Bacon, Cheese and Scrambled Egg Sandwiches with Hollandaise
"These were a staple of my Sunday brunch when I was a line cook at the Admiral Risty restaurant in Rancho Palos Verdes, in Southern California," says Greg Lindgren, who now co-owns some of San Francisco's best bars. The decadent take on eggs Benedict includes scrambled eggs "with anything and everything," Greg says: Canadian bacon, cheese and jalapeños, all covered with hollandaise sauce.
Eggs Benedict with Bacon and Arugula
In this version of eggs Benedict, applewood-smoked bacon replaces the usual Canadian bacon for extra flavor and a crisp texture.
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 Florentine with Smoky Mornay Sauce
This version of eggs Florentine is based on eggs Benedict: The perfectly poached eggs rest on toasted English muffins on a bed of garlicky spinach and are then topped with a light cheese sauce spiked with smoked Spanish paprika.
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 opts for this healthier salad. To mimic hollandaise, he makes a richly flavored yogurt dressing, and he tosses that with greens, torn ham and crunchy English muffin croutons. It’s a deeply satisfying and healthy alternative to heavier brunch options.