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Eggs Benedict
Eggs Benedict is an American breakfast or brunch dish that consists of two halves of an English muffin, topped with ham, bacon or back bacon; poached eggs, and hollandaise sauce. The dish was first popularized in New York City.
== Origin ==
There are conflicting accounts as to the origin of eggs Benedict.
In an interview recorded in the "Talk of the Town" column of ''The New Yorker'' in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, claimed 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". Oscar Tschirky, the famed ''maître d'hôtel'', was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the toast.〔 Notes: ''This hasn't been verified at the source, but is instead taken from the letter to Karpf by Cutts Benedict and the page of J. J. Schnebel.''〕
Another claim to the eggs Benedict fame was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then ''New York Times'' columnist Craig Claiborne and included a recipe he claimed to have received through his uncle, a friend of the commodore. Commodore Benedict's recipe — by way of Montgomery — varies greatly from chef Ranhofer's version,〔(【引用サイトリンク】title=The epicurean — A complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894 )〕 particularly in the hollandaise sauce preparation — calling for the addition of "hot, hard-cooked egg and ham mixture".
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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