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A breakfast or brunch specialty consisting of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg and a dollop of HOLLANDAISE SAUCE. The most popular legend of the dish's origin says that it originated at Manhattan's famous Delmonico's Restaurant when regular patrons, Mr. and Mrs. LeGrand Benedict, complained that there was nothing new on the lunch menu. Delmonico's maitre d' and Mrs. Benedict began discussing possibilities and eggs Benedict was the result.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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http://www.epicurious.com/tools/fooddictionary/entry/?id=2401
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