Eggs Benedict

[2] In an interview recorded in the "Talk of the Town" column of The New Yorker in 1942, the year before his death,[3] Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise".

In 1967 Montgomery wrote a letter to then The New York Times food columnist Craig Claiborne, which included a recipe he said he had received through his uncle, a friend of the commodore.

Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a "hot, hard-cooked egg and ham mixture".

[39] Meatless Eggs Benedict may omit the Canadian bacon altogether, or replace it with something else such as avocado, tomato, mushroom, or tofu.

[11] Eggs benedict has also been made into breakfast sandwich by adding an additional English muffin half on top.

Cut eggs benedict cross section
Eggs Atlantic (e.g. Eggs Royale) with smoked salmon in place of Canadian bacon
Eggs Florentine with spinach in place of Canadian bacon
Eggs Cochon served at New Orleans restaurant
Crab and asparagus eggs benedict, served in Maine
Crab cake benedict, replacing bacon and muffin with a crab cake