Brunch might be the only meal that’s as much a state of mind as it is a time of day – and no dish captures its spirit quite like Eggs Benedict. Rich, comforting, and endlessly customizable, this brunch staple has surprising roots: according to popular lore, a weary diner at New York’s Waldorf Hotel ordered “something different” one morning in the late 1800s. The chef responded with a plate of poached eggs, Canadian bacon, and Hollandaise sauce atop an English muffin – and Eggs Benedict was born.

Since then, the dish has traveled far beyond Manhattan, transforming in kitchens and cafés across North America. Today, you’ll find countless regional interpretations, each shaped by local ingredients, culinary traditions, and a little creative flair. From crab cakes in Baltimore to pineapple-laced pork in Honolulu, Benedicts have become a delicious reflection of place.

So wherever your travels take you – or wherever your appetite wants to wander – there’s likely a Benedict waiting to tell a story, one rich with flavor and local pride.

Eggs Florentine

Florentine Benedict – Asheville, North Carolina

Nestled in the misty Blue Ridge Mountains, Asheville has earned a reputation as a haven for artists, musicians, and — more recently — brunch enthusiasts. With its emphasis on fresh, local ingredients and a strong vegetarian and wellness culture, this charming North Carolina town is the perfect backdrop for the Florentine Benedict, or Eggs Florentine.

In this meatless variation of the classic, Canadian bacon steps aside for a savory bed of sautéed spinach. Sometimes it’s wilted with a touch of garlic or topped with a sprinkle of nutmeg or Parmesan for extra dimension. The richness of the poached egg and velvety Hollandaise sauce still take center stage, but the spinach lends an earthy elegance — making this a go-to for vegetarians or anyone looking for a lighter indulgence.

Order one at a local Asheville café and you’ll likely be served a house-made English muffin with farm-fresh eggs, seasonally inspired sides, and maybe even a splash of hot sauce made just down the road. Just like the town itself, the Florentine Benedict here is simple, soulful, and full of character.

Southern Benedict – Charleston, South Carolina

In Charleston, South Carolina, brunch is a cultural ritual steeped in hospitality, history, and a whole lot of butter. Here in the heart of the Lowcountry, the traditional Eggs Benedict takes on a rich, soulful Southern identity, transforming into something that’s both indulgent and unmistakably local.

Say goodbye to English muffins and hello to warm, flaky buttermilk biscuits – the perfect Southern vessel for this regional twist. Canadian bacon is swapped out for options like crispy fried chicken or salty-sweet country ham, and in many Charleston cafés, you’ll even find Hollandaise replaced (or enhanced) with peppery sausage gravy. The layers of flavor speak directly to Southern tradition: hearty, hearty, and full of love.

Served on a sunny patio beneath moss-draped oaks or inside a 200-year-old brick building, a Southern Benedict in Charleston is as much about ambiance as it is about taste. Paired with stone-ground grits, collard greens, or a side of fried green tomatoes, this dish doesn’t just nourish – it tells a story of comfort, resilience, and the enduring appeal of Southern cooking.

Crab Cake Eggs Benedict

Crab Benedict – Baltimore, Maryland

In Baltimore – where crab is a way of life – the Chesapeake-inspired Benedict is a brunch standout that celebrates the city’s deep seafood tradition. Here, thick, golden crab cakes take the place of Canadian bacon, adding a sweet, delicate richness that pairs seamlessly with silky poached eggs and a generous drizzle of Hollandaise.

Often seasoned with a touch of Old Bay – the region’s signature spice blend – this variation delivers a subtle kick and unmistakable coastal character. Served atop toasted English muffins or, in some cases, a slice of cornbread, the Crab Benedict is both refined and deeply rooted in local flavor.

Whether you’re perched on a harbor-view terrace or tucked into a boisterous Fells Point bistro, indulging in this version of Eggs Benedict feels like a love letter to Maryland’s culinary soul. It’s proof that seafood isn’t just for dinner – in Baltimore, it belongs at the brunch table too.

California Benedict – Los Angeles, California

In Los Angeles – where brunch is practically a lifestyle – the California Benedict fits right in with the city’s sun-soaked, health-conscious vibe. This version of the classic dish is a lighter, fresher interpretation, reflecting Southern California’s love affair with seasonal produce and West Coast flair.

Canadian bacon gives way to options like smoked turkey or crisp applewood bacon, but the real stars are the vibrant slices of ripe avocado and juicy tomato layered beneath the poached eggs. The Hollandaise often gets a remix too – think tangy, lemon-forward, and a touch more delicate than the traditional version.

Whether you’re dining al fresco in Venice Beach, people-watching in Silver Lake, or catching a rooftop breeze downtown, the California Benedict feels right at home in the City of Angels. It’s colorful, creative, and satisfying without being too heavy – the perfect companion to a mimosa under the palm trees or an oat milk cappuccino in a sunlit café.

Lobster Benedict

Lobster Benedict – Portland, Maine

In Portland – Maine’s charming, sea-salted gem – the Lobster Benedict turns a classic brunch dish into an elegant homage to the coast. Here, sweet, succulent lobster meat replaces Canadian bacon, offering a rich, decadent contrast to silky poached eggs and buttery Hollandaise.

This version doesn’t hold back on indulgence. You might find it served on a toasted English muffin, a bed of sautéed greens, or even a house-made biscuit, depending on the chef’s coastal vision. Many restaurants elevate the sauce with subtle twists – a touch of tarragon, a whisper of truffle oil, or a splash of lemon to brighten the brininess of the lobster.

With Portland’s salty breeze drifting in from Casco Bay and fishing boats bobbing in the distance, the Lobster Benedict feels entirely in its element. Whether you’re seated on a harborside deck or inside a cozy, craft-forward café, this luxurious spin on a brunch staple delivers New England comfort – refined, yet unmistakably tied to the sea.

Southwest Benedict – Santa Fe, New Mexico

Set against a high desert backdrop of adobe buildings and endless skies, Santa Fe brings bold regional flavor to the brunch table with its fiery take on Eggs Benedict. The Southwest Benedict trades formality for flair, infusing the classic dish with the spices and textures of New Mexican cuisine.

Instead of Canadian bacon, expect smoky chorizo or tender carnitas layered beneath perfectly poached eggs. Cornbread, tortillas, or even blue corn cakes often replace the English muffin, adding an earthy sweetness that plays well with the dish’s vibrant toppings. Traditional Hollandaise takes a backseat to zesty alternatives like chipotle Hollandaise or roasted green chile salsa – fiery, tangy, and entirely unforgettable.

In Santa Fe, this Benedict is a plate packed with personality, best enjoyed with a side of hatch green chile and a sunlit view of desert mesas. Whether you’re brunching in a centuries-old hacienda or a funky downtown café, the Southwest Benedict captures the spirit of the region with every bite.

Kalua Pork Eggs Benedict

Hawaiian Benedict – Honolulu, Hawaii

In Honolulu, Hawaii – where palm trees sway and breakfasts often come with an ocean view – the Hawaiian Benedict brings island flavor and aloha spirit to the brunch table. This tropical twist on the classic dish swaps out Canadian bacon for local favorites like crispy Spam or slow-roasted kalua pork, creating a savory base that’s both comforting and deeply rooted in Hawaiian tradition.

Often served atop taro bread, sweet bread, or even rice cakes instead of English muffins, this version adds subtle sweetness and texture. The poached eggs are still the stars, but the supporting cast shines with the possible addition of pineapple, pickled onions, or a citrus-infused Hollandaise that feels as bright as the island morning sun.

Whether enjoyed in an open-air café on Waikīkī Beach or a tucked-away spot in the Manoa Valley, the Hawaiian Benedict is a celebration of local flavors, island hospitality, and the easygoing rhythm of life in paradise.

FAQs: 

Q: What’s the best time to find Eggs Benedict on a menu?
A: Eggs Benedict is most commonly offered during brunch hours, typically between 9 a.m. and 2 p.m. on weekends. However, many breakfast-focused restaurants and cafés in major cities serve it daily.

Q: Are there gluten-free options for Eggs Benedict?
A: Yes. Many restaurants offer gluten-free alternatives such as cornbread, hash browns, or gluten-free English muffins. Always check with the kitchen, as sauces and fillers may contain gluten.

Q: Can I find vegetarian or vegan versions of Eggs Benedict?
A: Definitely. Vegetarian Bennies like the Florentine are common, and some spots offer vegan versions with tofu, plant-based meats, and dairy-free Hollandaise alternatives.

Q: What should I pair with Eggs Benedict at brunch?
A: Popular sides include home fries, mixed greens, fruit, or grits, depending on the region. Drinks like mimosas, cold brew, or fresh-pressed juice complement the richness of the dish.

Q: Is Hollandaise sauce served raw? Is it safe?
A: Traditional Hollandaise is made with egg yolks, lemon juice, and butter, gently heated over a double boiler. When properly prepared, it’s safe to eat. Reputable restaurants ensure it’s held at safe temperatures.

Q: Can I make regional Benedicts at home?
A: Absolutely. Most regional variations use easy-to-source ingredients, and many recipes are available online. A good poached egg and a reliable blender Hollandaise are great places to start.