Eggs Benedict toast. Another, later claim to the creation of Eggs Benedict was circuitously made by Edward P. Montgomery on behalf of Commodore E. C. Benedict. In 1967 Montgomery wrote a letter to then "The New York Times" food columnist Craig Claiborne which included a recipe he said he had received through his uncle, a friend of the commodore. Commodore Benedict's recipe—by way of Montgomery—varies greatly from Ranhofer's version, particularly in the hollandaise sauce preparation—calling for the addition of a "hot, hard-cooked egg and ham mixture". Several variations of Eggs Benedict exist Eggs Benedict Eggs Benedict, also informally known as Eggs Benny,
Ham and eggs for four days, having had to walk about to Cheyenne after his horse gave out. About two miles into his hike, he had been given a few scraps of food by a hermit, after which he continued to Cheyenne, with five inches of snow on the ground. The counter person initially refused the order, saying that it would be impossible to finish it, but Hines was eventually provided with a large platter of ham and eggs and ate it all. Years later he wrote that nothing else had tasted as good as that platter of ham and eggs at that