Make eggs benedict at home with these twists on a simple recipe

As a traditional brunch item, eggs benedict definitely has a reputation of being a bit tricky to make. These fun substitutions and an easy recipe will help you learn how to make this rich and filling dish at home.

Tip: For a picture-worthy looking poached egg, trim the whites with scissors or cook eggs in the ring of a mason jar to make a perfect circle.

1. Forgo the English muffin

The easiest way to spice up eggs benedict is to switch out the type of bread used as a base. Don’t forget to halve and toast!


•        a croissant

•        a baguette

•        buttermilk biscuit

•        or try putting the eggs on crab cakes!

2. Eggs Every Way

I haven’t found a rule yet that states eggs benedict needs to be made with a poached egg. So go ahead, try a fried egg, scrambled eggs or sunny side up. Or try using a different type of egg. Try poaching a duck or quail egg.

3. Bacon? Ham? What about brisket?

There’s no need to always stack your egg on top of the classic ham or bacon. Switch out the meat and you’ve got yourself a brand new dish.


•        slices of smoked salmon

•        chorizo sausage

•        smoked brisket

4. Avocado Hollandaise

Dr. Seuss must have been thinking about avocado hollandaise when he wrote Green Eggs and Ham. Well, maybe not, but it sure is a delicious change.

1 avocado, peeled and chopped

4 tsp (20 mL) lemon juice

¼ cup (60 mL)  olive oil

¼ tsp salt

¼ tsp pepper

1. In a food processor or blender, puree the avocado and lemon juice. Add a bit of water if it is too thick. Slowly (with food processor on), add olive oil. Stir in salt and pepper.

5. Go Veg

If you’re a vegetarian who eats eggs, it’s simple to switch out the ham or bacon in eggs benedict for a layer of wilted spinach or cooked mushrooms. Vegans can try the avocado hollandaise above, and this simple blend to fry tofu in:

3 Tbs flour
1 Tbs nutritional yeast
¼ tsp dry mustard
¼ tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Canola oil, for frying

Mix all ingredients apart from canola oil, together in bowl. Coat thin slices of tofu in mixture. Fry each side in canola oil over high heat in pan. Drain on paper towel before assembling eggs benedict.

6. Make a BLT Eggs Benny

Spread a layer of mayo on a slice of thick slice of toasted bread. Cook bacon. Mix a cup of halved grape tomatoes or chopped tomatoes with two tablespoons olive oil, one tablespoon chopped basil and salt and pepper to taste. Place bacon, then bed of greens (arugula, baby lettuce) on bread and mayo. Add egg and tomato mixture on top.

7. Ole! Mexican Eggs Benedict

Replace English muffin with a warm tortilla. Add a heaping of refried beans, top with a poached or fried egg, slices of avocado and jalapenos (if you dare!) and finish with a drizzle of your favourite hot sauce.

Classic Eggs Benedict

Serves 6
Hollandaise Sauce:

2/3 cup unsalted butter

1 ½ Tbs (22 mL) lemon juice

3 egg yolks

¼ tsp salt

¼ tsp pepper

¼ tsp cayenne


1. Slowly melt butter over medium heat. Keep warm over low heat.

2. In a double boiler over simmering water, beat egg yolks until thickened. Add lemon juice.

3. Remove eggs from double boiler and slowly add melted butter. Add salt, pepper and cayenne. Beat until sauce is thick.


Poached Eggs:

6 eggs, poached

3 English muffins, halved and toasted

6 slices back bacon or ham
1. Fill a saucepan 2/3 full with water. Add a pinch of salt. Bring to a boil, then reduce heat until water is no longer boiling.

2. Crack one egg into a cup. Bring the edge of the cup close to the water and gently slide egg in.

3. Simmer eggs for 3 to 5 minutes. The whites should be firm.

4. Remove eggs from water with slotted spoon. Drain before serving.

5. Cook bacon or ham, and toast English muffin

6. Place slice of bacon or ham on English muffin, top with poached egg and hollandaise sauce.

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