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Vicki Hayman, University of Wyoming Extension Nutrition Educator, explains how to put together an English muffin, poached egg, Canadian bacon, and a homemade hollandaise sauce named after Lemuel Benedict, a Wall Street banker who, in 1894, ordered a hangover remedy at the Waldorf Hotel in New York. He requested buttered toast, poached eggs, crisp bacon, and hollandaise sauce.

The hotel’s maître d’hôtel, Oscar Tschirky, was impressed and adapted the dish for the menu, swapping bacon for ham and toast for an English muffin, naming it Eggs Benedict in his honor. Another claim links it to Commodore E.C. Benedict, but the Lemuel story is more widely accepted. The dish’s luxurious combination of poached eggs, ham, English muffin, and hollandaise sauce cemented its fame as a breakfast classic.