Eggs Benedict

There are several versions of the occurrence of this dish:

In an interview with The New Yorker magazine in 1942, broker Lemuel Benedict claimed to have wandered into the Waldorf-Astoria hotel in 1894, hoping to find a cure for a morning hangover and ordered "toasts with butter, boiled eggs, bacon and Dutch sauce." Oscar Chirki, the head waiter of the restaurant, was so impressed with such a dish that he offered it for breakfast and lunch, replacing ham toasts with an English bacon roll.

According to another version, the eggs were invented by the chef at Delmonico's restaurant in New York for Mr. and Mrs. Benedict, his frequent visitors. Once Mr. Benedict said to the head waiter : “Could you offer us something new?” And he got boiled eggs on a toast with a thin slice of ham, Dutch sauce and truffles on top.

• In Blackstone eggs, the bacon is replaced with ham and a slice of tomato is added.
• In scrambled eggs, Florentine ham is replaced by spinach .
• Fried eggs Morne - Dutch sauce is replaced by Morne sauce .
• Hemingway Eggs or Copenhagen Eggs - ham is replaced with salmon . It is a popular variety of Benedict eggs in Australia , New Zealand , Canada, and the United Kingdom .
• A Latin American variety called Huevos Benedictos uses avocado as a substitute for ham, and salsa verde as a substitute for Dutch sauce.
• Village Benedict, sometimes known as Beauregard Eggs, is replaced with English muffins, ham and Dutch sauce with American biscuit, sausages and village sauce, respectively, and poached eggs are replaced with plain fried eggs .
• An Irish recipe replaces ham with corned beef or Irish bacon .
• Portobello Benedict - Portobello mushrooms are used instead of ham.
• Eggs Oscar - ham is replaced by asparagus and crab meat .
• Provence eggs - Dutch sauce replaced by Bearn sauce .
• In Shakespeare's Eggs, ham is replaced with crab meat.

• Poached egg

• Natalya Shinkareva, Nadezhda Bondarenko. Eggs Benedict // Culinary Encyclopedia / Olga Ivenskaya. - Litres, 2017 .-- T. 40.