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
Creamed eggs on toast two eggs from their basket. Many times the white gravy will have remnants of pink or blue or green from the colored eggs which will add to this festive dish. The recipe was first discovered in Fanny Farmer's Boston Cooking-School Cook Book in 1896. Creamed eggs on toast Creamed eggs on toast is an American breakfast dish. It consists of toast or biscuits covered in a gravy made from bechamel sauce and chopped hard-boiled eggs. The gravy is often flavored with various seasonings, such as black pepper, garlic powder, celery salt, Worcestershire sauce, sherry, chopped parsley and/or chopped chives. "The