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
Scrambled eggs Scrambled eggs Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred or beaten together in a pan while being gently heated, typically with salt, butter and various other ingredients. Only eggs are necessary to make scrambled eggs, but salt and pepper are often used, and other ingredients such as water, milk, butter, chives, cream or in some cases crème fraîche or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet,