A better than average Benedictine egg should be an ideal environment for poached eggs, hollandaise sauce with hollandaise sauce and a high-yielded English biscuit with a small salted and light blue ham. In most cases, what you get are scrambled eggs with an unpleasant taste, with a small ham and hollandaise sauce at room temperature.
It's ok for the first two hours after being done towards the start of the day, but after that it's horrible, since there's no real way to keep it crispy, and the chefs do not influence it to organize