What do we call the food item consisting of toast, ham, poached eggs, and hollandaise sauce?

This classic American breakfast dish is built on a foundation (Review) of a toasted English muffin half, topped with Canadian bacon or ham, a perfectly poached egg, and a rich and creamy hollandaise sauce. While the core components are consistent, the base is sometimes a simple piece of toast. The combination of the savory ham, the delicate poached egg with its runny yolk, and the tangy, buttery hollandaise creates a beloved brunch staple.

The exact origin of this dish is a subject of debate, with several stories vying for credit, all originating in New York City. One popular account traces it back to Delmonico's Restaurant in the 1860s, where a regular patron named Mrs. LeGrand Benedict requested a new lunch item, leading the chef to create the now-famous dish. Another widely cited story involves a Wall Street stockbroker named Lemuel Benedict who, in 1894 at the Waldorf Hotel, ordered a custom hangover cure of buttered toast, poached eggs, crisp bacon, and a "hooker of hollandaise". The maître d'hôtel was so impressed that he added it to the menu, substituting ham for bacon and an English muffin for the toast.

Over the years, many variations of this classic have emerged, showcasing its versatility. A well-known alternative is Eggs Florentine, which replaces the ham with spinach. Another popular version is Eggs Royale, which features smoked salmon instead of Canadian bacon. These variations, along with others that might include crab cakes or even pulled pork, demonstrate the enduring appeal and adaptability of the original concept.