Some other variations on the Original Eggs Benedict; 
Seafood Benedict replaces the ham with crab and/or shrimp and/or lobster and/or baby scallops.
Eggs Florentine substitutes spinach for the ham.[9][10][11] Older versions of eggs Florentine add spinach to poached or shirred eggs Mornay – eggs covered in Mornay sauce.[12]
Eggs Royale (Also known as Eggs Pacifica, Eggs Montreal, Eggs Victoria, Eggs Royal or Salmon Benedict) replaces the bacon with smoked salmon. Commonly served with capers and red onions, either on the side or directly on top of the hollandaise sauce.
Eggs Commander's was created by Chef Paul Prudhomme during the time he was working at Commander's Palace in New Orleans. The dish varies from Eggs Benedict in that the bacon is replaced with spicy andouille or breakfast sausage, and the hollandaise sauce is replaced with bearnaise sauce.
Pacific Northwest Eggs Benedict Poached egg over wild Alaskan Smoked Salmon on a toasted English muffin covered with Hollandaise sauce. Can also substitute Dungeness crab cakes for English muffin.
Eggs Montoya Replaces bacon for filet mignon.
Eggs Sardou substitutes artichoke bottoms and crossed anchovy fillets for the English muffin and ham, then tops the hollandaise sauce with chopped ham and a truffle slice. The dish was created at Antoine's Restaurant in New Orleans in honor of the French playwright Victorien Sardou. A more widespread version of the dish starts with a base of creamed spinach, substitutes artichoke bottoms for the English muffin, and drops the ham.
Irish Benedict replaces the ham with corned beef hash or Irish bacon.
Eggs Chesapeake replaces bacon with crabcake.
Pennsylvania-Dutch Benedict replaces the ham or bacon with scrapple. Popular in the eastern region of Pennsylvania.
Veggie Benedict, also known as California Benedict, replaces the bacon with avocado and tomato.
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