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
Eggs and brains Eggs and brains Eggs 'n' brains is a breakfast meal consisting of pork brains (or those of another mammal) and scrambled eggs. It is a dish of the Portuguese cuisine known as "Omolete de Mioleira" (). In Austria, the dish is known as "Hirn mit Ei" ("calf's brain with eggs") and used to be very common, but has seen a sharp drop in popularity. In the American Midwest, the names are reversed and it is called "brains and eggs". It is also a breakfast dish in the cuisine of the Southern United States. In the U.S., it has also been