Looking for a special breakfast? Then try Eggs Benedict. It’s a classic, savory breakfast featuring poached eggs, ham and homemade hollandaise sauce. Eggs Benedict was invented at Delmonico’s — in the late 1860s by Chef Charles Ranhofer. The dish was named for a regular Delmonico’s patron at the time, Mrs. LeGrand Benedict. When it comes
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At Hospitality Insights (EHL) they write that Hollandaise sauce is a topping for eggs benedict or as a topping for lightly steamed asparagus. Asparagus and hollandaise sauce are a classic pairing. The sauce is also prepared to accompany a dish with meat. Such as the classic, Eggs Benedict with Ham and Hollandaise Sauce. Hollandaise sauce
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There are two and possible more accounts as too how Eggs Benedict came to be a sought after breakfast and Sunday brunch item. The first account is from 1894 when Lemuel Benedict, a Wall Street broker, went into the Waldorf Hotel to get something to eat in the restaurant. It was said he had a
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