Daily Chat Thread for April 16th

[LuvNStuff]

National Eggs Benedict Day is a day to enjoy a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.

So, where did eggs Benedict come from? According to Wikipedia.com:

"There are differing accounts as to the origin of eggs Benedict.

In an interview in the "Talk of the Town" column of The New Yorker in 1942, the year before his death,[1] Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon and a ****** of hollandaise." Oscar Tschirky, the famed maître d'hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast.[2]
Craig Claiborne, in September 1967, wrote a column in The New York Times Magazine about a letter he had received from Edward P. Montgomery, an American then residing in France. In it, Montgomery related that the dish was created by Commodore E.C. Benedict, a banker and yachtsman, who died in 1920 at the age of 86. Montgomery also included a recipe for eggs Benedict, stating that the recipe had been given to him by his mother, who had received it from her brother, who was a friend of the Commodore.[3]
Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery's claim by correcting that the "true story, well known to the relations of Mrs. Le Grand Benedict", of whom she was one, was:
“Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at Delmonico's. One day Mrs. Benedict said to the maitre d' hotel, "Haven't you anything new or different to suggest?" On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.[4]”
However, the most likely origin of the dish is suggested in Elizabeth David's French Provincial Cooking, where she describes a traditional French dish named œufs bénédictine, consisting of brandade (a puree of refreshed salt cod and potatoes), spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise. Still, it is not clear how this dish would have migrated to America, where it became popular.[5] The combination of cod and eggs suggests it was a Lenten or meatless dish, and the use of salt cod suggests it could be as old as the Renaissance, when salt cod became more plentiful."

Have an eggy day!

[LuvNStuff]

Yay! First post!!! Hello everyone! What's up?