Benedictine, Buttered, Purple Pickled Eggs

Benedictine and Victorian Eggs
             Eggs Benedict - Astrid Bear
             Eggs Benedict With Salmon - Sarah Scott
             Eggs Victoria - Bru Helmboldt
Buttered Eggs - From the Isle of Man
Pickled Eggs
             HOT! Pickled Eggs - Ray McPherson
             Purple Pickled Eggs - Sarah Scott

Benedictine and Victorian Eggs
Eggs Benedict - Astrid Bear
For an extra decadent breakfast, top a toasted English muffin with a nicely browned ham slice, poached egg, and Hollandaise sauce -- voila! -- Eggs Benedict.

Eggs Benedict With Salmon - Sarah Scott
Ahh, but it's even better if you substitute smoked salmon for the ham! My eight year old begged for this for breakfast (he calls it "bene-eggs") this morning, but in the interests of time we went with the old standby -- scrambled eggs, salsa, and cheese in a tortilla.

Eggs Victoria - Bru Helmboldt
If made with salmon, they're known as Eggs Victoria, at least in Victoria, BC, Canada.

Buttered Eggs - From the Isle of Man
Late 18th century.
Market Day in Douglas was a great event, with people coming from miles around to do their weekly shopping. Farmers' wives and daughters would be up before dawn gathering their produce to take and sell.
It was a great social occasion - especially for the country folk, who rarely visited the towns. The market place would be teeming with people buying and selling eggs, butter, poultry and vegetables, and exchanging news.
12 Eggs
Salt
1/4 lb. Butter
Take 12 eggs, whites and yolks, beat them very well and put them in a skillet with a little salt and pounded pepper and the butter. Keep these stirring continually over a very clear fire, lest you smoke them, till done.
Don't do them too hard, take care of burning them.
Have broad pieces of white bread, toasted, layed in your dish. Pour your egg over it.
Serve it hot.
If you use nothing but yolks of the eggs they are nicer.

Pickled Eggs
HOT! Pickled Eggs - Ray McPherson
I don't know about 100-year old eggs, but I love pickled eggs. You hard boil eggs, peel them, and then immerse them in the fluid from a jar of hot jalapeño peppers. Spike this with finely chopped garlic and onion. Cover tightly for a week or two.
The resulting eggs are quite yellow in color and the whites are very firm-textured. Delicious alone or with beer in a bar where there are peanut shells all over the floor.

Purple Pickled Eggs - Sarah Scott
Basically you drop hard boiled eggs into a jar of beet pickles for two or three days (or more). The longer you leave it in the further in the red color works itself in toward the center. The end result is a bright pink egg, very firm, slightly sweet but not too beety. Very pretty sliced in half on a white plate.