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Food History - - - See also: Key Lime Hollandaise Recipe
EGGS BENEDICT
Two very similar stories are told about the origin of this very American (despite the English Muffin, Canadian bacon and Hollandaise Sauce) dish. Both stories take place in the 1890's.
Mr. and Mrs. (or just Mrs.) Le Grand Benedict regular patrons (or a honeymoon couple) at New York's famous Delmonico's Restaurant wanted something new for lunch and after discussing things over with the maξtre d'hτtel, they came up with this dish.
The other version is that it was at the Waldorf-Astoria Hotel in New York where Samuel Benedict asked for this dish be made for him to cure a hangover. A variation has the famous maξtre d'hτtel Oscar create it for him.
Take the two halves of a toasted English muffin (possibly originally on plain toast), place a grilled slice of ham or Canadian Bacon on each, then a poached egg, and top with Hollandaise sauce. The classic American specialty Sunday breakfast or brunch.
Here at Blue Heaven, we offer several versions on our Sunday Brunch. We have a Vegetarian Benedict, with tomato and asparagus, and a Seafood Benedict with Grilled Mahi-Mahi in place of the meat. In lobster season, we also offer a Florida Lobster Benedict.
One of the things that makes our Benedicts a little different is that we used lime juice instead of lemon juice in our Hollandaise sauce. Try making your Hollandaise sauce at home with Key Lime Juice - it really is terrific!!!
-----James - 2003
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