Lemuel Benedict, a Wall Street stock broker, claimed that he had wandered into the famed Waldorf Hotel in New York City in 1894. Hoping to find a cure for his thundering hangover, he ordered buttered toast, poached eggs, crisp bacon, and a side of hollandaise sauce. 

The resulting dish so impressed Oscar Tschirky, the famed maître d'hôtel, that he urged that it be put on both the breakfast and luncheon menus but suggestedthat ham be substituted for the bacon and a toasted English muffin for the toast.

Today there are endless egg benedict variations including Eggs Florentine, Eggs Hussarde, Eggs Cochon and Eggs Mornay to name but a few. However, one of the most popular adaptions (and a sure hangover cure) is Oysters Benedict. 

Oysters Benedict


  • 2 Taylor Oysters, Shucked or Jarred, per each muffin half served
  • Ham, thinly sliced
  • English Muffin, Sliced and toasted
  • Hollandaise Sauce
  • Parsley, Fresh minced


  1. Drain the oysters and set aside.
  2. Melt a little butter in a large skillet over medium heat.
  3. Lightly saute the ham.
  4. Remove ham from pan and keep warm.
  5. Sauté the oysters in butter until the edges begin to curl.
  6. Place a slice of warmed ham on each English muffin slice.
  7. Top with 2 Taylor Oysters.
  8. Top with Hollandaise sauce.
  9. Garnish with fresh minced parsley and serve immediately.