Eggs-actly


So many of us are tired of the limited choices for breakfast -- 
cereal, toast, eggs.  Making eggs in great ways, though, helps to
extend our choices.  Witness the fame, if not the popularity, of 
Eggs Benedict.  There are some other special and gourmet ways to 
serve eggs, commonly heard of , but few people know the 
ingredients or special touches.  We present them here:

Eggs Plain -- good for dieters and people with hypertension--no 
salt, pepper, butter, toast, plate, fork. just eat off one's 
fingers.

Eggs Press -- Flattened sunny side up, with yolks broken

Eggs Ample -- Especially prepared for football players, loggers,
fire fighters, construction crews. Uses a full dozen eggs and a 
half pound of sliced ham.

Eggs Oddic -- Sunny side up eggs made with 3-yolk eggs.  Sprinkled
with sugar and cinnamon.

Eggs Am -- Created by René Descarte.  Simple hard boiled egg. Good
to eat the night before major tests.

Eggs Aspirate -- Just a touch of phlegm adds the final zesty 
flavor.

Eggs Cess -- These pungent and spicy scrambled eggs take on a 
slightly greenish cast when salted.

Eggs Crement -- Almost burned to a crispy cracker; start out with
well scrambled eggs and a half teaspoon of pepper.

Eggs Spurt -- Orgasmic taste treat; secret recipe found in the 
Karma Sutra. Careful though -- they squirt.

Eggs Stinked -- Prepared with dried limburger and mushrooms.

Eggs Tanked -- Something fishy here, unless caviar!

Eggs Terrestrial -- Served on an earthenware plate.

Eggs Tension -- Made with toffee.  Can cause headaches if eaten 
too late at night.

Eggs Terminate -- The last eggs you'll ever eat