27+ Delicious Breakfast Benedict Recipes You Need to Try

When it comes to brunch, few dishes are as beloved as Eggs Benedict.

The creamy hollandaise sauce, perfectly poached eggs, and toasted English muffin create a rich, satisfying dish that feels indulgent yet comforting.

However, if you’re looking to take this iconic meal up a notch, look no further!

Our collection of 27+ Breakfast Benedict Recipes offers an exciting range of twists on the traditional version, from savory to sweet, light to hearty, and even spicy!

Whether you’re craving something classic or adventurous, there’s a Benedict recipe here that will make your next brunch unforgettable.

From the indulgence of crispy bacon and avocado to the vibrant flavors of spicy chorizo and roasted red pepper hollandaise, we’ve gathered the best and most unique variations to keep your mornings delicious and exciting.

So, grab your apron and get ready to explore new ways to enjoy the dish everyone loves — with a creative twist that suits your every mood.

27+ Delicious Breakfast Benedict Recipes You Need to Try

From rich and creamy to light and fresh, our 27+ Breakfast Benedict Recipes are designed to inspire your next brunch.

Whether you’re hosting friends, treating yourself, or looking to shake up your morning routine, these recipes offer something for every taste and occasion.

Don’t be afraid to get creative with your ingredients—eggs Benedict can easily be tailored to fit your dietary preferences or to showcase your favorite flavors.

So, why settle for the same old breakfast when you can enjoy these exciting, unique, and mouthwatering variations?

Try a new twist today and turn your next brunch into a flavor-packed experience that’s sure to impress.

Happy cooking, and even happier eating!

Let me know if you’d like more suggestions or if you’d like me to help further develop any of the recipe ideas for your blog!

Classic Eggs Benedict with Hollandaise Perfection

A timeless brunch favorite, the Classic Eggs Benedict brings together the comforting crunch of toasted English muffins, savory Canadian bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. This recipe is ideal for a weekend treat or an elegant morning gathering. With a few simple techniques, you can recreate this restaurant-style classic right in your own kitchen.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices Canadian bacon
• 2 tablespoons white vinegar
• Fresh chives (optional, for garnish)

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions:

1. Prepare the hollandaise sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place over a double boiler and whisk constantly until thickened. Slowly drizzle in melted butter, whisking until smooth and creamy. Season with salt and cayenne. Keep warm.
2. Toast the muffins: Slice English muffins in half and toast until golden brown.
3. Cook the bacon: In a skillet over medium heat, cook Canadian bacon until slightly crisp and browned.
4. Poach the eggs: Bring a saucepan of water to a gentle simmer and add white vinegar. Crack eggs into individual bowls, then gently slide each into the water. Poach for 3–4 minutes until whites are set and yolks are runny.
5. Assemble: On each muffin half, place a slice of Canadian bacon, followed by a poached egg. Spoon over hollandaise sauce and garnish with chives.

Nothing compares to the elegance and satisfaction of a well-made Classic Eggs Benedict. Whether you’re hosting brunch or simply want to elevate a quiet morning, this dish is a celebration of texture, flavor, and tradition. Mastering it is like earning your brunch badge of honor.

Smoked Salmon Benedict with Dill Hollandaise

A luxurious twist on the traditional, this Smoked Salmon Benedict infuses your morning meal with delicate, smoky flavor and a fresh herbal kick. Replacing the Canadian bacon with silky smoked salmon and incorporating dill into the hollandaise sauce, this version is perfect for seafood lovers looking to indulge.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 oz smoked salmon, thinly sliced
• 2 tablespoons white vinegar
• Capers and red onion slices (optional, for garnish)

For the Dill Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh dill, finely chopped
• Salt and white pepper to taste

Instructions:

1. Make the hollandaise: In a bowl over a double boiler, whisk egg yolks and lemon juice until thickened. Slowly add melted butter while whisking. Stir in fresh dill and season with salt and white pepper.
2. Toast the muffins: Toast English muffin halves until golden.
3. Poach the eggs: Simmer water with vinegar and poach eggs for 3–4 minutes until yolks are soft.
4. Assemble: On each muffin half, layer slices of smoked salmon, then top with a poached egg. Spoon over dill hollandaise and garnish with capers and red onion if desired.

Smoked Salmon Benedict offers a refined, savory profile that’s both indulgent and refreshing. The balance of creamy hollandaise, briny capers, and tender salmon is a surefire way to impress guests or treat yourself to a luxurious morning moment.

Avocado & Tomato Veggie Benedict with Chipotle Hollandaise

A bold, meat-free take on a brunch classic, the Avocado & Tomato Veggie Benedict brings creamy avocado, juicy tomatoes, and a smoky chipotle hollandaise together in a flavor-packed bite. This vegetarian twist satisfies both health-conscious eaters and flavor seekers, making it a colorful and wholesome start to the day.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 1 ripe avocado, sliced
• 1 large tomato, sliced
• 2 tablespoons white vinegar
• Fresh cilantro or microgreens (for garnish)

For the Chipotle Hollandaise Sauce:

• 3 egg yolks
• 1 tablespoon lime juice
• 1/2 cup unsalted butter, melted
• 1 chipotle pepper in adobo, finely minced
• Salt to taste

Instructions:

1. Prepare chipotle hollandaise: Whisk egg yolks and lime juice in a bowl over a double boiler until thickened. Slowly add butter while whisking, then stir in minced chipotle pepper and season with salt.
2. Toast muffins: Toast English muffins to your preferred level of crispness.
3. Poach the eggs: Simmer water with vinegar and poach eggs until whites are set but yolks remain runny.
4. Assemble: Layer each muffin half with avocado slices, a tomato slice, and a poached egg. Drizzle with chipotle hollandaise and top with fresh cilantro or microgreens.

The Avocado & Tomato Veggie Benedict reimagines a classic with vibrant produce and a smoky kick. It’s a satisfying choice for vegetarians or anyone looking to shake up their breakfast routine without sacrificing flavor or richness. This dish proves that meatless doesn’t mean boring—it means bold, fresh, and totally crave-worthy.

Let me know if you want a vegan version, or maybe one with a Southern twist!

Southern Fried Chicken Benedict with Spicy Sausage Gravy

For a true Southern-style indulgence, this Benedict recipe swaps traditional components for comfort food favorites. Crispy fried chicken, fluffy buttermilk biscuits, and a hearty sausage gravy create a decadent morning masterpiece that blends the best of breakfast and soul food. It’s a hearty, satisfying option perfect for weekend brunches or special occasions.

Ingredients:

• 4 large eggs
• 2 buttermilk biscuits, split and warmed
• 2 fried chicken tenders or small cutlets
• 1 tablespoon white vinegar

For the Sausage Gravy:

• 1/2 lb breakfast sausage
• 2 tablespoons flour
• 1 cup whole milk
• Pinch of cayenne pepper
• Salt and pepper to taste

Instructions:

1. Make the gravy: In a skillet, brown sausage until fully cooked. Sprinkle flour over the meat and cook for 1 minute. Slowly stir in milk, cooking until thickened. Season with cayenne, salt, and pepper.
2. Poach the eggs: Bring water to a simmer with vinegar. Gently poach eggs for 3–4 minutes until yolks are soft.
3. Assemble: Top each biscuit half with a piece of fried chicken, then a poached egg. Ladle sausage gravy over the top and serve hot.

This Southern Fried Chicken Benedict is comfort food with a brunch-time flair. It’s hearty, spicy, and soulful—a true crowd-pleaser that turns every bite into a celebration of Southern hospitality. Perfect for when you want to start the day with a little extra love (and flavor).

Crab Cake Benedict with Old Bay Hollandaise

Coastal cuisine meets brunch elegance in this Crab Cake Benedict. Sweet, flaky crab cakes replace the usual meat component, while a zesty Old Bay-spiced hollandaise ties it all together. Ideal for seafood lovers and those looking to bring a little beachside flavor to their morning table.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 crab cakes (homemade or store-bought)
• 1 tablespoon white vinegar
• Lemon wedges and parsley (for garnish)

For the Old Bay Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon Old Bay seasoning
• Salt to taste

Instructions:

1. Prepare the hollandaise: Whisk yolks and lemon juice over a double boiler. Gradually add melted butter while whisking until thick and smooth. Stir in Old Bay seasoning and salt.
2. Cook crab cakes: Pan-sear or bake crab cakes until golden and heated through.
3. Poach the eggs: Gently poach eggs in simmering water with vinegar for 3–4 minutes.
4. Assemble: On each toasted muffin half, place a crab cake, followed by a poached egg. Drizzle with Old Bay hollandaise, garnish with lemon wedges and parsley.

The Crab Cake Benedict is a fresh, coastal take on the traditional, delivering luxurious texture and depth of flavor in every bite. With the Old Bay hollandaise bringing a spicy tang, this dish transports your brunch table straight to the seaside.

Mediterranean Benedict with Hummus and Feta

This light and vibrant Mediterranean Benedict replaces heavy sauces with creamy hummus and includes spinach, roasted red peppers, and tangy feta for a health-conscious yet flavor-packed dish. It’s the perfect choice for a nourishing and satisfying breakfast without the guilt.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 1 cup fresh baby spinach, wilted
• 1/2 cup roasted red peppers, sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon white vinegar
• 1/2 cup hummus (plain or garlic-flavored)

Instructions:

1. Toast muffins: Lightly toast the English muffins to add a nice crunch.
2. Wilt spinach: In a pan, sauté spinach until just wilted and tender.
3. Poach the eggs: Simmer water with vinegar and poach eggs until whites are set and yolks are runny.
4. Assemble: Spread hummus on each muffin half. Layer with spinach, roasted red pepper strips, and a poached egg. Top with crumbled feta.

The Mediterranean Benedict is a refreshing and colorful option for those seeking a lighter, plant-forward breakfast. Hummus and veggies bring heart-healthy benefits, while the creamy feta adds a burst of boldness. It’s proof that wholesome and flavorful can absolutely coexist.

Let me know if you’d like me to format these into a printable brunch menu or a little e-book style layout!

BBQ Pulled Pork Benedict with Chipotle Maple Hollandaise

For a bold and smoky twist on the classic, this BBQ Pulled Pork Benedict combines slow-cooked, tender pulled pork with a smoky, sweet chipotle maple hollandaise sauce. Paired with toasted cornbread muffins and perfectly poached eggs, this hearty dish brings a touch of Southern BBQ to your breakfast table.

Ingredients:

• 4 large eggs
• 2 cornbread muffins, split and toasted
• 2 cups pulled pork (pre-cooked and warmed)
• 1 tablespoon white vinegar

For the Chipotle Maple Hollandaise:

• 3 egg yolks
• 1 tablespoon maple syrup
• 1/2 cup unsalted butter, melted
• 1 chipotle pepper in adobo, minced
• Salt to taste

Instructions:

1. Make the hollandaise: Whisk the egg yolks and maple syrup in a bowl over a double boiler until thickened. Slowly add melted butter while whisking, then stir in minced chipotle pepper and season with salt.
2. Toast the cornbread muffins: Split and toast the cornbread muffins until golden brown.
3. Poach the eggs: Add vinegar to simmering water and poach eggs for 3–4 minutes until the whites are set and yolks remain soft.
4. Assemble: Top each cornbread muffin half with a generous amount of pulled pork, followed by a poached egg. Drizzle with chipotle maple hollandaise sauce and serve.

This BBQ Pulled Pork Benedict with Chipotle Maple Hollandaise brings the perfect balance of smoky, spicy, and sweet. It’s a bold choice for those who want to bring a little Southern flavor to their brunch routine. The combo of tender pork, rich hollandaise, and soft poached eggs makes this dish both filling and unforgettable.

Portobello Mushroom Benedict with Basil Pesto Hollandaise

For a vegetarian option that doesn’t compromise on flavor, this Portobello Mushroom Benedict is a savory delight. With rich, meaty mushrooms in place of meat, and a fragrant basil pesto hollandaise to tie everything together, this Benedict offers all the indulgence of the original, but with a fresh, herbaceous twist.

Ingredients:

• 4 large eggs
• 2 large Portobello mushrooms, stems removed and caps grilled or sautéed
• 2 English muffins, split and toasted
• 1 tablespoon white vinegar

For the Basil Pesto Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 cup basil pesto (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Make the basil pesto hollandaise: Whisk the egg yolks and lemon juice over a double boiler until thickened. Gradually add melted butter while whisking. Stir in basil pesto and season with salt and pepper.
2. Prepare the mushrooms: Grill or sauté the Portobello mushroom caps until tender and juicy.
3. Poach the eggs: Simmer water with vinegar, then poach the eggs for 3–4 minutes.
4. Assemble: Place the grilled Portobello mushrooms on each muffin half, followed by a poached egg. Spoon basil pesto hollandaise over the top and garnish with fresh basil.

The Portobello Mushroom Benedict with Basil Pesto Hollandaise is a savory, satisfying vegetarian alternative that offers rich umami flavors with the freshness of basil. The earthy mushrooms combined with the creamy pesto hollandaise elevate this dish into something truly special—perfect for any veggie lover looking to indulge at brunch.

Sweet Potato & Black Bean Benedict with Avocado Lime Hollandaise

For a vibrant and nutrient-packed twist, this Sweet Potato & Black Bean Benedict combines the sweetness of roasted sweet potatoes with hearty black beans and a refreshing avocado lime hollandaise. The dish is a perfect balance of creamy, savory, and a little bit of zing, making it ideal for a wholesome yet indulgent breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 1 medium sweet potato, roasted and sliced
• 1/2 cup black beans, cooked and warmed
• 1 tablespoon white vinegar

For the Avocado Lime Hollandaise:

• 3 egg yolks
• 1 tablespoon lime juice
• 1/2 cup unsalted butter, melted
• 1/2 ripe avocado, mashed
• Salt and pepper to taste

Instructions:

1. Prepare the hollandaise: Whisk the egg yolks and lime juice over a double boiler until thickened. Slowly add melted butter while whisking. Stir in mashed avocado and season with salt and pepper.
2. Roast the sweet potato: Roast sweet potato slices in the oven until tender and slightly caramelized.
3. Poach the eggs: Add vinegar to simmering water, and poach eggs for 3–4 minutes until the whites are set and yolks remain runny.
4. Assemble: On each toasted muffin half, place roasted sweet potato slices, black beans, and a poached egg. Drizzle with avocado lime hollandaise and serve.

This Sweet Potato & Black Bean Benedict is a fantastic choice for those seeking a hearty yet health-conscious brunch. The combination of roasted sweet potato, protein-packed black beans, and the creamy, zesty avocado lime hollandaise is incredibly satisfying while still light and nourishing. It’s a fresh, vibrant dish that’s perfect for energizing your morning.

Feel free to try out these innovative Benedict options, and let me know if you’d like more twists or additional recipe ideas!

Chorizo & Potato Benedict with Smoky Paprika Hollandaise

This bold and spicy Benedict brings the heat with savory chorizo, crispy potatoes, and a smoky paprika hollandaise. The richness of the hollandaise balances the spice of the chorizo and the heartiness of the potatoes, creating a comforting yet fiery dish that’s perfect for those who love a little kick in their breakfast.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 1/2 lb chorizo, cooked and crumbled
• 2 medium potatoes, diced and fried until crispy
• 1 tablespoon white vinegar

For the Smoky Paprika Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 teaspoon smoked paprika
• Salt and cayenne pepper to taste

Instructions:

1. Prepare the hollandaise: Whisk egg yolks and lemon juice over a double boiler until thickened. Gradually add melted butter while whisking. Stir in smoked paprika, cayenne, and salt.
2. Cook the potatoes: Dice potatoes and fry until crispy and golden brown. Drain on paper towels.
3. Cook the chorizo: In a pan, cook the chorizo over medium heat until fully cooked and crumbled.
4. Poach the eggs: Bring water to a simmer with vinegar and poach eggs for 3–4 minutes.
5. Assemble: On each muffin half, layer crispy potatoes, cooked chorizo, and a poached egg. Drizzle with smoky paprika hollandaise and serve hot.

The Chorizo & Potato Benedict is an indulgent, spicy delight that brings an explosion of flavor to your morning. The smoky, spicy hollandaise perfectly complements the savory chorizo and crispy potatoes, making this dish a standout for those who love bold, satisfying breakfasts. It’s the perfect combination of comfort food and spice.

Brie & Fig Jam Benedict with Honey Dijon Hollandaise

This decadent twist on the classic Benedict brings the sweetness of fig jam and the creamy richness of brie cheese to the forefront. Paired with a honey Dijon hollandaise, this dish offers a beautiful balance of sweet, savory, and tangy flavors—perfect for anyone looking for a luxurious yet unique brunch experience.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 ounces brie cheese, sliced
• 2 tablespoons fig jam
• 1 tablespoon white vinegar

For the Honey Dijon Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt to taste

Instructions:

1. Make the hollandaise: Whisk egg yolks and lemon juice over a double boiler until thickened. Gradually add melted butter while whisking. Stir in Dijon mustard, honey, and salt.
2. Assemble the muffins: Spread a thin layer of fig jam on each toasted muffin half. Place slices of brie cheese on top and let it melt slightly.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes until the yolks are runny.
4. Assemble the Benedict: Top each fig jam-brie muffin with a poached egg and drizzle with honey Dijon hollandaise.

The Brie & Fig Jam Benedict with Honey Dijon Hollandaise is a luxurious and balanced dish with a perfect interplay of sweet and savory. The creamy brie, sweet fig jam, and tangy hollandaise elevate this brunch dish into a gourmet experience. It’s a fantastic option for anyone craving something a little more indulgent and refined for breakfast.

Spicy Tofu & Kale Benedict with Curry Coconut Hollandaise

For a unique and flavorful vegan twist on the traditional Benedict, this Spicy Tofu & Kale Benedict replaces eggs with spiced tofu and pairs it with a rich, aromatic curry coconut hollandaise. The kale adds a fresh, earthy crunch, while the curry coconut hollandaise ties everything together with its creamy, exotic flavor.

Ingredients:

• 4 slices firm tofu, pressed and sliced
• 2 whole wheat English muffins, split and toasted
• 1 cup kale, sautéed
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

For the Curry Coconut Hollandaise:

• 1/2 cup canned coconut milk
• 1 tablespoon curry powder
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. Prepare the curry coconut hollandaise: In a small saucepan, combine coconut milk and curry powder. Heat until simmering and thickened slightly. Stir in nutritional yeast, lemon juice, and salt.
2. Sauté the kale: Sauté kale in olive oil until wilted and tender. Season with soy sauce.
3. Cook the tofu: Press tofu to remove excess moisture, then slice and pan-fry in a little oil until golden brown on both sides. Season with a pinch of salt.
4. Assemble the Benedict: On each muffin half, layer sautéed kale, fried tofu, and drizzle with curry coconut hollandaise.

The Spicy Tofu & Kale Benedict with Curry Coconut Hollandaise is a vibrant, vegan take on the classic dish. The crispy tofu and sautéed kale provide a satisfying texture and flavor, while the rich curry coconut hollandaise brings depth and warmth. It’s a great option for those who are plant-based or anyone looking to try something new and exciting at brunch.

These three variations—spicy, indulgent, and vegan—bring fresh flavors to your Benedict repertoire! Let me know if you’d like more creative twists or additional breakfast ideas!

Banh Mi Benedict with Sriracha Mayo Hollandaise

A Vietnamese-inspired twist on the traditional Eggs Benedict, the Banh Mi Benedict incorporates all the signature flavors of the classic Banh Mi sandwich: pickled vegetables, cilantro, and spicy sriracha mayo. With a poached egg and a rich hollandaise, this dish blends savory, spicy, and tangy flavors for a one-of-a-kind brunch experience.

Ingredients:

• 4 large eggs
• 2 baguette halves or toasted French rolls
• 1/2 cup pickled carrots and daikon radish
• Fresh cilantro leaves
• 1/2 cup cooked pork belly or shredded chicken (optional, for a protein boost)
• 1 tablespoon white vinegar

For the Sriracha Mayo Hollandaise:

• 3 egg yolks
• 1 tablespoon lime juice
• 1/2 cup unsalted butter, melted
• 1 tablespoon sriracha sauce
• Salt to taste

Instructions:

1. Prepare the sriracha mayo hollandaise: Whisk egg yolks and lime juice in a bowl over a double boiler until thickened. Slowly drizzle in melted butter while whisking. Stir in sriracha sauce and season with salt.
2. Assemble the baguette halves: Toast the baguette halves or French rolls and layer them with pickled vegetables and fresh cilantro.
3. Poach the eggs: Bring water to a gentle simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set but yolks remain runny.
4. Assemble the Banh Mi Benedict: Place the poached egg on top of the prepared baguette halves, drizzle with sriracha mayo hollandaise, and garnish with extra cilantro.

This Banh Mi Benedict is a perfect fusion of Vietnamese flavors and classic brunch ingredients. The pickled vegetables add tangy crunch, while the rich sriracha mayo hollandaise delivers a perfect kick of heat. Whether you’re a fan of traditional Banh Mi or just craving something new, this Benedict will definitely hit the spot.

Pesto Chicken Benedict with Roasted Garlic Parmesan Hollandaise

A flavorful and satisfying twist, the Pesto Chicken Benedict brings tender chicken breasts, vibrant pesto, and a rich roasted garlic Parmesan hollandaise to the traditional Benedict. This dish is ideal for those who want a hearty, herb-packed breakfast with bold flavors to start the day right.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 cooked chicken breasts, sliced thin
• 1/2 cup pesto (store-bought or homemade)
• 1 tablespoon white vinegar

For the Roasted Garlic Parmesan Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 cup roasted garlic, mashed
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions:

1. Make the roasted garlic Parmesan hollandaise: In a bowl over a double boiler, whisk egg yolks and lemon juice until thickened. Slowly add melted butter while whisking, then stir in mashed roasted garlic, Parmesan cheese, and salt.
2. Assemble the muffins: Spread a thin layer of pesto on each toasted English muffin half and top with slices of cooked chicken.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes.
4. Assemble the Benedict: Place a poached egg on top of each muffin half, drizzle generously with roasted garlic Parmesan hollandaise, and serve hot.

The Pesto Chicken Benedict with roasted garlic Parmesan hollandaise is an aromatic, herb-infused dish that’s hearty yet fresh. The pesto’s bright, basil flavor pairs wonderfully with the rich, creamy hollandaise, and the tender chicken makes for a satisfying meal. This is the perfect dish for anyone craving a savory breakfast with Italian flair!

Grilled Veggie Benedict with Cashew Cream Hollandaise

For a wholesome and plant-based twist, this Grilled Veggie Benedict features smoky grilled vegetables like zucchini, bell peppers, and eggplant, topped with a rich cashew cream hollandaise. It’s an earthy and creamy dish that’s perfect for anyone looking for a filling and healthy breakfast that’s still indulgent and flavorful.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 1 cup mixed grilled vegetables (zucchini, bell peppers, eggplant, etc.)
• 1 tablespoon white vinegar

For the Cashew Cream Hollandaise:

• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Prepare the cashew cream hollandaise: In a blender, combine soaked cashews, water, lemon juice, nutritional yeast, olive oil, and salt. Blend until smooth and creamy.
2. Grill the vegetables: Slice the vegetables and grill them until tender and slightly charred.
3. Poach the eggs: Bring water to a gentle simmer with vinegar and poach the eggs for 3–4 minutes.
4. Assemble the Benedict: On each toasted muffin half, layer the grilled vegetables, then top with a poached egg. Drizzle with cashew cream hollandaise and serve hot.

The Grilled Veggie Benedict with Cashew Cream Hollandaise is a flavorful and satisfying plant-based version of the classic. The smoky vegetables add depth and richness, while the creamy cashew hollandaise brings the perfect touch of indulgence without any dairy. It’s the ideal dish for anyone looking to enjoy a nourishing, yet delicious, breakfast or brunch.

These three recipes bring exciting new flavors to your Benedict repertoire, whether you’re craving something spicy, savory, or plant-based! Let me know if you’d like more recipes or specific variations to suit your taste!

Shrimp & Grits Benedict with Cajun Hollandaise

A Southern classic gets a decadent twist in this Shrimp & Grits Benedict. Featuring plump, seasoned shrimp, creamy grits, and a bold Cajun-spiced hollandaise sauce, this dish blends the best of seafood, Southern comfort food, and brunch indulgence. Perfect for those who want to enjoy the flavors of the South with a twist on the classic eggs benedict.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 1/2 lb shrimp, peeled and deveined
• 1 cup grits, cooked
• 1 tablespoon white vinegar

For the Cajun Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 teaspoon Cajun seasoning
• Salt and pepper to taste

Instructions:

1. Make the Cajun hollandaise: Whisk egg yolks and lemon juice in a bowl over a double boiler until thickened. Slowly add melted butter while whisking. Stir in Cajun seasoning and season with salt and pepper.
2. Cook the shrimp: Season shrimp with Cajun seasoning and pan-sear until pink and cooked through, about 3–4 minutes.
3. Prepare the grits: Cook the grits according to package instructions and set aside, keeping them warm.
4. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes.
5. Assemble the Benedict: Spread a layer of grits on each toasted muffin half, top with sautéed shrimp, a poached egg, and drizzle with Cajun hollandaise.

This Shrimp & Grits Benedict with Cajun Hollandaise brings the savory flavors of the South straight to your brunch table. The creamy grits paired with the spicy, succulent shrimp create an unforgettable combination, while the rich hollandaise adds an indulgent touch. This dish is perfect for those looking to spice up their weekend brunch with Southern charm and a kick of Cajun heat.

Smoked Salmon & Avocado Benedict with Lemon Dill Hollandaise

Elevate your brunch game with the Smoked Salmon & Avocado Benedict. This fresh and flavorful take on the classic Benedict features silky-smooth avocado slices, rich smoked salmon, and a creamy lemon dill hollandaise. It’s a sophisticated yet simple dish, ideal for those who crave a light yet satisfying breakfast with vibrant flavors.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 1/2 lb smoked salmon, sliced
• 1 avocado, sliced
• 1 tablespoon white vinegar

For the Lemon Dill Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the lemon dill hollandaise: Whisk the egg yolks and lemon juice over a double boiler until thickened. Gradually add melted butter while whisking. Stir in chopped dill and season with salt and pepper.
2. Assemble the English muffins: Top each toasted muffin half with slices of avocado and a layer of smoked salmon.
3. Poach the eggs: Bring water to a simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set and the yolks remain runny.
4. Assemble the Benedict: Place a poached egg on top of the salmon and avocado, and drizzle with the lemon dill hollandaise.

Conclusion:
The Smoked Salmon & Avocado Benedict is a light and refreshing brunch dish that combines the richness of smoked salmon with the creaminess of avocado. The lemon dill hollandaise ties the dish together, creating a sophisticated balance of flavors. This recipe is perfect for anyone looking for a fresh, health-conscious yet indulgent brunch option.

Veggie & Hummus Benedict with Tahini Lemon Hollandaise

For a nourishing and vibrant twist on the classic, the Veggie & Hummus Benedict features fresh roasted vegetables, creamy hummus, and a flavorful tahini lemon hollandaise. It’s a plant-based delight that offers all the indulgence of a traditional Benedict, with a healthier, Mediterranean-inspired flair.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 1 cup roasted vegetables (zucchini, bell peppers, eggplant, etc.)
• 1/2 cup hummus
• 1 tablespoon white vinegar

For the Tahini Lemon Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 2 tablespoons tahini
• Salt and pepper to taste

Instructions:

1. Prepare the tahini lemon hollandaise: In a bowl over a double boiler, whisk the egg yolks and lemon juice until thickened. Slowly add melted butter while whisking. Stir in tahini and season with salt and pepper.
2. Roast the vegetables: Roast your choice of vegetables (zucchini, bell peppers, and eggplant work well) in the oven with a drizzle of olive oil until tender and slightly caramelized.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes until the whites are set.
4. Assemble the Benedict: Spread a thin layer of hummus on each muffin half, then top with the roasted vegetables. Place a poached egg on top and drizzle with tahini lemon hollandaise.

The Veggie & Hummus Benedict with Tahini Lemon Hollandaise is a healthy yet indulgent dish that brings Mediterranean flavors to the traditional brunch table. The creamy hummus, roasted veggies, and tahini hollandaise make for a rich and satisfying breakfast without the heaviness. Perfect for anyone seeking a plant-based yet decadent way to enjoy a Benedict-style meal.

These three Breakfast Benedict recipes offer an exciting range of flavors, from the Southern-inspired Shrimp & Grits Benedict to the fresh and vibrant Smoked Salmon & Avocado Benedict. The Veggie & Hummus Benedict provides a wholesome, plant-based option for those looking for something nourishing yet indulgent. Enjoy these fresh twists and let me know if you’d like even more ideas!

Steak & Chimichurri Benedict with Garlic Herb Hollandaise

A hearty and savory take on Eggs Benedict, the Steak & Chimichurri Benedict is perfect for meat lovers. Tender, juicy steak pairs beautifully with vibrant chimichurri sauce, creating a bold contrast to the creamy garlic herb hollandaise. It’s a dish that combines richness, freshness, and a touch of heat for a truly indulgent breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 ribeye steaks or sirloin, grilled to your liking
• 1/4 cup chimichurri sauce (store-bought or homemade)
• 1 tablespoon white vinegar

For the Garlic Herb Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1 garlic clove, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Make the garlic herb hollandaise: Whisk the egg yolks and lemon juice in a bowl over a double boiler until thickened. Gradually add melted butter while whisking. Stir in minced garlic, chopped parsley, salt, and pepper.
2. Grill the steaks: Grill the steaks to your preferred doneness, then let them rest before slicing thinly.
3. Poach the eggs: Bring water to a simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set and the yolks are runny.
4. Assemble the Benedict: Top each toasted muffin half with chimichurri sauce, sliced steak, and a poached egg. Drizzle generously with garlic herb hollandaise.

The Steak & Chimichurri Benedict with garlic herb hollandaise is a bold, flavorful dish perfect for any brunch enthusiast. The steak adds a savory richness, while the chimichurri sauce offers a fresh, tangy bite. The garlic herb hollandaise ties everything together with its creamy and aromatic finish. This Benedict is perfect for those who crave a satisfying, savory, and slightly spicy brunch.

Sweet Potato & Black Bean Benedict with Avocado Lime Hollandaise

This vegetarian twist on Benedict is full of flavor and packed with nutrients. Sweet Potato & Black Bean Benedict features roasted sweet potatoes, hearty black beans, and a tangy avocado lime hollandaise. It’s a wholesome and vibrant dish that brings together the best of savory and fresh flavors in one delicious bite.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 2 medium sweet potatoes, peeled, cubed, and roasted
• 1/2 cup cooked black beans
• 1 tablespoon white vinegar

For the Avocado Lime Hollandaise:

• 3 egg yolks
• 1 tablespoon lime juice
• 1/2 cup unsalted butter, melted
• 1 ripe avocado, mashed
• 1 tablespoon cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Make the avocado lime hollandaise: Whisk the egg yolks and lime juice in a bowl over a double boiler until thickened. Gradually add melted butter while whisking. Stir in mashed avocado, chopped cilantro, salt, and pepper.
2. Roast the sweet potatoes: Roast cubed sweet potatoes with olive oil and season with salt and pepper until tender and caramelized.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes until the yolks are runny.
4. Assemble the Benedict: Layer each toasted muffin half with roasted sweet potatoes, black beans, and a poached egg. Drizzle with avocado lime hollandaise and sprinkle with extra cilantro.

The Sweet Potato & Black Bean Benedict with avocado lime hollandaise is a vibrant and nourishing dish that brings together sweet, savory, and creamy elements. The roasted sweet potatoes and black beans are perfectly balanced by the creamy, tangy hollandaise, making this a delicious and satisfying plant-based breakfast option.

Turkey & Cranberry Benedict with Sage Brown Butter Hollandaise

Perfect for holiday leftovers or just a comforting twist on your regular brunch, the Turkey & Cranberry Benedict brings the flavors of Thanksgiving to your morning. Smoky turkey, tangy cranberry sauce, and a rich sage brown butter hollandaise make this dish a perfect blend of savory and slightly sweet flavors, ideal for cozy mornings.

Ingredients:

• 4 large eggs
• 2 whole wheat English muffins, split and toasted
• 1 cup sliced cooked turkey (roast or smoked)
• 1/4 cup cranberry sauce (homemade or store-bought)
• 1 tablespoon white vinegar

For the Sage Brown Butter Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter
• 4 sage leaves, chopped
• Salt and pepper to taste

Instructions:

1. Make the sage brown butter hollandaise: In a small pan, melt butter over medium heat and cook until it turns golden brown and fragrant, about 4-5 minutes. Add chopped sage leaves and cook for another minute. Whisk egg yolks and lemon juice over a double boiler until thickened. Slowly drizzle in brown butter while whisking. Season with salt and pepper.
2. Assemble the muffins: Layer each toasted muffin half with slices of cooked turkey and a spoonful of cranberry sauce.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes until the whites are set and the yolks are runny.
4. Assemble the Benedict: Place a poached egg on top of the turkey and cranberry sauce, and drizzle with sage brown butter hollandaise.

The Turkey & Cranberry Benedict with Sage Brown Butter Hollandaise is a comforting and seasonal dish that brings all the classic flavors of Thanksgiving to your brunch table. The savory turkey, sweet cranberry sauce, and aromatic sage brown butter hollandaise create a deliciously rich combination. It’s a fantastic dish for holiday mornings or anyone craving a cozy and flavorful breakfast.

These three Breakfast Benedict recipes—Steak & Chimichurri, Sweet Potato & Black Bean, and Turkey & Cranberry—bring exciting new twists, from rich meaty options to wholesome, plant-based alternatives. Whether you’re craving something hearty or light, there’s something here to suit every palate. Let me know if you’d like even more ideas or variations!

Pulled Pork Benedict with Apple Cider Hollandaise

If you love a smoky, savory breakfast with a touch of sweetness, the Pulled Pork Benedict is the perfect choice. Tender pulled pork, sweet apple cider, and a rich hollandaise make for an unforgettable combination. The pulled pork adds depth of flavor, while the apple cider hollandaise brings a sweet and tangy twist to this hearty brunch dish.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 cups cooked pulled pork (use leftover pork or slow-cooked pork shoulder)
• 1/4 cup apple cider vinegar
• 1 tablespoon white vinegar

For the Apple Cider Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Make the apple cider hollandaise: Whisk egg yolks and lemon juice over a double boiler until thickened. Slowly add melted butter while whisking. Stir in apple cider vinegar and season with salt and pepper.
2. Prepare the pulled pork: If not already cooked, slow-cook or reheat pulled pork and keep warm.
3. Poach the eggs: Bring water to a simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set and the yolks are runny.
4. Assemble the Benedict: Layer each toasted muffin half with pulled pork, then top with a poached egg. Drizzle generously with apple cider hollandaise.

The Pulled Pork Benedict with Apple Cider Hollandaise is an indulgent, flavorful dish that offers a beautiful contrast of smoky and sweet. The richness of the pulled pork pairs perfectly with the tangy hollandaise, making it the perfect brunch option for those who love a hearty, comforting meal with a twist.

Spicy Chorizo Benedict with Roasted Red Pepper Hollandaise

For those who love a bit of heat in their breakfast, the Spicy Chorizo Benedict is a must-try. The savory, spiced chorizo sausage is balanced with a creamy roasted red pepper hollandaise, offering both bold and smooth flavors in each bite. This Benedict is a perfect fusion of Mexican-inspired ingredients with classic brunch components.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 links of chorizo sausage, casing removed
• 1 tablespoon white vinegar

For the Roasted Red Pepper Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1/4 cup roasted red pepper (from a jar or freshly roasted)
• Salt and pepper to taste

Instructions:

1. Make the roasted red pepper hollandaise: Whisk egg yolks and lemon juice over a double boiler until thickened. Slowly add melted butter while whisking. Puree roasted red peppers in a blender or food processor, then stir into the hollandaise and season with salt and pepper.
2. Cook the chorizo: In a skillet, cook the chorizo over medium heat until fully cooked, breaking it apart into small crumbles.
3. Poach the eggs: Bring water to a simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set and the yolks remain runny.
4. Assemble the Benedict: Top each toasted muffin half with cooked chorizo, then place a poached egg on top. Drizzle with the roasted red pepper hollandaise and serve immediately.

The Spicy Chorizo Benedict with Roasted Red Pepper Hollandaise is a flavor-packed dish that’s perfect for spice lovers. The savory chorizo and the smoky, sweet roasted red pepper hollandaise make for a bold and satisfying breakfast. This Benedict adds a delicious kick to any brunch spread, offering a satisfying heat without being overwhelming.

Crab Cake Benedict with Lemon Herb Aioli Hollandaise

Delicate, crispy crab cakes form the base of this luxurious Crab Cake Benedict. Topped with a silky lemon herb aioli hollandaise, this dish brings together the sweetness of fresh crab with a zesty, creamy sauce that perfectly complements the eggs. It’s an elegant and flavorful take on the classic, ideal for a special brunch or a seafood lover’s dream meal.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 2 large crab cakes (homemade or store-bought)
• 1 tablespoon white vinegar

For the Lemon Herb Aioli Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 2 tablespoons aioli (or mayonnaise)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lemon zest
• Salt and pepper to taste

Instructions:

1. Make the lemon herb aioli hollandaise: Whisk egg yolks and lemon juice over a double boiler until thickened. Slowly add melted butter while whisking. Stir in aioli, parsley, lemon zest, and season with salt and pepper.
2. Cook the crab cakes: Heat the crab cakes in a skillet until golden brown and crispy on both sides, about 4-5 minutes per side.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes until the whites are set and the yolks are runny.
4. Assemble the Benedict: Place a crab cake on each toasted muffin half, top with a poached egg, and drizzle with the lemon herb aioli hollandaise.

The Crab Cake Benedict with Lemon Herb Aioli Hollandaise is a decadent and sophisticated dish, perfect for those who love seafood. The rich crab cakes paired with the zesty and creamy hollandaise create a mouthwatering combination that’s both indulgent and refreshing. This Benedict makes for a truly memorable brunch experience, ideal for special occasions or when you want to treat yourself.

These three Breakfast Benedict recipes—Pulled Pork, Spicy Chorizo, and Crab Cake—offer a diverse range of flavors from Southern comfort to spicy and seafood-infused delights. Whether you’re craving smoky, spicy, or seafood flavors, these recipes bring something new and exciting to your brunch table. Let me know if you’d like more ideas or variations!

Chicken & Waffle Benedict with Maple Mustard Hollandaise

Combining two Southern favorites—chicken and waffles—this Chicken & Waffle Benedict takes brunch to the next level. Crispy fried chicken paired with soft, fluffy waffles is topped with a rich maple mustard hollandaise, bringing the perfect balance of savory and sweet. This dish is a delightful, comforting twist on the classic eggs benedict.

Ingredients:

• 4 large eggs
• 2 small waffles (store-bought or homemade)
• 2 small pieces of fried chicken (boneless thighs or breast)
• 1 tablespoon white vinegar

For the Maple Mustard Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Make the maple mustard hollandaise: Whisk the egg yolks and lemon juice over a double boiler until thickened. Slowly add melted butter while whisking. Stir in maple syrup, Dijon mustard, and season with salt and pepper.
2. Fry the chicken: Coat the chicken in seasoned flour and fry until golden brown and crispy, about 5–6 minutes per side.
3. Poach the eggs: Bring water to a simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set and the yolks are runny.
4. Assemble the Benedict: Place a waffle on each toasted muffin half, top with a piece of fried chicken, followed by a poached egg. Drizzle with maple mustard hollandaise and serve.

The Chicken & Waffle Benedict with Maple Mustard Hollandaise is the ultimate comfort food brunch. The crispy chicken, fluffy waffles, and sweet-savory hollandaise come together to create a decadent, satisfying dish. Whether you’re enjoying it for a special occasion or just a fun weekend breakfast, this Benedict brings the best of Southern flavors in every bite.

Veggie Frittata Benedict with Pesto Hollandaise

For a fresh, light twist on the classic Benedict, the Veggie Frittata Benedict offers a satisfying mix of seasonal vegetables and a fluffy egg frittata. Paired with a vibrant pesto hollandaise, this dish provides a refreshing and flavorful brunch that’s just as filling as it is colorful.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 1 small zucchini, thinly sliced
• 1/2 red bell pepper, diced
• 1/4 onion, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon white vinegar

For the Pesto Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 2 tablespoons pesto (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Make the pesto hollandaise: Whisk the egg yolks and lemon juice in a bowl over a double boiler until thickened. Slowly add melted butter while whisking. Stir in pesto and season with salt and pepper.
2. Cook the veggie frittata: Sauté the zucchini, red bell pepper, and onion in olive oil until tender, about 5 minutes. Whisk together eggs, pour over the veggies, and cook until set. Sprinkle with Parmesan cheese and broil for 2–3 minutes to brown the top.
3. Poach the eggs: Gently poach the eggs in simmering water with vinegar for 3–4 minutes until the whites are set and the yolks remain runny.
4. Assemble the Benedict: Place a slice of the veggie frittata on each toasted muffin half, then top with a poached egg. Drizzle with pesto hollandaise.

The Veggie Frittata Benedict with Pesto Hollandaise is a refreshing, healthy alternative to the classic. Packed with colorful veggies, the fluffy frittata offers a hearty base, while the vibrant pesto hollandaise adds depth and flavor. This dish is perfect for those who want a light yet satisfying meal, full of fresh, seasonal ingredients.

Bacon & Avocado Benedict with Chipotle Hollandaise

The Bacon & Avocado Benedict adds a smoky, creamy twist to the traditional eggs benedict. The crispy bacon and creamy avocado bring a rich, satisfying element to the dish, while the chipotle hollandaise adds a smoky, spicy kick. This bold, flavor-packed twist is perfect for anyone who loves a hearty, savory brunch with a little heat.

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices crispy bacon
• 1 ripe avocado, sliced
• 1 tablespoon white vinegar

For the Chipotle Hollandaise:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• 1–2 teaspoons chipotle in adobo sauce (adjust to desired heat level)
• Salt and pepper to taste

Instructions:

1. Make the chipotle hollandaise: Whisk the egg yolks and lemon juice over a double boiler until thickened. Slowly add melted butter while whisking. Stir in chipotle in adobo sauce and season with salt and pepper.
2. Cook the bacon: Fry the bacon until crispy and drain on paper towels.
3. Poach the eggs: Bring water to a simmer with vinegar and poach the eggs for 3–4 minutes until the whites are set and the yolks remain runny.
4. Assemble the Benedict: Place a slice of avocado on each toasted muffin half, top with crispy bacon, then a poached egg. Drizzle with chipotle hollandaise and serve.

The Bacon & Avocado Benedict with Chipotle Hollandaise is a savory, smoky brunch dish that’s rich in flavor. The crispy bacon and creamy avocado provide a satisfying contrast to the poached eggs, while the chipotle hollandaise adds a smoky kick with a touch of heat. This dish is perfect for those who love bold flavors and want to spice up their breakfast or brunch.

These three Breakfast Benedict recipes—Chicken & Waffle, Veggie Frittata, and Bacon & Avocado—bring a fresh take to the classic. Whether you’re looking for a sweet and savory combo, a healthy veggie-packed meal, or a smoky, spicy twist, these dishes offer something for everyone. Let me know if you need more ideas or adjustments!