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,
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,