“Today I served a beautiful starter of fresh mixed berries – strawberries, raspberries and blueberries garnished with whipped cream and mint. On the side was a small piece of our homemade cranberry cream cheese pound cake. The main course was Eggs Benedict, and on the side a Roma tomato baked with seasoned bread crumbs and shaved Asiago cheese, along with fresh roasted asparagus. I garnished this with fresh sliced orange and strawberry … don’t forget your garnish should be tasty, too – it isn’t just for looks!”
~ Innkeeper Caroline
Where did the name Eggs Benedict come from? Here is one version, from Wikipedia:
Mabel C. Butler of Vineyard Haven, Massachusetts in a November 1967 letter printed in The New York Times Magazine responded to Montgomery’s claim by correcting that the “true story, well known to the relations of Mrs. Le Grand Benedict”: Mr. and Mrs. Benedict, when they lived in New York around the turn of the century, dined every Saturday at Delmonico’s. One day Mrs. Benedict said to the maitre d’hotel, “Haven’t you anything new or different to suggest?” On his reply that he would like to hear something from her, she suggested poached eggs on toasted English muffins with a thin slice of ham, hollandaise sauce and a truffle on top.