1907 — In "Many Ways for Cooking Eggs", a recipe for eggs Benedict is given that starts with the muffins. Unlike yeast leavened English muffins, the recipe muffins use baking powder and beaten egg whites for leavening; however, they are still baked on a griddle in muffin rings. The remainder of the recipe reads "Broil thin slices of ham. Make a sauce Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once."