If it were not for a banker with a hangover, we would not have Eggs Benedict. Or so one of the creation stories goes. One morning in 1894 Lemuel Benedict walked in to the Waldorf Hotel, New York, feeling a bit rough. He asked the Maître D’, Oscar Tschirky, for hot buttered toast, bacon, two poached eggs and — crucially — a ‘pitcher’ of hollandaise sauce.