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
Scotch egg eggs are a common picnic food. In the United Kingdom packaged Scotch eggs are available in supermarkets, corner shops and motorway service stations. Miniature versions are also widely available, sold as "mini scotch eggs" "savoury eggs", "picnic eggs", "party eggs", "snack eggs", "egg bites" or similar. These contain chopped egg or a quail's egg, rather than a whole chicken egg, and sometimes contain mayonnaise or chopped bacon. In the United States, many "British-style" pubs and eateries serve Scotch eggs, usually served hot with dipping sauces such as ranch dressing, hot sauce, or hot mustard sauce. At the Minnesota State Fair