Benedict at the restaurant in the 1860s, though Ranhofer did not publish the recipe until 1894.
Debate rears its head again in the time of the actual invention of the dish. While Ranhofer published the recipe in 1894, the food could easily have come into being much earlier than that. Having the recipe published in a verifiable source gives the most persuasive evidence for the dish arriving on the American dining scene in 1894. These directions create almost the same as the modern dish, which often substitutes Canadian bacon for ham. This recipe called for a halved English muffins lightly toasted and topped with ham, poached eggs, and hollandaise sauce. Instead, the directions for eggs a la Benedick created guidelines for making the dish. Regardless of who outlined the ingredients for the dish, Chef Ranhofer published the recipe as eggs a la Benedick in a cookbook published in 1894, The Epicurean. The fare in The Epicurean did not read like modern recipes with exact measurements. Had she had it elsewhere? Perhaps at New York’s Waldorf Hotel, another possible contender for the first location of the recipe. In this version, the question remains of how she got a craving for such a particular combination. Benedict herself said she wanted poached eggs, ham, and hollandaise on an English muffin with truffles. Benedict other than “something different.” Another story claims Mrs. Some sources claim Chef Charles Ranhofer created the dish independently of any suggestions from Mrs. Here is where the story begins to deviate from a single path. LeGrand Benedict, came so often that she tired of the existing menu offerings. A frequent diner at the establishment, Mrs. This method was allegedly how eggs Benedict made its way onto American plates. Regular customers at restaurants often get their customized dishes on the menu. These innovations have made Delmonico’s the mythic source of many other dishes, including eggs Benedict. It’s kitchen also created many famous recipes that remain popular today - lobster Newberg, baked Alaska, and chicken a la Keene. Additionally, this restaurant was the first American eatery to use tablecloths in their dining area. Women could eat alone without male companions, a break from contemporary mores. In fact, many Americans weren’t familiar with the Frenchword until the Delmonico brothers chose it for their dining establishment. It was the first establishment to offer this service in the country and remains a pillar of the eating community in the city today. For almost two hundred years, New Yorkers have associated Delmonico’s Restaurant with fine dining. While Delmonico’s opened in 1837, the restaurant wouldn’t play a part in the history of eggs Benedict until years later. Was it the Delmonico’s patrons, the Commodore, or the inebriated broker? The stories behind these theories include many twists and turns that obscure the truth. Now, it’s time for you to be the detective and examine the evidence to decide who you think created this breakfast staple. All three were wealthy New Yorkers, so history seems to tell exactly where the dish originated.
The suspects in this whodunit mystery include a regular couple at Delmonico’s, a yachtsman, and a drunk Wall Street broker. Many historians dispute where this hearty breakfast topped with creamy hollandaise sauce originated.
While the presence of eggs Benedict on brunch menus is almost inevitable, the origins of this dish are not.
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