4 Upgrades for Eggs Benedict

Reuben Benedict Photo © Con Poulos
By Kristin Donnelly Posted May 09, 2015

Runny poached eggs, salty Canadian bacon, buttery hollandaise sauce on a toasted English muffin. Yes, this is brunch perfection; but even perfection can be updated. Here are four ways.

Runny poached eggs, salty Canadian bacon, buttery hollandaise sauce on a toasted English muffin. Yes, this is brunch perfection; but even perfection can be updated. Here are four ways.

1. Use real bacon
Chef Tara Lazar skips the lean Canadian stuff and swaps in crisp and fatty applewood-smoked American-style bacon.

2. Just add lobster
Almost anything topped with lobster is instantly elevated, and eggs Benedict are no exception. For an even more luxurious upgrade, add lump crabmeat, which is now often pricier than lobster.

3. Reubenize it
Made with rye toast, sauerkraut, pastrami and Russian dressing-style hollandaise, this mash-up of two great hangover foods is pure genius.

4. Scramble the eggs
Just because you don’t love poached eggs doesn’t mean you can’t have hollandaise. Make a decadent scramble to pile on the English muffins and top with the sauce.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.

Related: More Brilliant Recipes for Eggs
More Egg Breakfast Dishes
Reinvented Brunch Classics

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