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
Stir-fried tomato and scrambled eggs Stir-fried tomato and scrambled eggs Stir-fried tomato and scrambled eggs (, Yale: "fāan kèh cháau dáan"/"sāi hùhng chíh cháau gāi daahn") is a common dish in China. It is served as a main course, and, as it is quick and easy to prepare, is popular among students. This dish is also eaten in the Philippines, usually during breakfast, and paired with garlic fried rice, or sandwiched between sliced pandesal. Eggs are usually first scrambled in a bowl, and tomatoes are sliced into wedges. Tomatoes are fried first for about a minute, salt is added then eggs are added last. Cook