[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.