10 Creative Takes on Eggs Benedict

By Sarah Freeman  |  January 14, 2014
Credit: Nick Murway

Brunch staples: we love them, we crave them, we live for the weekend to dive into them. If you worship at the temple of savory brunch dishes, then chances are good you’ve savored a few plates of eggs Benedict. But what if there's something better than the simple combination of poached egg, ham and rich hollandaise over an English muffin? From housemade mortadella to tea-smoked duck, Chinese biscuits and cornbread, these dishes ditch the typical ingredients in favor of more interesting components.

  • Credit: Galdones Photography

    Bar Toma

    Erik Freeberg offers guests an Italian take on the traditional eggs Benedict. Called the Va Bene, the dish is two poached eggs served over housemade Mortadella on ciabatta and topped with a truffle hollandaise.

    110 E. Pearson St.; 312-266-3110

  • A10

    Take a trip down to Hyde Park and fried oyster Benedicts await. Matthia’s Merges new restaurant served its Benedict on a housemade crumpet with tomato hollandaise.

    1462 E. 53rd St.; 773-288-1010

  • Belly Q

    A soft-boiled egg is deep-fried so that a thin layer of crispy fried batter that protects the still-runny yolk and soft white is the start of the tea-smoked duck Benedict. It's served on a toasted Chinese biscuit and comes topped with gai lan and curry hollandaise.

    1400 W. Randolph St.; 312-563-1010

  • Credit: Nick Murway

    Francesca's Forno

    This Wicker Park Italian eatery ditches the English muffin for arancini. The crispy risotto is served with prosciutto, poached egg, hollandaise and house potatoes.

    1576 N. Milwaukee Ave.; 773-770-0184

  • Flagship

    Yes, that is a flight of eggs Benedict. Flagship serves a trio of Benedicts including a classic with Black Forest ham, Sardou with creamed spinach and artichoke, and a New Orleans-inspired one with sautéed shrimp and Cajun hollandaise sauce.

    1622 W. Belmont Ave.; 773-281-3805

  • GT Fish & Oyster

    This seafood lover's paradise opts for crab to star in its Benedict. The poached crab is served over kale and an English muffin with an egg and classic hollandaise sauce.

    531 N. Wells St.; 312-929-3501

  • Mercadito

    This Latin take on the American classic starts with a piece of crispy corn bread. That is topped with a poached egg and chipotle hollandaise sauce to create the huevos ahogados.

    108 W. Kinzie St.; 312-329-9555

  • Old Town Social

    The BLT gets a brunch twist in the BLT Benedict. Buttermilk biscuits are covered with smoked pork belly, arugula, poached farm eggs and tomato hollandaise.

    455 W. North Ave.; 312-266-2277

  • Old Town Pour House

    The weekend is made for lobster. In this case it’s a lobster Benedict on an English muffin with a lobster cake, poached eggs and tarragon whole-grain mustard hollandaise with breakfast potatoes.

    1419 N. Wells St.; 312-477-2800

  • Credit: Nick Murway


    Rounding out these unique takes on eggs Benedict is perhaps the most unconventional of them all. Corned beef replaces traditional ham and is served on a housemade English muffin with sauce choron.

    2039 W. North Ave.; 773-661-1540