Eggs Benedict – The King of Egg Dishes
Eggs Benedict
Two poached eggs over Canadian bacon slices, topped with a rich Hollandaise sauce, and served on a toasted English muffin. – $12.49
Eggs Oscar
Two poached eggs over diced Crabb meat, then topped with Hollandaise sauce, and asparagus spears on an English muffin. – $14.49
Portobello Melt
Two poached eggs, sausage patties, Portobello mushrooms, Swiss cheese, and Hollandaise sauce on an English muffin. – $13.49
Florentine Style
Two poached eggs, spinach, feta cheese, mushrooms, and topped with Hollandaise sauce on an English muffin. – $14.49
Greek Style
Two poached eggs, tomatoes, asparagus, feta cheese, onions, with Hollandaise sauce on an English muffin. – $13.49
Smoked Salmon
Two poached eggs, cream cheese, red onions, cold smoked salmon, with Hollandaise sauce on an English muffin. – $13.49
Grilled Shrimp
Two poached eggs, asparagus, 6 shrimp, with Hollandaise sauce on an English muffin. – $16.49
The History of Eggs Benedict
The following story appeared in the December 19,1942 issue of the weekly New Yorker Magazine “Talk of the Town” column and is based on an interview with Lemuel Benedict the year before he died.
In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered “some buttered toast, crisp bacon, two poached eggs, and a hooker of Hollandaise sauce” at the Waldorf Hotel in New York. The Waldorf’s legendary chef, Oscar Tschirky, was so impressed that he put the dish on his breakfast and luncheon menus after substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread.