What To Eat With Eggs Benedict

Picture this: a lazy Sunday morning. I’m staring at a plate of Eggs Benedict, my fork poised like a surgeon’s scalpel. The first cut releases a river of golden yolk, and for a moment, I feel like a culinary god. Then, reality hits—I take a bite, and it’s perfect. But here’s the real question: what are you supposed to eat with it?

Look, I love a good Hollandaise soak as much as the next person. But let’s be honest—eating just a pile of poached eggs and ham gets boring fast. You need sides that complement without stealing the spotlight. So, let’s talk about the unsung heroes of the Eggs Benedict plate.

The Potato Power Move

Crispy hash browns are the classic choice, and for good reason. They provide a crunch that cuts through all that creamy richness. Remember: golden, not greasy—nobody wants a soggy breakfast.

If you’re feeling fancy, try roasted fingerling potatoes tossed in rosemary. The herby, salty bite is a genius counterpoint to the silky yolk. (Plus, they look Instagram-worthy, which is half the battle, right?)

Pro tip: Season them generously with sea salt and cracked pepper. Your taste buds will thank you—and so will your eggs.

Green That Cuts the Fat

You need something fresh to break up all that buttery richness. A simple green salad with a lemon vinaigrette works wonders. The acid zings against the richness like a tiny flavor firework.

Or go for sautéed spinach with garlic—just don’t drown it. A quick toss in a hot pan keeps it bright and slightly bitter. (Bitter is good here; it’s the yolk’s best friend, trust me.)

Even a handful of rocket (arugula) on the side does the trick. Its peppery edge slices through the fat like a little green ninja. Simple, bold, and very effective.

Smoked Salmon Eggs Benedict with Caper Butter Hollandaise Recipe

Fruit? Yes, Fruit.

Don’t laugh—a few slices of ripe avocado or grilled pineapple are unexpected genius. The avocado’s creaminess whispers alongside the yolk, while the pineapple’s sweetness screams “tropical vacation” in your mouth.

Alternatively, a small bowl of fresh berries adds a tart, juicy counterpoint. They’re like little jewels that make your breakfast feel bougie without extra effort. (You’re welcome.)

Bread—But Make It Better

The English muffin is traditional, but let’s push it. A sourdough toast or flaky croissant base changes the game entirely. The tangy sourdough stands up to the Hollandaise; the croissant adds buttery layers of decadence.

For a low-carb twist, try a portobello mushroom cap as the base. It’s earthy, meaty, and surprisingly satisfying—perfect if you’re feeling healthy-ish. (Or just want to trick yourself into eating veggies.)

Protein Without the Ham

While Canadian bacon is classic, smoked salmon (lox) turns your Benedict into a luxury experience. The smoke and salt balance the rich sauce perfectly. Or swap in crispy bacon for a smoky, crunchy twist.

What To Serve With Eggs Benedict: 10 Best Side Dishes

Vegetarians: sautéed mushrooms or roasted asparagus are amazing alternatives. They add umami and volume without stealing the yolk’s thunder. (Honestly, asparagus is God’s gift to Benedicts.)

Drinks Are Sides Too

You can’t just eat this—you need to drink it right. A cold mimosa (orange juice + champagne) cuts the richness with bubbles and citrus. It’s basically a breakfast party in a glass.

If you’re a coffee person, go for a black Americano or a latte with oat milk. The bitterness of coffee cleanses your palate between bites. Just don’t ruin it with sugar—let the eggs shine.

When in Doubt, Keep It Simple

You don’t need a five-course spread. Sometimes, a small salad and extra Hollandaise is all you need. The magic of Eggs Benedict is that it is a complete meal—if you let it.

But if you’re really stuck, go ask your brunch buddy. “What do you want on the side?” is a question no one ever regrets asking. (Unless they answer “kale chips.” Then you run.)

So next time you make or order Eggs Benedict, don’t panic. Grab some crispy potatoes, a handful of greens, and maybe a sneaky fruit. The yolk will thank you—and so will your stomach. Now go brunch like a boss.