Ham and eggs time. When Henry Puyi became Kang Teh, Emperor of the Manchurian Empire, a 1934 Associated Press story noted his taste for ham and eggs and other Western-style dishes. Bacon and eggs is a similar dish, as is Eggs Benedict, which is prepared using bacon, Canadian bacon or ham and poached eggs as main ingredients. Spanish eggs consists of ham and eggs served atop heavily seasoned boiled rice. Ham and eggs are two of the main ingredients in the Denver omelette. The term "ham and eggs" and variations of it have had various slang meanings. In rhyming slang it refers to
Hollandaise sauce in English as early as 1573, though without a recipe showing that it was the same thing. The first documented recipe is from 1651 in La Varenne's "Le Cuisinier François" for ""asparagus with fragrant sauce"": La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is "sauce Isigny", named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême.