The true origins of the popular brunch dish eggs Benedict are unknown, but several theories exist.
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When it comes to brunch, does it get much more classic than eggs Benedict? While we love all sorts of brunch items, this English muffin, poached egg, hollandaise combo has a special place in our heart. But whoever thought of this perfect dish that so elegantly combines crunchy, savory, creamy and gooey into one delicious treat? Well, there are a few competing theories.
It was invented at Delmonico’s Restaurant
The earliest record traces back to the popular Delmonico’s Restaurant in Lower Manhattan. It’s said that chef Charles Ranhofer came up with the combination in the 1860s when Mrs. LeGrand Benedict, one of his regular diners, grew tired of the menu and wanted something new. His recipe, which he dubbed Eggs a la Benedict, was published in his cookbook in 1894.
Or…it was created at the Waldorf Hotel
Another legend attributes the creation to a man named Lemuel Benedict in 1894. After a night of drinking, Benedict wandered into the Waldorf Hotel, also in Manhattan. There he ordered a few components of this dish (though he ordered bacon instead of Canadian bacon and toast rather than an English muffin). Seeing this order come through, the maître d’, Oscar Tschirsky, recognized how tasty it could be. Tschirsky put the dish on the menu, though this time adding the signature Canadian bacon and English muffin.
If this story is true (which it very well may be), Tschirsky would be a pretty prolific creator. He’s also credited with the Waldorf salad we know and love.
Oh, and one more thing to note, Tschirsky previously worked at Delmonico’s right around the time eggs a la Benedict started to become popular. Hmm…that one has us thinking.
Will we ever know?
Other origin stories are told, so many that it seems doubtful that we’ll ever know the true inventor of the delicious dish gracing brunch menus everywhere. Whoever is responsible certainly deserves a pat on the back, as the combination of crunchy and pillowy English muffin, creamy and rich hollandaise sauce, warm and runny poached eggs and salty Canadian bacon is one for the ages. (Learn our secret technique for eggs Benedict.) It’s funny to think it might have been created by a man on a mission to alleviate his hangover or just a woman craving something new—we’ve all been there before!
Love eggs Benedict? Try these fun variations.
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Eggs Benedict with Homemade HollandaiseLegend has it that poached eggs on an English muffin started at Delmonico’s in New York. Here’s my take on this brunch classic, and don’t spare the hollandaise. —Barbara Pletzke, Herndon, Virginia
Eggs Benedict Baked PotatoesThis is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! —Becky Carver, North Royalton, Ohio
Make-Ahead Eggs Benedict Toast CupsWhen I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
Twisted Eggs Benedict SaladSalad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Eggs Benedict Bake with Bearnaise SauceI've made this recipe for my family every Christmas morning for 10 years—it's a food tradition that we look forward to every year. Part of what makes this dish special is the croissants that make the egg bake extra light and fluffy. —Susan Triplett, Citrus Heights, California
Creamy Pesto ‘n Bacon Eggs BenedictOne of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Egg Baskets BenedictA little puff pastry turns Canadian bacon and eggs into a tasty update on eggs Benedict. We use a packaged hollandaise or cheese sauce for the finish. —Sally Jackson, Fort Worth, Texas
Crab Quiche with HollandaiseI discovered this quiche at a diner during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results. —Amy Knight, Lake Linden, Michigan
Mushroom & Spinach Eggs BenedictThere are so many ways to experiment with eggs Benedict, and this is my favorite version. The earthy flavors of mushroom and spinach blend beautifully in this new twist on an old classic. —Elizabeth Dumont, Madison, Mississippi
Turkey & Stuffing Eggs BenedictThis is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. —Brittany Allyn, Mesa, Arizona
Crescent Egg Bake with Hollandaise SauceWhat's better than eggs mixed with bacon and cheese over a fluffy crust and topped with hollandaise sauce? You also can use egg whites instead of yolks if you like. —Gidget Gorgone, Mableton, Georgia
Poached Eggs & PolentaWe have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
If you don't love 'em poached, learn how to cook eggs every different way.
Eggs Benedict BurgersTo feed my daughter’s hungry cowboy friends after a rodeo, I created these with leftover burgers, hollandaise and bacon. They were a huge hit! —Bonnie Geavaras-Bootz, Scottsdale, Arizona
Reuben Eggs BenedictWhen it comes to food, two of my all-time favorites are Reuben sandwiches and eggs Benedict. So naturally I combined them into this incredible breakfast dish. I serve mine with bacon on the side, but hash browns and fresh fruit go great, too! —Jessica Rehs, Akron, Ohio
Eggs FlorentineI wanted to impress my family with a holiday brunch, but keep it healthy, too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them!
—Bobbi Trautman of Burns, Oregon
Southwestern Eggs Benedict with Avocado SauceI frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Eggs Benedict CasseroleThis eggs Benedict casserole is just as tasty as the classic but without all the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
Eggs Benedict with Dill SauceHere's an extra-special way to make eggs Benedict— this recipe has all the richness but the sauce is much easier to make than a traditional Hollandaise.—Mary Louise Lever, Rome, Georgia
Grace is a full-time mom with a Master's degree in Food Science. She loves to experiment in the kitchen and writes about her hits (and misses) on her blog, A Southern Grace.
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Updated: Jul. 15, 2022
