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Updated on March 3, 2023
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A classic brunch dish, eggs Benedict traditionally consists of split English muffins topped with Canadian bacon, perfectly poached eggs, and some rich, tangy hollandaise sauce. But there are so many ways to play with this dish. Here, we have a few variations of this popular egg dish, from a Smoked Salmon Eggs Benedict with Caper Butter Hollandaise to Eggs Benedict with Bacon and Arugula. But the key to this dish is the perfect poached egg, with a creamy inside that doesn’t fall apart. For those brave enough to cook up this brunch favorite for a crowd, we’ve perfected how to poach eggs a dozen at a time, so you can show off to your friends. Below, some of our favorite eggs Benedict recipes that are sure to impress.
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Smoked Salmon Eggs Benedict with Caper Butter Hollandaise
Eggs Benedict is a brunch treat on its own, but we added a hollandaise sauce made with caper-infused butter, smoked salmon, and brown butter-fried capers to make it even more decadent. When making the sauce, make sure the butter is warm, and drizzle it in slowly — if you go too fast, the sauce could separate or the egg yolks could curdle.
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02of 09
Eggs Benedict
This classic, tried-and-true version of eggs Benedict is just like you find at your favorite restaurant spots, except you can enjoy it while still wearing your pajamas. This luxurious dish is worth the effort of making the hollandaise sauce that puts it over the top. Once your hollandaise is made, just hold it warm while you pull the other elements together — toasting the English muffins, poaching the eggs, and searing the sliced Canadian bacon.
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03of 09
Potatoes Benedict with Make-Ahead Poached Eggs
Believe it or not, you can poach eggs in advance by shocking the eggs — plunging the just-cooked eggs into ice water to stop the cooking — and then storing them in the ice bath until you’re ready to serve them. One minute in simmering water is all it takes to reheat them.
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04of 09
Eggs Benedict with Bacon and Arugula
Chef Tara Lazar from Cheeky’s in Palm Springs swaps in applewood-smoked bacon for the usual Canadian bacon, to add extra crunch and flavor. At her restaurant, which is devoted to breakfast and lunch, she serves the eggs on homemade cheddar-chive scones; the English muffins called for here are a tasty time-saver.
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05of 09
Reuben Benedict
This spin on eggs Benedict from chef Josh Habiger has all the beloved elements of a Reuben sandwich. Besides corned beef, sauerkraut, and rye toast, Habiger makes a Thousand Island–style hollandaise sauce to coat the eggs.
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Eggs Benedict Toast
The secret to this super-simple eggs Benedict from Susan Spungen? Cornstarch. It stabilizes the emulsion in the hollandaise, helping to prevent the sauce from breaking while it cooks over direct heat. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.
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Steak and Eggs Benedict with Red Wine Hollandaise
Classic hollandaise sauce is prepared with butter, egg yolks, and lemon juice. Here, Neal Fraser adds a red wine–and–port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.
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Eggs Benedict Salad
Instead of starting his day with traditional eggs Benedict, Food & Wine's Justin Chapple will sometimes opt for adding poached eggs to a salad. To mimic hollandaise, he makes a richly flavored yogurt dressing, and he tosses that with greens, torn ham, and crunchy English muffin croutons.
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09of 09
Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
This delectable brunch recipe from chef Brooke Williamson of Playa Provisions features Turmeric-Poached Eggs paired with Chive Biscuits and a rich Lobster Gravy. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color.
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