Thursday, April 21, 2005

Food Historian Honors New Pope With ‘Eggs Benedict XVI’

YANKTON, S.D. (Wireless Flash - FlashNews) – Chew on this: The new pope is already making an impact with one South Dakota-based food historian.

Mary Gunderson has just created a new dish to honor Pope Benedict XVI’s German background that she calls – what else? – “Eggs Benedict XVI.”

The sinfully delicious dish is similar to traditional eggs benedict but replaces the English muffin with a thick slice of German rye bread and substitutes a “weisswurst” sausage or some “sauerbrauten” – a form of marinated roast beef for the ham or Canadian bacon.

But while the new pope’s name is derived from St. Benedict, Gunderson says eggs benedict has no relation to him or the Catholic church.

She says some historians say the dish was created by Delmonico’s restaurant in New York in the 1860s while others say it was invented by the Waldorf restaurant in 1894.

However, all epicurean experts agree it was named after a loyal customer whose last name was “Benedict.”

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