Level-Up Your Next Brunch With These Eggs Benedict Recipes (2024)

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.

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.

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.

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.

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.

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.

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.

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.

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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