Eggs Benedict Benedick" in 1894. 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, 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". Oscar Tschirky, the "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
Ham and eggs stovetop in a skillet or frying pan, and also baked or broiled in an oven. The pan juices or gravy from the ham is sometimes drizzled atop the eggs to add flavor. The dish's quality can be enhanced by using high-quality ham and cooking the ingredients over low heat, which prevents overcooking. A recipe for country-style ham and eggs includes reducing cream in the pan after the ham and eggs have been cooked, and then dolloping it atop the dish. Ham and eggs can be accompanied with side dishes such as toast and hash browns, among others. Duncan Hines, an