Who’s to Thank for Eggs Benedict, Our Favorite Brunch Dish?
Updated: Aug. 14, 2018The true origins of the popular brunch dish eggs Benedict are unknown, but several theories exist.
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!
Eggs Benedict with Homemade Hollandaise
Legend 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
Twisted Eggs Benedict Salad
Salad 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
Turkey & Stuffing Eggs Benedict
This 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
Italian Eggs Benedict with Pesto Hollandaise
My husband and I have a standing breakfast date on Saturday mornings. When we want something fancy, we make Italian-inspired eggs Benedict with pesto and prosciutto. —Jackie Dodd, Los Angeles, California
Poached Eggs & Polenta
We 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
Eggs Benedict Burgers
To 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 Benedict
When 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 Benedict Brunch Braid
I make this ahead and serve it for Christmas morning breakfast. It has the ingredients of a classic eggs Benedict, encased in puff pastry to create a beautiful loaf. You can refrigerate the assembled braid overnight, or freeze it for up to two weeks. If you prepare it ahead of time, wrap it tightly so the pastry doesn't dry out, and brush strudel with egg wash just before baking. Add 20 minutes to baking time if strudel is frozen. —Sarah Strohl, Commerce Township, Michigan
Creamy Pesto 'n Bacon Eggs Benedict
One 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
Potluck Eggs Benedict
Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. — Pauline Van Breemen, Franklin, Indiana
Southwestern Eggs Benedict with Avocado Sauce
I 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 Casserole
Here's a casserole as tasty as eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch. —Sandie Heindel, Liberty, Missouri
Mushroom & Spinach Eggs Benedict
There 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
Egg Baskets Benedict
A 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
Eggs Benedict with Dill Sauce
Here'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
Eggs Benedict Bake with Bearnaise Sauce
I'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, CaliforniaPopular Videos
