Eggs Benedict is a common American breakfast that consists of an English muffin that is cut in half, with each half being topped with Canadian bacon, a poached egg, and hollandaise sauce. This meal is often served for breakfast or brunch in the United States. New York City helped make it popular.
Regarding the Eggs Benedict's history, there are varying versions. Eggs Benedict was originally made in our ovens in 1860, according to the menu of Delmonico's in Lower Manhattan. Its Eggs a la Benedick recipe was also made public in 1894 by Charles Ranhofer, one of its previous cooks.
Lemuel Benedict, a retired Wall Street stock broker, claimed to have wandered into the Waldorf Hotel in 1894 and ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise" in an interview published in the "Talk of the Town" column of The New Yorker in 1942, the year before he passed away. The maître d'hôtel Oscar Tschirky was so delighted with the meal that he included it on the breakfast and lunchtime menus, although he replaced ham for the bacon and a toasted English muffin for the bread.
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