• Arugula & Prosciutto: English muffin, arugula, prosciutto, poached egg, hollandaise sauce, and chopped fresh basil.
• BLT: Toasted sourdough, arugula, bacon, sliced tomato, poached egg, hollandaise sauce, and green onions.
• Cajun: Cheddar cheese biscuit, andouille sausage, poached egg, hollandaise sauce (add some smoked paprika to taste), and green onions.
• California: Croissant, avocado, bacon, sliced tomato, poached egg, hollandaise sauce, and green onions.
• Caprese: English muffin, fresh basil, fresh mozzarella, sliced tomato, poached egg, hollandaise sauce, and chopped fresh parsley.
• Creole: Fried polenta, sliced and fried tomato, Creole-seasoned sautéed shrimp, poached eggs, hollandaise sauce, and chopped fresh parsley.
• Denver: English muffin, cheddar cheese, ham, sautéed onion and green pepper, poached egg, hollandaise sauce, and chopped fresh parsley.
• Eggs Chesapeake: English muffin, crab cake, poached egg, hollandaise sauce and chives.
• Eggs Florentine: English muffin, Swiss cheese, sautéed spinach, sautéed mushrooms, poached egg, Gruyère mornay sauce, and chopped fresh parsley.
• Eggs Royale: English muffin, smoked salmon/lox, poached egg, hollandaise sauce, and fresh dill.
• Fancy French: Toasted French bread, sautéed asparagus spears, poached egg, hollandaise sauce, and a dash of cayenne pepper or paprika.
• Italian: English muffin, pesto, fresh mozzarella, prosciutto, poached egg, hollandaise sauce, and dash of cayenne pepper or paprika.
• Loaded Baked Potato: Baked and fried potato slice, cheddar cheese, bacon, poached egg, hollandaise or mornay sauce, and green onions.
• Pastrami: Toasted rye bread rounds, provolone cheese, pastrami, poached egg, hollandaise sauce and caraway seeds.

Or try these substitutions for or additions to classic Eggs Benedict ingredients:

• Substitutes for English muffins: Half a baked potato, fried polenta, croissant, pretzel bun, fried corn cake, biscuit (including variations like herbed or cheddar cheese), portobello mushroom, or toasted sandwich bread rounds (use a 3-inch biscuit cutter.)
• Substitutes for Canadian bacon: American bacon, Irish bacon, black pudding, ham, smoked salmon/lox, prosciutto, pastrami, andouille sausage, crab cake or sautéed shrimp.
• Vegetable additions: Sautéed asparagus spears, sautéed or fresh spinach, sautéed mushrooms, sliced tomato, avocado, arugula, or fresh basil.
• Other additions: Pesto or any type of cheese.
• Hollandaise sauce variations or substitutions: Sriracha hollandaise, béchamel sauce, or mornay sauce.
• Garnishes: green onion or chives, chopped fresh parsley, fresh dill, fresh basil, cayenne pepper, or paprika.