Eggs Benedict is a brunch classic, but it’s also a springboard for all kinds of riffs: swap out the Canadian bacon for other meats (or vegetarian alternatives), change the bread, trade the poached eggs for fried ones. Or totally deconstruct and re-imagine it. They’re all delicious.
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RecipeClassic Eggs Benedict
The key to this brunch classic is delicious simplicity: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic hollandaise sauce. -
RecipeGarlic & Herb Fried Eggs on Toasts with Prosciutto Crisps
This Italian-influenced version is punched up with garlic and oregano, and swaps in crisp prosciutto for the Canadian bacon and parmesan shavings for the hollandaise. -
Moveable FeastEtta’s Dungeness Crab Eggs Benedict with Lemon Dill Hollandaise
This Benedict from Seattle chef Tom Douglas highlights the flavor of fresh Dungeness crabmeat with a lemon-and-dill-infused hollandaise sauce. -
RecipeBenedict Rancheros
In this Mexican variation of eggs Benedict, black beans and salsa adorn the poached eggs, while a corn muffin replaces the traditional English muffin. It serves one but can easily be doubled. -
RecipePoached Eggs on Brioche Toast with Garlicky Mushrooms
This decadent version of eggs on toast pairs rich brioche with poached eggs, earthy mushrooms, fresh spinach, and garlic oil. The runny egg yolks merge with the oil to become a delicious sauce that dresses the dish.
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RecipeFried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise
This riff is turbocharged with flavor: the hollandaise is spiked with red pepper, saffron, and orange zest, while the sautéed Swiss chard under the eggs is flecked with spicy Peppadew peppers. -
RecipePoached Eggs with Creamy Brussels Sprouts and Bacon
Brussels sprouts and eggs may seem like a surprising combination, but in this classy version of poached eggs on toast they make a perfect pair.
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RecipeDeep-Fried Bacon and Eggs with Lemon-Egg Vinaigrette
In this creative twist on eggs Benedict, the eggs and bacon are poached together in plastic sacks (similar to the sous vide method of cooking), then rolled in English muffin crumbsand deep-fried. The vinaigrette is a spin on hollandaise, but it’s not emulsified into a smooth sauce.
