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 Sardou ten minutes. The eggs Sardou are assembled by placing spoonfuls of the warm creamed spinach on a warmed plate. The artichoke bottoms are placed on top of the creamed spinach and the poached eggs are set inside the artichoke bottoms. The assembly is then covered in the Hollandaise sauce. Some cooks omit nutmeg and cloves from the bechamel sauce when using it to cream spinach for eggs Sardou. Eggs Sardou can also be served with truffles, ham and anchovies. Eggs Sardou should be served at once, while the spinach, artichokes, poached eggs and Hollandaise sauce are still warm. For this