Eggs Benedict is the quintessential brunch food. Of course, like most recipes, it offers many opportunities for adaptation and substitutions, and we’re sharing 10 of our absolute faves.
For those who are unfamiliar, eggs Benedict consists of toasted English muffins topped with a slice of Canadian bacon and a perfectly poached egg. Then, the whole shebang is covered in a decadent, buttery hollandaise sauce.
Yes, this particular dish is a bit complicated to make. It can be intimidating to poach your own eggs and whip up a perfectly creamy hollandaise. However, savoring homemade eggs Benedict on a Sunday morning without leaving the house? So, worth it!
Table of Contents
We’re starting off the list with the classic recipe that combines an English muffin, Canadian bacon, a poached egg, and Hollandaise sauce. This site contains lots of helpful tips, images, and a full video to help you cook each component. There is a lot of wiggle room here, so feel free to substitute your protein or bread for something else you have on hand.
The author also links to an entire article on how to poach your egg perfectly using the traditional whirlpool method or an easier way. It’s the perfect place to start and get your cooking skills down before trying some of the variations below.
If you’re a fan of Mexican food, this eggs Benedict recipe will be a hit for breakfast, lunch, or dinner. It uses spicy chorizo, avocado, and jalapeños to pack in those bold flavors and tops everything with a Chipotle Hollandaise sauce.
This recipe also substitutes butternut squash for the English muffin, which isn’t very Mexican but adds some nice sweetness to the spicy dish. Carbs taste good with anything, so you can add the muffin back in if you’d like or use telera bread if you want to stay on theme.
This recipe is more than just substituting smoked salmon for Canadian bacon. With the addition of salmon, red onion, and capers, this version of eggs Benedict turns into something reminiscent of a New York-style bagel. Cream cheese pushes the similarities even more and adds a tangy pop of creaminess that is welcome in the rich dish.
This article also includes some tips for prepping ahead of time that make this recipe easy to whip up for a large group of people without spending hours in the kitchen. There are also a couple of tweaks you can make to ensure the recipe is Whole30- and Paleo-approved.
With St. Patrick’s Day coming up, this Irish-themed recipe is a hearty way to kick things off. It’s also easiest to make with leftover corned beef, so next-day brunch is on, too. If you’re starting fresh, though, the brisket can be cooked in your slow cooker the night before. A cabbage and potato hash adds even more Irish flavor.
This recipe calls for the bread bottom to be Irish soda bread, which is a great way to pull the entire dish together. Irish soda bread is easy to make and worth the extra 15 minutes of prep time. Raw tomatoes and fresh spinach add a bright pop to the dish at the end.
Crab (and any seafood, really) pairs amazingly well with poached eggs and Hollandaise sauce. This recipe would be great for a Mother’s Day brunch, special occasion, or any time. Lump crab meat is mixed with lemon, spices, and Greek yogurt to make a fresh and tangy salad.
Peppery arugula is then drizzled with olive oil to add a bite that cuts well through the richness of the egg yolk and sauce. Make sure to go through your crab and remove any tiny bits of shell, which are no fun to bite into. You can use imitation crab for a more budget-friendly version, but you’ll get the best flavor with the real stuff.
Anything can be a brunch recipe if you add a poached egg. This eggs Benedict burger elevates the dish by adding smoked gouda and bacon for a sinfully rich recipe.
Technically, this is an open-faced burger recipe, which looks better in pictures but isn’t practical to eat. Have another bun on hand to top it off when you’re done snapping your creation and ready to eat. Feel free to top with your favorite burger additions like tomatoes, lettuce, and whatever else sounds good.
New Orleans is known for spicy, flavorful food, and this recipe encapsulates the region perfectly. Soft cheddar beer biscuits are topped with andouille sausage underneath the poached egg. The Hollandaise sauce kicked up with paprika and cayenne pepper for a spicy flavor that complements the butteriness well. (And, did we mention cheddar beer biscuits?)
This recipe also links to a video that shares how to make the perfect Hollandaise sauce every time with an immersion blender—no whisking required. There are also some tips on poaching your egg to perfection with a splash of vinegar added to the boiling water.
It seems like everyone is adding Korean twists to recipes lately, and we’re here for it. Classic ingredients like Gochujang and kimchi pair remarkably well with poached eggs. The Hollandaise sauce is made by adding sriracha, kimchi, and sesame oil to the original recipe and makes a punchy and mouthwatering creation.
Beef bulgogi is used as the protein in this recipe and makes for a hearty and filling dish. Serve with fresh kimchi and extra sriracha if you like things spicy.
Veganizing a dish made with a lot of butter and eggs is tricky, but it can be done! The eggs are easy to substitute with seasoned and pan-fried tofu that tastes so good you won’t mind the missing runny yoke.
The Hollandaise sauce is a little more complicated and combines cashews, soy milk, lemon juice, mustard, and a lot of spice. Any plant-based milk can be used, but soy milk adds that extra depth of creaminess and flavor you’re looking for in Hollandaise.
To assemble, toast an English muffin with vegan butter and add a few slices of vegan ham or turkey. Tomatoes, spinach, arugula, and other toppings can be piled on to your liking. Then add the tofu and drown the entire thing in the sauce. Vegans and non-vegans alike will enjoy this dish.
Is this recipe a BLT made better with a poached egg and Hollandaise sauce, or eggs Benedict made better with bacon and tomato? Whatever the case, all the flavors complement each other very well. The final dish is fantastic.
This recipe subs lettuce for arugula (notice a theme here?), but you can use regular lettuce if you prefer. Avoid iceberg or romaine because it can be too watery and take away from the rich flavors—butter lettuce would be your best bet. This recipe would be a welcoming breakfast but works great for any meal of the day.