Which Came First: The Chicken? Or the Eggs Benedict?

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According to The Kitchen Project, there seems to be some discrepancy in the which-came-first department of eggs Benedict recipe origins. While it appears to have had its inception up north, we're partial to the southern version -- Georgia Eggs Benedict -- poached up by Chicken and the Egg. Southern farmstead fare, such as this or fried green tomato eggs Benedict, is an integral part of each day at the Marietta eatery. Seeing that June 4 is National Eggs Benedict Day, you might be up for trying your hand at making this dish over the weekend. Chicken and the Egg Chef and Owner Marc Taft gave us the thumbs up on sharing his recipe, so don't think we're being Benedict Arnolds. For trivia's sake, the Revolutionary War traitor was neither initiator nor namesake of the traditional or Georgia versions.
Sit down to weekend brunch at Chicken and the Egg on Saturdays from 11 a.m. - 3 p.m. and Sunday from 9:30 a.m. - 3 p.m. Additionally, the restaurant serves weekday lunch and dinner nightly.
Chicken and the Egg's Georgia Eggs Benedict 2 Biscuits (Make your own or use your favorite store-bought brand)4 Slices of country ham (may also use Canadian bacon or bacon strips)4 Eggs1 Container of pimento cheese (of course you can make your own)Heavy creamChives or green onions for garnish

1. In a saucepan on the side burner of your grill or on your cook top, slowly melt pimento cheese over medium-low heat. When it starts melting, slowly add a little heavy cream while stirring constantly until the mixture is smooth. Keep this mixture over low heat until ready to use.
2. Spray a muffin tin with cooking spray. Break each egg into one of the muffin slots and set on the grill over medium-high heat.
3. While the eggs are cooking, place your country ham on the grill to heat.
4. Cut biscuits in half. On each half, place one of the slices of country ham.
5. Place one of the cooked eggs on top of each slice of country ham and spoon pimento cheese mixture over the top.
6. Place trimmed chive or green onion on top for a garnish.