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
Free-range eggs Free-range eggs Free-range eggs are eggs produced from birds that may be permitted outdoors. The term "free-range" may be used differently depending on the country and the relevant laws, and is not regulated in many areas. Eggs from hens that are only indoors might also be labelled "cage-free", "barn", "barn-roaming" or "aviary", following the animal happiness certification policies, also known as "happy chickens" or "happy eggs." This is different from birds that are reared in systems labelled as "battery cages" or "furnished cages". Legal standards defining "free-range" can be different or even non-existent depending on the country. Various watchdog organizations,