On my Canadian and West Coast Train Trip many of you noted I had Eggs Benedict every morning. (5 times) except on the train. Try to Guess which one was the best.

 

Here is why: if you look at the photos not one is the same and I play a game with myself to see the ingredients they use and who has the best.

 

Here is the history of Eggs benedicts.

 

Eggs Benedict is one of the most popular American dishes for those seeking a hearty breakfast. It tastes rich, lemony buttery, and creamy (all thanks to the Hollandaise sauce it is topped with), and it is also quite easy to cook, making it an ideal dish for those who have busy mornings.

 

Who invented eggs benedict and when?

 

Was it the ask of Mrs. LeGrand Benedict for something new, Lemuel Benedict’s search for a hangover cure, or Commodore E.C. Benedict’s personal taste that led to the invention of this brunch favorite?

 

The Delmonico’s Restaurant Theory

 

This story goes back to the 1860s. Legend has it that there was a lady, Mrs. LeGrand Benedict, who dined at Delmonico’s restaurant frequently, slowly started growing tired of the menu. She wanted something new for her lunch and discussed the same with Charles Ranhofer, a noted chef at the restaurant. The chef created the Eggs Benedict to address her desire.

 

As far as the restaurant goes, almost 200 years ago, Delmonico’s Restaurant first came into being. It was built in 1837 by the Delmonico brothers, who were Swiss born. They bragged of their restaurant as being the first in the world to be called a restaurant and the first to use printed menus. They also took credit for being the first one to hire women. They were a pretty popular place to go, and their Eggs Benedict got rave reviews from the people that visited them to eat their cuisine.

 

A Hangover Cure and the Waldorf Hotel

 

This story is set back in the year 1942, when a certain Lemuel Benedict, a retired Wall Street stockbroker, was wandering around the Waldorf Hotel in 1894 and was hoping to find a cure for his morning hangover, as he told in an interview recorded in the ‘Talk of the Town’ column in The New Yorker. He ordered a combination of ‘buttered toast, poached eggs, crisp bacon, and hollandaise sauce.’ Head Chef Oscar Tschirky was so impressed with this mix of elements and imagined how popular Eggs Benedict could get. Subsequently, he added this recipe to his breakfast and lunch menus. But he did it with a Tschirky twist. In his menu, the Canadian bacon was substituted with a salty, crispy bacon and layered English muffin in place of buttered toast, giving it the name Eggs Benedict.

 

Waldorf Story Takes First Place

 

Over time, the Waldorf story was the one that won out over the Delmonicos story. People believed what they read in the New York Times and the Smithsonian about Eggs Benedict, and they were the ones that got most of the publicity.

 

When all is said and done, Waldorf-Astoria is the one that seems to own the Eggs Benedict and they fully rave about it. They had received the publicity that they wanted, and people really believed that the recipe was made in their restaurant instead of in Delmonicos.

 

Eggs Benedict:

Making Eggs Benedict requires a careful arrangement of things to achieve the desired result.

Ingredients for Eggs Benedict

• English muffin

• Canadian bacon or ham

• Perfectly poached eggs

• Hollandaise sauce.

 

Now when was the last time you had Eggs Benedict?