Eggs Benedict: Perbedaan antara revisi
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Berikut beberapa varian dari Eggs Benedict yang masih eksis hingga saat ini:
* Eggs Blackstone memakai [[daging bakon|bakon bergaris]] sebagai pengganti [[Ham (daging)|ham]] dan menambahkan potongan [[tomat]].<ref>{{cite book | last = Rombauer | first = Irma S. | authorlink = Irma S. Rombauer |author2=Marion Rombauer Becker | others = Illustrated by Ginnie Hofmann and Ikki Matsumoto | title = [[The Joy of Cooking]] | origyear = 1975 | edition = 1st Scribner Edition 1995 | year = 1995 | publisher = [[Charles Scribner's Sons|Scribner]] | location = New York, NY | isbn = 0-02-604570-2 | page = [https://archive.org/details/joyofcooking400romb/page/222 222] | chapter = Egg Dishes }} '''Notes:''' ''Title of recipe is poached eggs Blackstone. Uses fried slice of flour dipped tomato, minced bacon, poached eggs, and hollandaise. No bread for base.''</ref>
* Eggs Blanchard memakai [[saus Béchamel|Béchamel]] sebagai pengganti [[saus Hollandaise|Hollandaise]].<ref>{{cite book|last1=Hirtzler|first1=Victor|title=The 1910 Hotel St. Francis cook book|url=https://archive.org/details/1910hotelstfranc0000hirt|date=1988|publisher=Windgate Press|location=Sausalito, Calif.|isbn=978-0915269068|edition=1st}}</ref>
* Eggs Florentine memakai [[bayam]] sebagai pengganti ham atau menaruhnya secara bersamaan (bayam di bawah ham).<ref>{{Cite news | last = | first = | title = Rich mix of patrons makes Moto's special | newspaper = [[The Atlanta Journal-Constitution|The Atlanta Journal and The Atlanta Constitution]] | pages = A/6 | date = December 18, 1986 | url = | postscript = <!--None--> }} "eggs Florentine ($3.95), eggs poached and topped with Hollandaise sauce, served on spinach and English muffin" '''Notes:''' ''Not directly verified. Viewed through Google News Archive snippet view.''</ref> Versi tertua dari Eggs Florentine menambahkan bayam bersama dengan [[telur apung]] atau [[telur panggang]].
* Eggs Chesapeake memakai [[kepiting|crab cake ala Maryland]] sebagai pengganti ham.<ref>{{cite book|last1=The Editors of Saveur Magazine|title=SAVEUR: The New Classics Cookbook: 1,000 Recipes + Expert Advice, Tips, and|date=28 Oktober 2014|publisher=Weldon Owen|isbn=978-1616287351|page=461|url=https://books.google.co.nz/books?id=z4PtCQAAQBAJ&pg=PT1493&lpg=PT1493&dq=crab+%22Eggs+Chesapeake%22&source=bl&ots=WiFK_Xpnmu&sig=7ws0DCYGgxENfkXeMbEUtHJNe_w&hl=en&sa=X&ved=0ahUKEwjC9ezXkavVAhWJi5QKHYBECws4ChDoAQghMAA#v=onepage&q=crab%20%22Eggs%20Chesapeake%22&f=false|accessdate=28 Juli 2017}}</ref>
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