Decadent eggs Benedict are at the heart of every good brunch. People toast to birthdays, holidays and life milestones over the perfect combination of breakfast flavors. The dish has evolved into a global favorite, with substitutions aplenty. Would you like it with sausage instead of bacon? Or a vegetarian version with avocado? In this article, we’ll share some current renditions worth traveling for. Here’s what you’ll learn:

Global twists on a classic dish

Eggs Benedict was invented at the original Waldorf Astoria location on Fifth Avenue and 34th Street, where the Empire State Building now stands, and the tradition of culinary innovation continued when Waldorf Astoria New York moved uptown in 1931. The Art Deco icon, celebrating its 90th anniversary on Park Avenue this October 1, is undergoing a meticulous restoration to reopen in 2023.

Eggs Benedict has made such an indelible impression on modern culinary culture that it even boasts its own national day in the United States, celebrated on April 16 every year. As its popularity rose in the 20th century, creative twists were made to the dish around the world. You can find everything from eggs Benedict with guacamole and chorizo to an eggs Benedict burger topped with a poached egg.

Of the many varieties served at top hotels and local cafes, our favorite twist on the classic is from Waldorf Astoria Edinburgh - The Caledonian’s eggs royale. The hotel is an icon in the city’s former, antique railway station on Princes Street in the heart of the Scottish capital. Biagio Zapparrata, senior chef de partie at the hotel, whipped up a new recipe that has soared in popularity, replacing Canadian bacon with Scottish smoked salmon.

“The eggs royale recipe represents the essence of Scotland and the luxury service that we’re known for at the Waldorf Astoria. The fantastic, local Scottish smoked-salmon and the hollandaise sauce create the perfect alchemy,” says Zapparrata.

He shares a quick tip for anyone making eggs royale. “One of the secrets to making a nice hollandaise sauce is to add a tiny bit of water in with the egg yolks before whisking them, and to add salt only at the end. The water for the poached eggs has to simmer, not boil, otherwise your eggs will not be perfect. Gently stir the water with a spoon and wait for a few seconds before dropping the egg in,” he shares. Follow his detailed directions in the recipe below to bring the magic of this dish home until your next trip to Edinburgh.

Eggs royale

Contributed by Biagio Zapparrata, senior chef de partie, Waldorf Astoria Edinburgh - The Caledonian

Difficulty: Medium | Prep and cooking: 15 minutes | Serves 1

Ingredients for the hollandaise sauce:

4½ ounces unsalted butter 2 egg yolks About 2½ teaspoons white wine vinegar Sprig of rosemary About 1¼ teaspoons hot water Salt and pepper to taste

Ingredients for the poached eggs:

2 medium eggs (for poaching) ½ cup white wine vinegar Smoked salmon 1 English muffin

Prep:

To poach eggs:

To serve:

Elizabeth Wellington is a travel writer and brand copywriter whose work has appeared in Vogue, Condé Nast Traveler, Travel & Leisure and BBC. When not writing in her Vermont farmhouse, she's usually en route to a new destination with a notebook in hand.