Eggs Benedict is a popular dish for breakfast comprising a crunchy bap, bacon, poached eggs and a Hollandaise sauce. We know that the recipe appeared in the USA at the end of the 19th century, but there are two New York restaurants that lay claim to having been the first to cook it. According to one of them, a broker, Lemuel Benedict, came into the restaurant and dictated the recipe to the chef, and it went on to be included in the menu. According to another eatery, the dish was invented by its head chef for a married couple who were regulars at the restaurant, Mr and Mrs Benedict. Today, Eggs Benedict is regarded as a classic of international cuisine and in every country chefs try to give it their own gastronomic slant – some add avocado, some add asparagus, and some add spinach. Igor Vukolov shares his subtle tips and auteurist vision of the dish in The Geography of Taste.