901 Louisiana Ave., (504) 891-9626
Fried green tomatoes and jumbo lump crabmeat set the stage for two poached eggs and hollandaise in eggs Atchafalaya.
7329 Freret St., (504) 861-7890
House-made crab cakes are stacked on an open-face English muffin, then poached eggs and hollandaise are added for the Crabby Benedict.
601 Gallier St., (504) 944-9272
Eggs Florentine features a bed of hash browns (or grits) topped with poached eggs smothered with creamed spinach and fried oysters.
Ruby Slipper Cafe
139 S. Cortez St., (504) 309-5531; 200 Magazine St., (504) 525-9355; 2001 Burgundy St., (504) 525-9355
The CBH Benedict starts with an open-face buttermilk biscuit covered with house-made corned beef hash and horseradish cream sauce and is finished with two poached eggs and hollandaise.
547 St. Ann St., (504) 587-0093
Smoked ham, Charlie T's boudin (from Breaux Bridge) and American cheese are stacked on two grilled French bread slices and topped with poached eggs and Creole hollandaise in the Breaux Bridge Benedict.