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Thursday, 18 December 2014

Eggs Benedict

One morning in 1894 after a long, hard night of partying, the New York Wall Street broker Lemuel Benedict confronted the Waldorf-Astoria maitre d’hotel and asked for the following hangover remedy: a piece of buttered toast topped with a poached egg, bacon and hollandaise sauce. The maitre d’hotel compiled but substituted an English muffin for the toast, and ham for the bacon. So tasty was this combination the chef Oscar Tschirky added this new recipe called Eggs Benedict to the menu.

Source Food For Thought by Ed Pearce

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