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
Pasteurized eggs to maintain freshness and prevent environmental contamination and stamped with a blue "P" in a circle to distinguish them from unpasteurized eggs. Opinion on the quality of pasteurized shell eggs is mixed, and sometimes depends on whether comparisons involve experimental processes or products that are actually on the market. Taste tests noted deficiencies in pasteurized shell eggs experimentally produced via a microwaved pasteurization process (not for commercially available pasteurized shell eggs). Using commercially available pasteurized shell eggs, a "San Francisco Chronicle" reporter noted a "slight chemical taste" for pasteurized shell eggs, and a Lifescript blogger noted a "barely detectable" flavor