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Jun 7, 2008 07:57 PM

Variations of Eggs Benedict

I love eggs benedict at restaurants and find myself always ordering it when we go to breakfast. Problem is, I know there are a variety of ways to change it up a bit. I've had it with avocado slices and a cumin flavored hollandaise sauce, but don't know if anyone would have any other suggestions of what to do if I made it at home to change things, like for an Easter morning or Christmas morning or similar. Thank you if you can help.

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  1. sam & omie's on the outer banks replaces the canadian bacon with lump crab meat. not too shabby!

    1 Reply
    1. re: beelzebozo

      I substitute lox for the Canadian bacon sometimes.

    2. My husband loves eggs benedict and spanish flavors. So I'll make a hash out of potatoes, onions, garlic, red bell peppers and chorizo. Poached egg on top and then make hollandaise with smoked paprika as an accent in it. One of his favorite special occasion breakfasts.

      2 Replies
      1. re: ziggylu

        I've had 'em at a place in Key West where they substituted poached oysters for the canadian bacon- yummy!

        1. re: ziggylu

          One of the best I've had was in Austin. Mexican "Cornbreadish" muffin, outstanding hickory-smoked bacon and a chipotle-based hollandaise.

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            1. It's a blank canvas. We had easily a dozen versions at the restaurant where I used to work - oysters and bacon, pancetta and asparagus; spinach and feta; tomato and basil; montreal smoked meat; chili and cheese; turkey, gravy, cranberry sauce, and stuffing for occasions; black truffle with I forget version had chipotle mixed into the hollandaise. People could get it made with rye or other bread if they wanted. Construction was always starch (with butter) at the bottom, then extras, egg, hollandaise.

              1 Reply
              1. re: pepper_mil

                was the place you worked called the Pepper Mill? curious because we've always loved that place but only for breakfast.