eggs Benedict

• eggs benedict

Disputed. Likely from the given name or family name Benedict,^[1] with several individuals suggested as a possible eponym.^[2] A less common surmise suggests borrowing from French oefs bénédictine (“Benedictine (nuns’) eggs”).^[3] Attested since 1898.

eggs Benedict sg or pl (countable and uncountable, normally plural, singular egg Benedict)

1. (originally US) A dish consisting of slices of English muffins with poached eggs, ham or bacon and hollandaise sauce.
   • 1997 March 23, Joseph Siano, “Since 1811, a Cozy Vermont Inn”, in The New York Times‎^[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 1 June 2009:

     Actually, if we each had taken up the 1811's offer of two eggs Benedict apiece the next morning, we might not have needed any lunch.

   • 2008, Stuart Vyse, Going Broke‎^[2], page 73:

     But the problem is that at the beginning, eggs Benedict had a much higher value than cornflakes, and now she has arrived at a point where eggs Benedict is no longer a special meal—in fact, it is approximately equal to cornflakes.

   • 2012, Jennifer Reese, Make the Bread, Buy the Butter‎^[3], page 55:

     Eggs Benedict are fairly easy to make at home, and if you’ve read Anthony Bourdain’s Kitchen Confidential, home is the only place you’ll want to eat them.

• → French: œufs bénédictine, œufs à la bénédictine
  • French: béné