Eggs Benedict – Foodie in Training

So, I sorta started a series on the blog where I was exploring the foodie-er side of life, learning and sharing the information and tips I came across to make life a life more interesting and eating your dinner a little more fun.

As with most things, it’s an on-going haphazard adventure and I began to explore with posts like;

The next thing to clamour for attention on my random list has to be my beloved Eggs Benedict. Us Kiwis seem to adore them – walk into mostly any New Zealand café around 11am on a weekend and plates of these delicious babies will be flying out to the hung-over masses, and hungry families of Aoteoroa (along with a Flat White or two).

 The delicioso East End take of Ozone’s Eggs Benedict with hash

Some proper history can be found here, and true to it’s origins, in my book the blueprint of a well-ordered Eggs Benedict stack goes something like;

A dash of green


Hollandaise Sauce


Poached eggs softly seasoned


Ham, Bacon, Salmon or Mushrooms


Softly toasted Muffins (or in the case of Ozone, hash)

Fair enough right? Well, I’ve found some mouthwatering varieties…

Surprisingly scrummy, though a little watery.

Eggs Blackstone substitutes streaky bacon for the ham and adds a tomato slice.
•Eggs Florentine substitutes spinach for the ham (and some older versions of eggs Florentine add spinach to poached or shirred eggs).
Eggs Mornay substitutes the Hollandaise with Mornay (cheese) sauce.
Eggs Atlantic or Eggs Hemingway (also known as Eggs Royale and Eggs Montreal in New Zealand) substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom.
Huevos Benedictos substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava ) and hollandaise sauce.
Eggs Hussarde substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
Eggs Sardou is a complex dish from Antoine’s Restaurant in New Orleans which originally replaced the English muffin and ham with artichoke bottoms topped with crossed anchovy fillets, and then, atop the egg and its hollandaise sauce was a dollop of chopped ham and a slice of truffle. A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and eliminates the ham.

Eggs Benedict with Yuzu (a small citrus-type berry) Hollandaise at the Modern Pantry

Americano Benedict replaces the English muffin with a pancake. Three strips of crispy bacon replaces the ham, the eggs are cooked to order, and the hollandaise sauce is omitted. Americano Benedict is served disassembled.
Artichoke Benedict replaces the English muffin with a hollowed artichoke.
•Country Benedict, sometimes known as Eggs Beauregard, replaces the English muffin, ham and hollandaise sauce with an American biscuit, sausage patties, and country gravy. The poached eggs are replaced with eggs fried to choice.
Campfire Benedict replaces the English muffin, ham and hollandaise sauce with cornbread, bacon and barbecue baked beans. The poached eggs are replaced with eggs fried to choice.
Eggs Chaucer founded at Tiny Tim’s Tearoom in Canterbury UK adds portobello mushrooms and replaces the Hollandaise sauce with a homemade rarebit.

Something masquerading on the Natural Kitchen menu as Eggs Benedict.

Irish Benedict replaces the ham with corned beef or Irish bacon.
•Portobello Benedict substitutes Portobello mushrooms for the ham, and is a popular alternative for Catholics observing the Friday Fast.
•Eggs John Scott replaces the Hollandaise sauce with HP Sauce.
•Oscar Benedict, also known as Eggs Oscar, replaces the ham with asparagus and lump crab meat.
•Eggs Provençal replaces the Hollandaise sauce with Béarnaise Sauce.
•Russian Easter Benedict replaces the Hollandaise sauce with a lemon juice and mustard flavored Béchamel Sauce, and is topped with black caviar.
•Eggs Chesapeake substitutes Crab cake for the ham.
•Eggs Leopold substitutes caramelized leeks, tarragon and smoked back bacon for the ham; a variant introduced in 2013 at Dreyfus, a cafe in Clapton, London.

Oh man oh man, I’ve got some trying to commence – except maybe the cheeky ‘Eggs John Scott’!

Do any of these varieties tickle your fancy? Is it something that doesn’t need tinkering with? Have you tried to make Hollandaise Sauce?

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