. . . . . "Un toast aux \u0153ufs brouill\u00E9s est un plat de petit d\u00E9jeuner am\u00E9ricain."@fr . "Creamed eggs on toast"@en . . . . "Creamed eggs on toast, an American breakfast"@en . . . . . . "South, Midwest"@en . . . "\u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8\uFF08Creamed eggs on toast\uFF09\u5728\u7F8E\u570B\u662F\u65E9\u9910\u83DC\u8272\u3002 \u5410\u53F8\u6216\u6BD4\u65AF\u5409\u6F86\u4E0A\u767D\u91AC\u505A\u7684\u8089\u6C41\u548C\u5207\u788E\u7684\u6C34\u716E\u86CB\u3002\u8089\u6C41\u53EF\u4EE5\u6DFB\u52A0\u5404\u7A2E\u8ABF\u5473\uFF0C\u4F8B\u5982\uFF1A\u9ED1\u80E1\u6912\u3001\u849C\u7C89\u3001\u82B9\u83DC\u9E7D\u3001\u4F0D\u65AF\u7279\u91AC\u3001\u96EA\u5229\u9152\u3001\u9999\u82B9\u788E\u548C\uFF0F\u6216\u8766\u5937\u8525\u788E\u3002 \u300A\u5EDA\u85DD\u4E4B\u6A02\u300B\u4E00\u66F8\u4E2D\u5EFA\u8B70\u7528\u9BAE\u5976\u6CB9\u53CA\u96DE\u9AD8\u6E6F\u5404\u534A\u88FD\u4F5C\u767D\u91AC\uFF0C\u4E26\u6DFB\u52A0\u9178\u8C46\u6216\u788E\u9183\u74DC\u3002\u984F\u8272\u8F03\u6DFA\u7684\u91AC\u6C41\u5E38\u6703\u52A0\u4E00\u9EDE\u8FA3\u6912\u7C89\u6216\u5361\u5BB4\u8FA3\u6912\u505A\u9EDE\u7DB4\uFF0C\u9019\u9053\u83DC\u4E5F\u4E0D\u4F8B\u5916\u3002 \u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8\u4E5F\u5E38\u7528\u4F86\u6E05\u5269\u83DC\uFF0C\u52A0\u5165\u788E\u706B\u817F\u3001\u5C0F\u725B\u8089\u3001\u96DE\u8089\u3001\u9F8D\u8766\u3001\u716E\u904E\u7684\u8606\u7B4D\u548C\u8C4C\u8C46\u7B49\u914D\u6599\u4E5F\u4E0D\u5C11\u898B\u3002 \u300C\u9EC3\u82B1\u86CB\uFF08Eggs Goldenrod\uFF09\u300D\u662F\u5976\u6CB9\u716E\u86CB\u914D\u571F\u53F8\u7684\u8B8A\u7A2E\uFF1A\u5148\u5C07\u6C34\u716E\u86CB\u7684\u86CB\u9EC3\u53D6\u51FA\uFF0C\u788E\u86CB\u767D\u548C\u5410\u53F8\u6F86\u4E0A\u767D\u91AC\u5F8C\u7051\u4E0A\u788E\u86CB\u9EC3\u3002 \u53E6\u6709\u4E00\u9053\u7A31\u70BA\u300CEggs \u00E0 la Bechamel\u300D\u7684\u83DC\u991A\uFF1A\u4EE5\u5976\u6CB9\u714E\u9EB5\u5305\u4E01\u53D6\u4EE3\u5410\u53F8\uFF1B\u6C34\u6CE2\u86CB\u6216\u534A\u719F\u86CB\u53D6\u4EE3\u6C34\u716E\u86CB\uFF0C \u6700\u5F8C\u628A\u86CB\u7F6E\u65BC\u9EB5\u5305\u4E01\u4E0A\uFF0C\u6DCB\u4E0A\u91AC\u6C41\u3002 \u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8\u662F\u5F88\u591A\u5BB6\u5EAD\u5FA9\u6D3B\u7BC0\u65E9\u5348\u9910\u7684\u50B3\u7D71\u83DC\u3002\u9019\u9053\u83DC\u7B2C\u4E00\u6B21\u51FA\u73FE\u57281896\u5E74Fanny Farmer\u6240\u5BEB\u7684\u300ABoston Cooking-School Cook Book \u300B\uFF0C\u6BCF\u500B\u4EBA\u5F9E\u81EA\u5DF1\u7C43\u5B50\u88E1\u53D6\u51FA\u5169\u9846\u5FA9\u6D3B\u7BC0\u5F69\u86CB\u7576\u5976\u6CB9\u716E\u86CB\u7684\u6750\u6599\uFF1B\u5F69\u86CB\u4E0A\u5404\u7A2E\u984F\u8272\u6703\u6688\u67D3\u5728\u767D\u8272\u7684\u8089\u6C41\u4E0A\uFF0C\u66F4\u70BA\u9019\u9053\u83DC\u589E\u6DFB\u7BC0\u6176\u8272\u5F69\u3002"@zh . . "Huevos con crema en tostada"@es . . . "27566286"^^ . . "Un toast aux \u0153ufs brouill\u00E9s est un plat de petit d\u00E9jeuner am\u00E9ricain."@fr . . . . "Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from b\u00E9chamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1\u20442 cream and 1\u20442 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration. The dish is sometimes used as a way to use up leftovers. Common additions include chopped ham, veal, chicken, lobster, cooked asparagus and peas. Variations include Eggs Goldenrod, made by reserving the yolks and sprinkling them over the dish after the cream sauce has been poured on the toast, and Eggs \u00E0 la Bechamel, substituting croutons fried in butter for the toast and poached or soft-boiled eggs for the hard-boiled eggs. In this case, the cooked eggs are placed on the croutons and the sauce poured over both. In many families this dish has become a traditional Easter brunch fare. The 1896 edition of Fanny Farmer's Boston Cooking-School Cook Book contains a recipe for creamed eggs and toast."@en . . . "Los huevos con crema en tostada es un plato de desayuno en los Estados Unidos. Consiste en una tostada o galleta cubierta con una salsa hecha de bechamel y huevo cocido picado. La salsa a menudo es saborizada con pimienta negra."@es . . . . "Warm" . . . "\u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8"@zh . . "Toast aux \u0153ufs brouill\u00E9s"@fr . "Breakfast"@en . . . . . "Los huevos con crema en tostada es un plato de desayuno en los Estados Unidos. Consiste en una tostada o galleta cubierta con una salsa hecha de bechamel y huevo cocido picado. La salsa a menudo es saborizada con pimienta negra."@es . . . "Breakfast" . "Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from b\u00E9chamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. The Joy of Cooking recommends making the bechamel with 1\u20442 cream and 1\u20442 chicken stock and adding capers or chopped pickle. As with many other dishes covered in light-colored sauce, a sprinkle of paprika or cayenne is often added as decoration."@en . "Hard-boiled eggs, cream sauce"@en . . . . "\u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8\uFF08Creamed eggs on toast\uFF09\u5728\u7F8E\u570B\u662F\u65E9\u9910\u83DC\u8272\u3002 \u5410\u53F8\u6216\u6BD4\u65AF\u5409\u6F86\u4E0A\u767D\u91AC\u505A\u7684\u8089\u6C41\u548C\u5207\u788E\u7684\u6C34\u716E\u86CB\u3002\u8089\u6C41\u53EF\u4EE5\u6DFB\u52A0\u5404\u7A2E\u8ABF\u5473\uFF0C\u4F8B\u5982\uFF1A\u9ED1\u80E1\u6912\u3001\u849C\u7C89\u3001\u82B9\u83DC\u9E7D\u3001\u4F0D\u65AF\u7279\u91AC\u3001\u96EA\u5229\u9152\u3001\u9999\u82B9\u788E\u548C\uFF0F\u6216\u8766\u5937\u8525\u788E\u3002 \u300A\u5EDA\u85DD\u4E4B\u6A02\u300B\u4E00\u66F8\u4E2D\u5EFA\u8B70\u7528\u9BAE\u5976\u6CB9\u53CA\u96DE\u9AD8\u6E6F\u5404\u534A\u88FD\u4F5C\u767D\u91AC\uFF0C\u4E26\u6DFB\u52A0\u9178\u8C46\u6216\u788E\u9183\u74DC\u3002\u984F\u8272\u8F03\u6DFA\u7684\u91AC\u6C41\u5E38\u6703\u52A0\u4E00\u9EDE\u8FA3\u6912\u7C89\u6216\u5361\u5BB4\u8FA3\u6912\u505A\u9EDE\u7DB4\uFF0C\u9019\u9053\u83DC\u4E5F\u4E0D\u4F8B\u5916\u3002 \u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8\u4E5F\u5E38\u7528\u4F86\u6E05\u5269\u83DC\uFF0C\u52A0\u5165\u788E\u706B\u817F\u3001\u5C0F\u725B\u8089\u3001\u96DE\u8089\u3001\u9F8D\u8766\u3001\u716E\u904E\u7684\u8606\u7B4D\u548C\u8C4C\u8C46\u7B49\u914D\u6599\u4E5F\u4E0D\u5C11\u898B\u3002 \u300C\u9EC3\u82B1\u86CB\uFF08Eggs Goldenrod\uFF09\u300D\u662F\u5976\u6CB9\u716E\u86CB\u914D\u571F\u53F8\u7684\u8B8A\u7A2E\uFF1A\u5148\u5C07\u6C34\u716E\u86CB\u7684\u86CB\u9EC3\u53D6\u51FA\uFF0C\u788E\u86CB\u767D\u548C\u5410\u53F8\u6F86\u4E0A\u767D\u91AC\u5F8C\u7051\u4E0A\u788E\u86CB\u9EC3\u3002 \u53E6\u6709\u4E00\u9053\u7A31\u70BA\u300CEggs \u00E0 la Bechamel\u300D\u7684\u83DC\u991A\uFF1A\u4EE5\u5976\u6CB9\u714E\u9EB5\u5305\u4E01\u53D6\u4EE3\u5410\u53F8\uFF1B\u6C34\u6CE2\u86CB\u6216\u534A\u719F\u86CB\u53D6\u4EE3\u6C34\u716E\u86CB\uFF0C \u6700\u5F8C\u628A\u86CB\u7F6E\u65BC\u9EB5\u5305\u4E01\u4E0A\uFF0C\u6DCB\u4E0A\u91AC\u6C41\u3002 \u5976\u6CB9\u716E\u86CB\u914D\u5410\u53F8\u662F\u5F88\u591A\u5BB6\u5EAD\u5FA9\u6D3B\u7BC0\u65E9\u5348\u9910\u7684\u50B3\u7D71\u83DC\u3002\u9019\u9053\u83DC\u7B2C\u4E00\u6B21\u51FA\u73FE\u57281896\u5E74Fanny Farmer\u6240\u5BEB\u7684\u300ABoston Cooking-School Cook Book \u300B\uFF0C\u6BCF\u500B\u4EBA\u5F9E\u81EA\u5DF1\u7C43\u5B50\u88E1\u53D6\u51FA\u5169\u9846\u5FA9\u6D3B\u7BC0\u5F69\u86CB\u7576\u5976\u6CB9\u716E\u86CB\u7684\u6750\u6599\uFF1B\u5F69\u86CB\u4E0A\u5404\u7A2E\u984F\u8272\u6703\u6688\u67D3\u5728\u767D\u8272\u7684\u8089\u6C41\u4E0A\uFF0C\u66F4\u70BA\u9019\u9053\u83DC\u589E\u6DFB\u7BC0\u6176\u8272\u5F69\u3002"@zh . . . "Creamed eggs on a biscuit"@en . . . . "United States"@en . "Warm"@en . . "Hard-boiled eggs, cream sauce" . . "1065988690"^^ . . . . . . . . . . "4295"^^ . . . . . . . "Toast"@en . . . . . .