Eggs Benedict. A classic breakfast, an oozing plate of everything one could dream of, and what I shared this morning with my fabulous friend in a little corner store.

Thank you, Nelson, for your corner window and your diner chairs.

So, as my fork unapologetically helped me on my pleasurable venture of eating today, I became curious about where Eggs Benedict came from. And I found three things.

In the mid to late 1800s, three different people claim to be the first creators and consumers of this fabulous dish.

The first was in 1860, a regular at the first public dining room in the United States, Delmonico's Restaurant, found the lunch options boring. So, Mrs. LeGrand Benedict talked to the chef and, voila, he created this dish for her.

Then, in 1894, a hungover broker on Wall Street needed something to refresh and sustain him for the day. Lemuel Benedict ordered some buttered toast and crispy bacon with two poached eggs and a hooker of hollandaise sauce. The chef was so impressed, he implemented the meal into his breakfast and lunch menu at The Waldorf Hotel in New York, substituting bacon for ham and toast for english muffins.

The third inventor, Fannie Merritt Farmer of 1896, revised the "Boston Cooking-School Cook Book" and added in a recipe she liked to call "Eggs la Benedict."

Who was it first? Who has it on record?

Maybe we will never know, but it's fun to think about all three of them licking the hollandaise sauce off their finger tips, just as me and my dearest friend laugh over the final sips of diner coffee and celebrate the beginning of fall.

Never partaken in a guiltily fabulous plate Eggs Benedict before? I highly recommend it to you, right now. Become a name in the story of a breakfast inspired by boredom and booze. Life's too short not to start each day with an egg-cellent meal.

Cheers to many more years of hollandaise and happiness to come!