Eggs Benedict Eggs Benedict Eggs Benedict, also informally known as Eggs Benny, is a traditional American breakfast or brunch dish that consists of two halves of an English muffin topped with a poached egg, bacon or ham, and hollandaise sauce. The dish was first popularized in New York City. Many variations on the basic recipe are served. There are conflicting accounts as to the origin of Eggs Benedict. Delmonico's in lower Manhattan says on its menu that "Eggs Benedict was first created in our ovens in 1860." One of its former chefs, Charles Ranhofer, also published the recipe for "Eggs à la
Free-range eggs no significant difference in cholesterol and vitamin levels. Vitamin D in eggs has been observed to increase up to 4 times in hens that have exposure to sunlight, compared to hens that are kept away from sunlight. Another research suggests that grass fed hens can produce eggs that are rich in (n−3) fatty acids, without adverse oxidative effects. Some other non peer-reviewed studies have found evidence for nutritional benefit of free-range eggs. Several major retailers have a policy of selling only free-range eggs, or, not selling battery-cage eggs. Some retailers apply this policy not just to eggs in their shells,