By Leigh O’Connor.
There are brunch dishes - and then there’s eggs Benedict. A classic so iconic it feels like a rite of passage for every lazy Sunday morning, yet so adaptable it becomes a canvas for culinary imagination.
The boujee version, however, is where the traditional poached egg and Hollandaise are elevated into an experience dripping with indulgence, elegance, and flair.
Imagine the scene: a sun-drenched café, gold-edged plates glinting beneath soft jazz and before you arrives a tower of decadence. Instead of the humble English muffin, perhaps a buttery brioche or flaky croissant forms the foundation, its edges caramelised from a quick kiss on the pan.
The egg, poached to perfection, trembles ever so slightly, its yolk a golden orb waiting to spill like sunshine across the plate. Then comes the hollandaise - not just any Hollandaise, but one infused with truffle, its earthy perfume curling up into the air, or perhaps tinged with saffron for a subtle, regal warmth.
Luxury is in the details. A ribbon of smoked salmon, jewel-like pearls of salmon roe glistening on top, or maybe even delicate shavings of caviar - because why not?
For the meat lover, wafer-thin slices of Wagyu pastrami or crisped pancetta add savoury depth, the salt playing harmoniously with the sauce’s silken richness. Sprinkled micro-herbs and edible flowers aren’t just decoration; they’re the finishing touch that turns a plate into art.
Boujee Eggs Benedict doesn’t stop at glamour - it also thrives on reinvention. Alternative versions of this brunch classic are reshaping how we think of indulgence:
The Coastal Luxe
Swap the muffin for a toasted sourdough base and crown the egg with butter-poached lobster or plump prawns. A lemon-chive Hollandaise cuts through the richness, while a scattering of dill ties the dish back to the sea. Every bite feels like a coastal holiday, salt air and sunshine included.
The Plant-Based Elegance
Vegans need not miss out. Silken tofu or marinated eggplant slices take the place of eggs, layered on a vegan brioche. Instead of Hollandaise, a cashew-based saffron sauce delivers the same creamy indulgence with a nutty undertone. Add avocado, roasted cherry tomatoes and a dusting of smoked paprika for a dish as lush as it is ethical.
The Global Fusion
Why stop at France? Picture a Japanese-inspired Benedict: base it with toasted nori sheets atop rice cakes, then add soy-marinated salmon or miso-glazed eggplant. Finish with yuzu Hollandaise, bright and citrusy.
For a Mexican twist - cornbread base, chorizo crumble, chipotle Hollandaise and a scattering of fresh coriander. Boujee here doesn’t just mean expensive - it means bold, worldly, adventurous.
The Sweet-savoury Dream
For those who crave contrast, imagine swapping the base for a fluffy Belgian waffle. Layer with crispy fried chicken, poached egg and a maple-bacon Hollandaise. Sweet, salty and utterly unapologetic, it’s brunch indulgence at its finest.
Boujee eggs Benedict isn’t about rewriting the rules - it’s about expanding them. At its heart, the dish is still about harmony: the silk of egg yolk, the tang of Hollandaise, the crunch of a base.
Dressed in truffle, lobster, or global flair, it becomes a dish that whispers of celebration. Whether shared at a high-end café, served at a long, lingering brunch with friends, or crafted at home with care, this reimagined Benedict is more than breakfast.
It’s theatre. It’s luxury on a plate. Most of all - it’s joy.
