Delmonico's Theory

In the 1860s, Delmonico’s Steakhouse was frequented by Mr. and Mrs. LeGrand Benedict, who eventually became bored of the menu and requested something novel.

The chef, Charles Ranhofer, crafted eggs Benedict on request, as documented in his 1894 cookbook “The Epicurean.” However, the dish was referred to as “Eggs à la Benedick.”

Waldorf’s Theory

The Waldorf-Astoria Hotel credits the invention of eggs Benedict to Lemuel Benedict, a stockbroker famous for his extravagant lifestyle and drinking habits.

Lemuel is thought to have created the dish as a hangover cure where he ordered poached eggs, bacon, toast, and hollandaise sauce, and proceeded to pile the ingredients.

Theory #3

A 1967 New York Times article by Craig Claiborne suggested that Elias Cornelius Benedict, known as Commodore, invented the dish in his own kitchen, but it lacks evidence.