• Jason Pennellier


In 1894, Lemuel Benedict, a Wall Street broker, entered the Waldorf Hotel for breakfast. Because of the hangover of the previous night’s drinking, he ordered a mixture made out of a variety of items. It consisted of poached eggs, buttered toast, and bacon, with a side of hollandaise sauce. The manager of the restaurant tasted the creation and liked it a lot. Thus, he added it to the menu and named it in honour of Benedict.

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