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Eggs Benedict Recipes
Eggs Benedict is a dish we see on every brunch menu in the US. There are several stories of its invention-- it may have come from New York’s famous Waldorf Hotel or Delmonico’s Restaurant at the turn of the 20th Century. Another account says it was created by Commodore Benedict. Regardless, it’s two poached eggs atop an English muffin with ham and Hollandaise. We've handpicked our favorite Eggs Benedict recipes from the nearly two hundred available on FoodPair.
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Eggs Benedict
To learn the basics of a classic Eggs Benedict, we turn to Martha Stewart. She explains how best to poach eggs, make Hollandaise and serve it all up with roasted potatoes.
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Eggs Benedict on Savory Waffles
This recipe made us say, Wow (and we see a lot of recipes)! Instead of English muffins, you create "waffles" out of mashed potatoes and Gruyere cheese. Seriously, you gotta try this!
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Spicy Ham-and-Eggs Benedict With Chive Biscuits
For people who like breakfast with a little kick, try this spicy Eggs Benedict with ham on savory chive biscuits.
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Eggs Benedict Salad
For a unique twist, here’s Eggs Benedict in salad form. This light, but delicious variation is perfect for people eating a low-carb diet.
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Southwest Eggs Benedict
For breakfast with a spicy Southwestern flare, try this Benedict with salsa and poached eggs atop freshly fried tortilla chips.
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Eggs Benedict Florentine with Creamy Butter Sauce
By adding Spinach you get Eggs Florentine, a nice variation on classic Eggs Benedict. This version uses a creamy butter sauce, which is easier to make than Hollandaise.
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Eggs Benedict with Salmon
This dish, also called Eggs Hemingway, is a variation of Eggs Benedict that’s popular down under in Australia and New Zealand. Salmon adds a light, flaky element to the dish.
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Crab Eggs Benedict
If you like crab, you’ll love this Eggs Benedict variation with Dungeness Crab and a squeeze of lemon juice for a bright flavor. It can even be served for dinner with a green salad.
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Eggs Benedict Light
For those of you who want Eggs Benedict without all the calories, this light version uses Greek yogurt for the sauce and whole wheat English muffins for extra whole grains.
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Eggs Sardou
This Benedict variation was created at the world-renowned Antoine’s Restaurant in New Orleans. Poached eggs sit atop creamed spinach and artichoke hearts. Emeril teaches you how to make this dish for a great family breakfast.