In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered "some buttered toast, crisp bacon, two poached eggs, and a hooker (pitcher) of hollandaise sauce" at the Waldorf Hotel in New York. 

After substituting Canadian bacon for regular bacon and English muffins for toast, Eggs Benedict became a favorite on the Waldorf's breakfast and lunch menu. 

The Eggs Benedict at Mustard Seed Café, N. Main St., Bluffton, features homemade English muffins and hollandaise sauce and is available weekends after 10 a.m.