Prepared in the original “morning hangover cure” style as reported in The New Yorker in 1942. Buttered sourdough toast topped with crisp bacon and poached eggs, served with a “hooker” of Hollandaise sauce.

Apparently, 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 hooker 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 for the bacon and a toasted English muffin for the toast.