Lemuel Benedict did. With a good brunch.

In 1894 New York, Lemuel, worked as a stockbroker on Wallstreet, ordered “buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise” at the Waldorf after a long night. The Maitre’ D named it after Lemuel after discovering how well it worked.

Since then, this American classic food has now evolved around the world. Especially in a little waterfront view café in East Perth located in the land down under.

At Toast, we have a whole section dedicated to curing the ailments of a night well spent.

SO……WHAT’S IN A NAME?

The BENEDICT

Need I say more. Thank you. Lemuel Benedict.

The FLORENTINE with Spinach

Originating from the Italian city, Florence. A la Florentine is often as a dish served with spinach. We throw in a splash of fresh squeezed lemon juice and a little butter.

The KEVIN with Bacon

As a tribute to the iconic actor Kevin Bacon. With a last name like Bacon, how can you not.

Fun fact: It is said that everyone in Hollywood is only separated by 6 degrees of separation to Kevin Bacon.

The NORWEGIAN with Salmon

Norway has the first and biggest producers of Salmon. It produces half of the world’s salmon. And its rivers have the most abundant and diverse species of wild salmon.