Featured Dish/Special: Eggs Benedict
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Eggs Benedict is an American breakfast dish that consists of
two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.
There are conflicting accounts as to the origin of eggs Benedict, including one that claims the basis of the dish as a cure for hangovers.
In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death, Lemuel
Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and Hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.
An earlier claim to eggs Benedict is evidenced in Chef
Ranhofer's 1894 cookbook, The Epicurean which includes "a selection of interesting bills of fare of Delmonico's from
1862-1894", in particular a recipe for eggs Benedict (Eggs a' la—Benedick / Eufa
a' la Benedick):
What ever the origin, Breezes' Eggs Benedict is a breakfast treat.