Cooking with Shannon | Mediterranean Benny

October 31, 2011

In 1894 Lumuel Benedict, a Wall Street stock broker looking to cure his morning hangover, wandered into the Waldorf Hotel and ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise.” Thanks to this man’s hangover, we get to enjoy what’s known today as Eggs Benedict.

For this week’s recipe, Shannon takes us inside her kitchen to see how Chef Ryan Gauthier puts a twist on Lumuel’s original dish. Whether you wake up feeling like Lumuel did that morning in 1894, or you just feel like something different for Sunday Brunch, the Mediterranean Benedict is sure to satisfy.

See how you can make it in your own kitchen. Enjoy!