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Found this on Wikipedia when writing my Hollandaise Sauce recipe and thought it handy enough to keep here and add as I make stuff

Eggs Benedict Variations:

• • Eggs Blackstone: substitutes streaky bacon for the ham and adds a tomato slice.
  • Eggs Blanchard: substitutes Béchamel sauce for Hollandaise.
  • Eggs Florentine: substitutes spinach for the ham or adds it underneath. Older versions of eggs Florentine add spinach to poached or shirred eggs.
  • Eggs Mornay substitutes: Mornay (cheese) sauce for the Hollandaise.
  • Eggs Atlantic, eggs Hemingway, or eggs Copenhagen (also known as eggs Royale and eggs Montreal in New Zealand): substitutes salmon (or smoked salmon) for the ham. This is a common variation found in Australia, New Zealand, Canada and the United Kingdom. This is also known as “eggs Benjamin” in a few restaurants in Canada.
  • Huevos Benedictos: substitutes either sliced avocado or Mexican chorizo for the ham, and is topped with both a salsa (such as salsa roja or salsa brava) anda hollandaise sauce.
  • Eggs Hussarde: substitutes Holland rusks for the English muffin and adds Bordelaise sauce.
  • Irish Benedict: replaces the ham with corned beef or Irish bacon.
  • Dutch Benedict: replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.
  • Eggs Hebridean: replaces the ham with black pudding,[20] often from Stornoway.
  • Eggs Cochon: a variation from New Orleans restaurants which replaces the ham with pork “debris” (slow roasted pork shredded in its own juices) and the English Muffin with a large buttermilk biscuit.
  • Black Benedict: My own creation substitutes German Smoked Black Forest Ham for the ham.

I’ll keep adding as I find / think of stuff, if you know of some, please let me know

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