Eggs Benedict Eggs Benedict Eggs Benedict, also informally known as Eggs Benny, is a traditional American breakfast or brunch dish that consists of two halves of an English muffin topped with a poached egg, bacon or ham, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served. There are conflicting accounts as to the origin of Eggs Benedict. Delmonico's in lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." One of its former chefs, Charles Ranhofer, also published the recipe for "Eggs à la
Poached egg Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as "changua" or simply "caldo de huevo" ("egg soup"). The North African dish Shakshouka consists of eggs poached in a spicy tomato sauce. In Italy poached eggs are typically seasoned with grated parmigiano reggiano and butter (or olive oil). In Korean cuisine, poached eggs are known as "suran" () and is topped with variety of garnishes such as chili threads, rock tripe threads, and scallion