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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 some Hollandaise sauce.
- The following story appeared in the December 19,1942 issue of theweekly New Yorker Magazine "Talk of the Town" column and is based on an interview with Lemuel Benedict the year before he died: In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered �some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce� at the Waldorf Hotel in New York. The Waldorf�s legendary chef, Oscar Tschirky, was so impressed that he put the dish on his breakfast and luncheon menus after substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread.