25+ Delectable Breakfast Benedict Recipes for Every Taste

Eggs Benedict is the epitome of brunch luxury—an indulgent breakfast that combines perfectly poached eggs, rich hollandaise sauce, and a variety of flavorful toppings.

While the classic version is a beloved favorite, there’s so much more to explore when it comes to making Eggs Benedict your own.

From smoked salmon and spinach to chorizo and sweet potatoes, the possibilities are endless.

Whether you’re preparing a lavish weekend breakfast, celebrating a special occasion, or simply treating yourself, these 25+ Breakfast Benedict recipes are sure to inspire and satisfy.

Get ready to elevate your morning routine with these delightful and creative twists on the traditional Eggs Benedict!

25+ Delectable Breakfast Benedict Recipes for Every Taste

Breakfast Benedict is not just a meal; it’s an experience. With these 25+ creative recipes, you can take your breakfast game to the next level and enjoy a range of flavors and ingredients.

From light and fresh to hearty and indulgent, each version of Eggs Benedict brings something new to the table.

Whether you prefer a classic take or are in the mood for something with a bold twist, you’re sure to find a recipe that fits your taste.

So why not add a little luxury to your mornings with one of these mouthwatering Breakfast Benedict options?

Classic Eggs Benedict with Hollandaise Sauce

Eggs Benedict is a breakfast classic that never goes out of style. This version features a perfectly poached egg resting on a toasted English muffin, topped with Canadian bacon, and smothered in a rich, buttery hollandaise sauce. It’s the perfect dish for a special breakfast or brunch when you want to impress your guests with a combination of savory flavors and luxurious texture.

• Ingredients:
  • 2 English muffins, split
  • 4 large eggs
  • 4 slices of Canadian bacon
  • 2 tablespoons white vinegar
  • 1 tablespoon butter
  • Salt and pepper, to taste
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Begin by making the hollandaise sauce. In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Whisk constantly until the mixture thickens, about 3-4 minutes.
  2. Slowly drizzle in the melted butter while whisking vigorously to emulsify. Add the Dijon mustard, salt, and white pepper. Once thick and smooth, remove from heat and set aside.
  3. In a skillet, cook the Canadian bacon slices over medium heat until browned on both sides, about 2 minutes per side. Set aside.
  4. Fill a large saucepan with water and add the vinegar. Bring to a gentle simmer. Crack the eggs into individual small bowls and carefully lower them into the water. Poach for about 3-4 minutes until the whites are set, and the yolks are still runny. Use a slotted spoon to remove the eggs.
  5. Toast the English muffins and place them on plates. Top each half with a slice of Canadian bacon and a poached egg.
  6. Spoon a generous amount of hollandaise sauce over each egg, season with salt and pepper, and serve immediately.

This classic Eggs Benedict recipe brings together all the essential components for a decadent and flavorful breakfast. The combination of poached eggs, Canadian bacon, and hollandaise sauce is always a winning choice, providing a perfect balance of creamy, savory, and slightly tangy flavors. Whether you’re preparing it for a special occasion or simply indulging in a luxurious morning treat, this recipe is sure to be a hit.

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict is a sophisticated twist on the classic version. Instead of Canadian bacon, this recipe uses silky smoked salmon, which pairs beautifully with the richness of the hollandaise sauce. The salmon provides a subtle smokiness that elevates the dish to something truly special, perfect for a brunch with friends or a festive celebration.

• Ingredients:
  • 2 English muffins, split
  • 4 large eggs
  • 4 ounces smoked salmon, sliced thin
  • Fresh dill, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. To make the hollandaise sauce, whisk together egg yolks and lemon juice in a heatproof bowl. Place over a simmering pot of water (double boiler method) and whisk constantly until the mixture thickens, about 4 minutes.
  2. Slowly pour in the melted butter while whisking until the sauce becomes smooth and creamy. Add the Dijon mustard, salt, and pepper, then set aside.
  3. Poach the eggs by bringing a saucepan of water and vinegar to a gentle simmer. Crack eggs into small bowls and gently lower them into the simmering water. Poach for 3-4 minutes until the whites are firm, and the yolks are runny.
  4. While the eggs are poaching, toast the English muffins until golden brown.
  5. On each muffin half, layer a slice of smoked salmon. Top with a poached egg and a spoonful of hollandaise sauce.
  6. Garnish with fresh dill and serve immediately.

This Smoked Salmon Eggs Benedict offers an elegant and flavorful take on the traditional breakfast. The combination of smoky salmon, creamy hollandaise, and perfectly poached eggs creates a luxurious experience in every bite. Whether you’re serving it to impress at a brunch gathering or simply indulging in a special morning meal, this variation will definitely elevate your breakfast game.

Veggie-Packed Eggs Benedict (Vegetarian)

For those seeking a vegetarian alternative to the classic Eggs Benedict, this veggie-packed version is an excellent choice. Featuring sautéed spinach, roasted tomatoes, and avocado, this version is just as satisfying without the meat. The rich hollandaise sauce ties everything together, creating a wholesome and delicious breakfast that’s both filling and nutritious.

• Ingredients:
  • 2 English muffins, split
  • 4 large eggs
  • 1 cup fresh spinach, sautéed
  • 1 medium avocado, sliced
  • 4 small Roma tomatoes, roasted
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Start by making the hollandaise sauce. Whisk egg yolks and lemon juice in a heatproof bowl and place over simmering water. Whisk continuously until the mixture thickens and becomes pale.
  2. Slowly add melted butter while whisking until the sauce is thick and creamy. Stir in Dijon mustard, salt, and pepper, then set aside.
  3. Poach the eggs in a saucepan of water with vinegar. Gently lower the eggs into the water and poach for 3-4 minutes until the whites are set but yolks remain runny.
  4. While the eggs poach, toast the English muffins and roast the tomatoes. To roast, cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and roast at 375°F for 10-12 minutes until tender.
  5. Assemble the dish by placing a layer of sautéed spinach on each muffin half, followed by a slice of avocado and a roasted tomato. Top with a poached egg and drizzle with hollandaise sauce.
  6. Serve immediately and enjoy the fresh, wholesome flavors.

This Veggie-Packed Eggs Benedict is a delightful and nutritious twist on the traditional recipe. The fresh spinach, creamy avocado, and sweet roasted tomatoes provide a hearty, vegetarian alternative that’s just as satisfying as the original. The hollandaise sauce adds the perfect richness, making it an indulgent yet healthy option for breakfast or brunch. Whether you follow a vegetarian diet or simply want a lighter version of this classic dish, this recipe is sure to please.

Crab Cake Eggs Benedict

For a truly indulgent breakfast, this Crab Cake Eggs Benedict takes the classic dish to a whole new level. Instead of Canadian bacon or smoked salmon, this recipe features golden, crispy crab cakes topped with a perfectly poached egg and rich hollandaise sauce. The combination of sweet, tender crab with the creamy hollandaise makes this a luxurious breakfast that’s perfect for a special brunch or a celebratory morning.

• Ingredients:
  • 2 English muffins, split
  • 4 large eggs
  • 2 homemade or store-bought crab cakes
  • 2 tablespoons olive oil (for frying crab cakes)
  • Fresh parsley, chopped, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. To prepare the hollandaise sauce, whisk together egg yolks and lemon juice in a heatproof bowl. Place the bowl over a simmering pot of water (double boiler method) and whisk until the mixture thickens, about 3-4 minutes.
  2. Gradually add the melted butter while whisking to emulsify. Stir in the Dijon mustard, salt, and pepper. Remove from heat and set aside.
  3. In a skillet, heat olive oil over medium heat and cook the crab cakes until golden brown and crispy on both sides, about 3-4 minutes per side. Set aside and keep warm.
  4. Poach the eggs by simmering water with vinegar in a large saucepan. Crack the eggs into individual bowls and gently lower them into the water. Poach for about 3-4 minutes until the whites are set and yolks remain runny.
  5. Toast the English muffins and place the crab cakes on top of each muffin half. Add a poached egg over the crab cakes and drizzle with hollandaise sauce.
  6. Garnish with chopped parsley and serve immediately.

Crab Cake Eggs Benedict is a decadent twist on the classic dish that’s sure to impress. The combination of tender, flavorful crab cakes with a perfectly poached egg and rich hollandaise is simply irresistible. Whether you’re hosting a special brunch or treating yourself to something indulgent, this recipe elevates Eggs Benedict into a luxurious and unforgettable meal.

Bacon and Avocado Eggs Benedict

This Bacon and Avocado Eggs Benedict offers a hearty and flavorful version of the classic, with crispy bacon providing a salty contrast to the creamy avocado. The rich hollandaise sauce ties all the ingredients together, creating a breakfast that is savory, creamy, and utterly satisfying. Perfect for bacon lovers, this dish is a modern take on a timeless breakfast favorite.

• Ingredients:
  • 2 English muffins, split
  • 4 large eggs
  • 4 slices of crispy bacon
  • 1 ripe avocado, sliced
  • Salt and pepper, to taste
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl. Place over a simmering pot of water (double boiler method), whisking constantly until the mixture thickens, about 4 minutes.
  2. Gradually add the melted butter while whisking until the sauce is smooth and creamy. Stir in the Dijon mustard, salt, and pepper. Set aside.
  3. Poach the eggs by gently lowering them into simmering water with vinegar. Poach for 3-4 minutes until the whites are set but the yolks are still runny.
  4. While the eggs are poaching, toast the English muffins and cook the bacon until crispy. Drain on paper towels to remove excess grease.
  5. Assemble by placing a slice of crispy bacon on each muffin half, followed by a few slices of avocado. Top with a poached egg and drizzle with hollandaise sauce.
  6. Season with salt and pepper to taste, and serve immediately.

Bacon and Avocado Eggs Benedict is a delicious and hearty variation on the classic dish, combining crispy bacon, creamy avocado, and rich hollandaise sauce. The flavors balance perfectly, with the smoky bacon and creamy avocado complementing the poached egg and velvety sauce. This recipe is ideal for a satisfying breakfast that delivers on flavor and texture, making it a favorite for anyone who enjoys savory dishes with a little extra indulgence.

Spinach and Artichoke Eggs Benedict

Spinach and Artichoke Eggs Benedict takes the beloved classic and adds a twist with a savory spinach and artichoke topping. The creamy hollandaise sauce enhances the earthy flavors of the spinach, while the tender artichokes provide a slight tang that elevates the dish. This version is perfect for vegetarians or anyone looking for a lighter, yet still luxurious, take on Eggs Benedict.

• Ingredients:
  • 2 English muffins, split
  • 4 large eggs
  • 1 cup fresh spinach, sautéed
  • 1/2 cup canned artichoke hearts, chopped
  • 2 tablespoons olive oil (for sautéing spinach)
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. To make the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl. Place over a simmering pot of water and whisk until the mixture thickens and becomes pale.
  2. Gradually add the melted butter while whisking until the sauce emulsifies. Stir in Dijon mustard, salt, and white pepper, then remove from heat.
  3. Sauté the spinach in olive oil over medium heat until wilted, about 2-3 minutes. Add the chopped artichokes and cook for an additional minute. Set aside.
  4. Poach the eggs in simmering water with vinegar, cooking for 3-4 minutes until the whites are set, and yolks remain runny.
  5. Toast the English muffins and layer with the sautéed spinach and artichokes. Top with a poached egg and drizzle with hollandaise sauce.
  6. Serve immediately and enjoy!

Spinach and Artichoke Eggs Benedict is a fresh, light, and delicious variation of the classic breakfast dish. The savory sautéed spinach and tender artichokes provide a wonderful contrast to the rich hollandaise and poached eggs, making this a great choice for vegetarians or anyone seeking a more wholesome version of the classic. The combination of flavors is comforting and satisfying, making this a perfect dish for a flavorful breakfast or brunch.

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict brings a touch of elegance to the classic recipe, perfect for a brunch or holiday breakfast. The smoky, silky salmon pairs beautifully with the creamy hollandaise sauce, while the poached eggs offer a rich, velvety texture. This luxurious version of Eggs Benedict is sure to impress your guests with its refined flavor profile and beautiful presentation.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 4 slices smoked salmon
  • Fresh dill, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. To prepare the hollandaise sauce, whisk the egg yolks and lemon juice in a heatproof bowl over a double boiler. Whisk continuously until the mixture thickens, about 3-4 minutes.
  2. Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth and creamy. Stir in Dijon mustard, salt, and pepper, then set aside.
  3. Poach the eggs by gently cracking them into simmering water with a bit of vinegar. Let them cook for 3-4 minutes until the whites are firm and the yolks remain runny.
  4. Toast the English muffins and top each half with a slice of smoked salmon.
  5. Place a poached egg on top of the smoked salmon, drizzle generously with hollandaise sauce, and garnish with fresh dill.
  6. Serve immediately.

Smoked Salmon Eggs Benedict offers a refined twist on the traditional dish, elevating it with the smoky richness of the salmon and the creamy, buttery hollandaise. The dish is luxurious yet simple to prepare, making it perfect for special occasions or an indulgent weekend brunch. The delicate flavors of the smoked salmon paired with the poached eggs create a truly memorable breakfast experience.

Mushroom and Goat Cheese Eggs Benedict

For those who enjoy earthy, tangy flavors, Mushroom and Goat Cheese Eggs Benedict is a delightful variation. The sautéed mushrooms add a savory depth, while the creamy goat cheese complements the richness of the eggs and hollandaise sauce. This version of Eggs Benedict is a perfect vegetarian option, offering a sophisticated flavor profile that feels both comforting and refined.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 1 cup mushrooms, sliced (button, cremini, or your favorite variety)
  • 1/4 cup goat cheese, crumbled
  • 2 tablespoons butter (for sautéing)
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl over a double boiler. Whisk until the mixture thickens, around 3-4 minutes.
  2. Slowly pour in the melted butter while whisking to create a smooth, creamy sauce. Stir in the Dijon mustard, salt, and pepper, then remove from heat.
  3. Sauté the mushrooms in butter over medium heat for 5-7 minutes until soft and golden. Set aside.
  4. Poach the eggs in gently simmering water for 3-4 minutes until the whites are set and the yolks remain runny.
  5. Toast the English muffins and place the sautéed mushrooms on each muffin half.
  6. Top each mushroom-covered muffin with a poached egg, drizzle with hollandaise sauce, and sprinkle with crumbled goat cheese.
  7. Serve immediately.

Mushroom and Goat Cheese Eggs Benedict is a flavorful, comforting twist on the classic recipe. The combination of earthy mushrooms, tangy goat cheese, and rich hollandaise sauce offers a savory and indulgent breakfast experience. Perfect for vegetarians or mushroom lovers, this version provides a sophisticated take on Eggs Benedict that’s sure to satisfy and impress.

Pesto and Sun-Dried Tomato Eggs Benedict

Pesto and Sun-Dried Tomato Eggs Benedict is a vibrant, flavor-packed variation of the classic. The fresh basil pesto brings a burst of herby goodness, while the sun-dried tomatoes add a tangy sweetness that perfectly complements the poached eggs and hollandaise sauce. This version offers a bright, Mediterranean-inspired twist that’s ideal for anyone craving something fresh and flavorful for breakfast.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 2 tablespoons pesto (store-bought or homemade)
  • 4-6 sun-dried tomatoes, chopped
  • Fresh basil, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. To prepare the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over a double boiler until the mixture thickens, about 3-4 minutes.
  2. Slowly drizzle in the melted butter while whisking until the sauce is smooth and creamy. Stir in Dijon mustard, salt, and pepper, then set aside.
  3. Poach the eggs by gently lowering them into simmering water. Cook for 3-4 minutes until the whites are set and yolks remain runny.
  4. Toast the English muffins and spread a thin layer of pesto on each muffin half.
  5. Place chopped sun-dried tomatoes on top of the pesto, then add a poached egg on each muffin half.
  6. Drizzle generously with hollandaise sauce and garnish with fresh basil leaves.
  7. Serve immediately.

Pesto and Sun-Dried Tomato Eggs Benedict offers a fresh and flavorful twist on the classic breakfast dish. The bright, herbaceous pesto paired with the tangy sun-dried tomatoes adds an Italian-inspired flair, while the hollandaise sauce and poached eggs bring the dish together in a luxurious way. This variation is perfect for those looking to add a bit of Mediterranean charm to their brunch table, and it’s sure to delight anyone who loves bold, fresh flavors.

Avocado and Bacon Eggs Benedict

Avocado and Bacon Eggs Benedict takes the classic recipe to new heights with creamy avocado and crispy bacon. The rich, buttery avocado balances the savory crispiness of the bacon, while the poached eggs and hollandaise sauce tie everything together in this indulgent breakfast dish. This version combines comforting, familiar flavors with a modern twist, making it the perfect choice for a special brunch or weekend treat.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 1 avocado, sliced
  • 4 slices bacon, cooked crispy
  • Fresh parsley, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Start by preparing the hollandaise sauce: whisk the egg yolks and lemon juice in a heatproof bowl over a double boiler. Whisk until the mixture thickens, about 3-4 minutes.
  2. Slowly add in the melted butter, whisking constantly until smooth and creamy. Stir in Dijon mustard, salt, and pepper to taste, then set aside.
  3. Poach the eggs in simmering water for 3-4 minutes, until the whites are set but the yolks remain runny.
  4. While the eggs are poaching, toast the English muffins and place slices of avocado on top of each muffin half.
  5. Add a slice of crispy bacon on top of the avocado, followed by the poached egg.
  6. Drizzle with hollandaise sauce and garnish with fresh parsley.
  7. Serve immediately.

Avocado and Bacon Eggs Benedict is a perfect combination of creamy, crispy, and rich flavors. The smooth, buttery avocado pairs beautifully with the savory bacon and the poached eggs, while the hollandaise sauce adds an extra layer of indulgence. This twist on the classic Eggs Benedict is a crowd-pleaser, whether you’re serving it for a special occasion or enjoying a delicious weekend brunch.

Crab Cake Eggs Benedict

Crab Cake Eggs Benedict takes this beloved breakfast dish to the next level with tender, flavorful crab cakes replacing the traditional Canadian bacon or ham. The sweetness of the crab meat, combined with the richness of the poached eggs and hollandaise sauce, makes for a luxurious breakfast experience. This seafood-inspired twist is perfect for anyone who enjoys the combination of brunch classics with a touch of elegance.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 2 crab cakes (store-bought or homemade)
  • Fresh parsley, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl over a double boiler until the mixture thickens, about 3-4 minutes.
  2. Slowly drizzle in the melted butter while whisking until the sauce is smooth. Stir in Dijon mustard, salt, and pepper to taste, then set aside.
  3. Poach the eggs by gently lowering them into simmering water. Cook for 3-4 minutes until the whites are set, but the yolks remain runny.
  4. While the eggs are poaching, cook the crab cakes in a skillet over medium heat for about 3-4 minutes per side until golden brown and heated through.
  5. Toast the English muffins and place a crab cake on each muffin half.
  6. Top each crab cake with a poached egg and drizzle with hollandaise sauce.
  7. Garnish with fresh parsley and serve immediately.

Crab Cake Eggs Benedict is a seafood lover’s dream. The succulent crab cakes bring a touch of elegance and flavor to the classic dish, while the creamy hollandaise and poached eggs make it a comforting, indulgent breakfast. This recipe is perfect for special occasions, such as Easter brunch or a holiday celebration, and will definitely wow your guests with its elevated flavors.

Tomato Basil Eggs Benedict

Tomato Basil Eggs Benedict offers a fresh and flavorful take on the classic dish with ripe tomatoes and fragrant basil. The natural sweetness of the tomatoes pairs wonderfully with the creamy hollandaise sauce and the richness of the poached eggs. This vibrant, Mediterranean-inspired version of Eggs Benedict is perfect for those looking for a lighter yet indulgent breakfast option with bright, summery flavors.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 2 ripe tomatoes, sliced
  • 8 fresh basil leaves
  • Fresh mozzarella, sliced (optional)
  • Fresh basil, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl over a double boiler. Whisk until the mixture thickens, about 3-4 minutes.
  2. Slowly drizzle in the melted butter, whisking until smooth and creamy. Stir in Dijon mustard, salt, and pepper to taste.
  3. Poach the eggs by carefully dropping them into simmering water. Cook for 3-4 minutes until the whites are set and the yolks remain soft.
  4. Toast the English muffins and place a slice of tomato on each muffin half.
  5. Top the tomato with a basil leaf (and a slice of mozzarella, if using) and the poached egg.
  6. Drizzle with hollandaise sauce and garnish with additional fresh basil.
  7. Serve immediately.

Tomato Basil Eggs Benedict is a refreshing take on the classic that’s perfect for summer mornings. The juicy tomatoes, fresh basil, and creamy hollandaise sauce combine to create a vibrant and satisfying breakfast. This variation is perfect for those looking for a lighter, vegetable-forward version of Eggs Benedict, without sacrificing the indulgence and comfort of the original. It’s a delightful choice for any brunch gathering.

Spinach and Feta Eggs Benedict

Spinach and Feta Eggs Benedict is a delightful twist on the traditional recipe, offering a burst of flavor from the sautéed spinach and tangy feta cheese. This healthier alternative incorporates nutrient-rich spinach, while the creamy hollandaise sauce and poached eggs provide the indulgence we all love. The saltiness of the feta enhances the overall flavor profile, making it a satisfying and vibrant breakfast choice.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 1 tablespoon olive oil
  • 2 cups fresh spinach, chopped
  • 1/4 cup feta cheese, crumbled
  • Salt and pepper to taste
  • Fresh dill, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Prepare the hollandaise sauce by whisking the egg yolks and lemon juice in a heatproof bowl over a double boiler. Whisk for 3-4 minutes until thickened.
  2. Slowly add the melted butter while whisking until the sauce becomes smooth. Season with Dijon mustard, salt, and pepper, then set aside.
  3. Heat olive oil in a skillet over medium heat. Add the spinach and cook for 1-2 minutes until wilted. Season with salt and pepper, then remove from heat and stir in the crumbled feta cheese.
  4. Poach the eggs in simmering water for about 3-4 minutes, until the whites are set but the yolks remain runny.
  5. Toast the English muffins and top each muffin half with the spinach and feta mixture.
  6. Place a poached egg on top of the spinach, drizzle with hollandaise sauce, and garnish with fresh dill.
  7. Serve immediately.

Spinach and Feta Eggs Benedict brings a fresh, savory twist to the classic dish. The sautéed spinach and feta create a rich, flavorful base, while the hollandaise and poached eggs offer the luxurious textures everyone loves. This recipe is a wonderful choice for a more balanced, veggie-packed brunch without compromising on flavor. It’s a perfect way to enjoy a hearty breakfast with a Mediterranean flair.

Smoked Salmon Eggs Benedict

Smoked Salmon Eggs Benedict offers a sophisticated and delicious alternative to the traditional version. The smoky, delicate flavor of the salmon pairs perfectly with the richness of the poached eggs and hollandaise sauce. The combination of luxurious smoked salmon, buttery eggs, and creamy sauce makes this a brunch dish that feels like a special treat, ideal for serving at any festive occasion or indulgent weekend breakfast.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 4 ounces smoked salmon, sliced
  • 1 tablespoon fresh dill, chopped
  • Lemon wedges, for garnish
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. To make the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over a double boiler until thickened, about 3-4 minutes.
  2. Slowly add the melted butter while whisking constantly until smooth and creamy. Stir in Dijon mustard, salt, and pepper, then set aside.
  3. Poach the eggs in simmering water for about 3-4 minutes until the whites are set, but the yolks remain runny.
  4. While the eggs are poaching, toast the English muffins. Once toasted, top each muffin half with slices of smoked salmon.
  5. Place a poached egg on top of each muffin, drizzle with hollandaise sauce, and sprinkle with fresh dill.
  6. Garnish with lemon wedges and serve immediately.

Smoked Salmon Eggs Benedict is a luxurious take on the classic breakfast dish, with the rich, smoky flavor of salmon adding a touch of elegance. The creamy hollandaise sauce and perfectly poached eggs complement the delicate fish, creating a memorable and indulgent meal. Perfect for brunches or special occasions, this version of Eggs Benedict will impress guests and elevate any breakfast or brunch gathering.

Sweet Potato and Chorizo Eggs Benedict

Sweet Potato and Chorizo Eggs Benedict is a hearty, flavorful version of the classic dish that combines the sweetness of roasted sweet potatoes with the spice of chorizo. The poached eggs and creamy hollandaise sauce tie these bold flavors together, creating a satisfying and unique twist on the traditional recipe. This version is perfect for those who crave a more filling breakfast with a little kick of heat.

• Ingredients:
  • 2 English muffins, split and toasted
  • 4 large eggs
  • 1 medium sweet potato, peeled and cubed
  • 4 ounces chorizo, crumbled
  • Olive oil for roasting
  For Hollandaise Sauce:
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon Dijon mustard
  • Salt and white pepper, to taste
• Instructions:
  1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil and roast for 20-25 minutes, or until tender and lightly browned.
  2. While the sweet potatoes roast, cook the chorizo in a skillet over medium heat until browned and fully cooked, about 5-7 minutes. Remove from heat.
  3. To make the hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over a double boiler. Whisk for 3-4 minutes until thickened.
  4. Slowly pour in the melted butter while whisking until smooth. Stir in Dijon mustard, salt, and pepper, then set aside.
  5. Poach the eggs in simmering water for 3-4 minutes until the whites are set but the yolks are still runny.
  6. Toast the English muffins and top each muffin half with roasted sweet potatoes and crumbled chorizo.
  7. Place a poached egg on top of each muffin, drizzle with hollandaise sauce, and serve immediately.

Sweet Potato and Chorizo Eggs Benedict is a flavorful, satisfying variation that brings together the sweetness of roasted sweet potatoes and the bold spice of chorizo. The rich hollandaise and poached eggs add the perfect creamy finish, making this an unforgettable breakfast option. Ideal for those looking to try something different while still enjoying the classic indulgence of Eggs Benedict, this dish is sure to become a favorite.

Note: More recipes are coming soon!