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,
Bacon fine-ground cornmeal (historically, it was rolled in ground, dried peas); it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada. Some of the meanings of bacon overlap with the German-language term "Speck". Germans use the term "bacon" explicitly for "Frühstücksspeck" ('breakfast "Speck"') which are cured or smoked pork slices. Traditional German cold cuts favor ham over bacon, however "Wammerl" (grilled pork belly) remains popular in Bavaria. Small bacon cubes (called "Grieben" or "Grammerln" in Austria and southern Germany)