly boiled cabbage leaves, which are wrapped in a parcel-like manner around minced pork or beef meat, chopped onions and/or rice or barley; most often baked and refried in a spicy or sweet-and-sour...
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  Eggs Benedict

  Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce. There are differing accounts as to the origin of eggs Benedict. In an interview in the "Talk of the Town" column of The New Yorker in 1942, the year before his death,...
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  Rumbledethumps

  Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage and onion. Similar to Irish colcannon, and English bubble and squeak, it is either served as an accompaniment to a main dish or as a main dish itself. Cooked leftovers from a roast meal can be...

• Bacon and egg pie

  The bacon and egg pie contains bacon, egg and often onion. It can be eaten hot or cold. Some versions have a raising agent such as baking powder mixed into the egg to make a fluffier filling. The pie is often constructed with a shortcrust or other mechanically stable base crust. This may be topped...