Three life-changing Eggs Benedict plates

Served’s CBBP can feed a family.
Photo: Wade Vandervort

If there’s one breakfast dish I could order for the rest of my life, it’s Eggs Benedict. Classic and comforting, it’s the perfect combination of simple ingredients: poached eggs, Canadian bacon and creamy Hollandaise piled atop a buttered, toasty English muffin. While the origins of this traditional NYC breakfast are muddled (the stories all lead back to guys named Benedict), there are new and outrageous takes on the standard emerging all the time. When the classic version won’t do, consider one of these spots for a second-wave Benny that’s sure to make your list of morning must-haves.

Spago Benedict

Wolfgang Puck can make anything feel fancy, and his approach to Eggs Benedict is no different. The maestro switches up the game with a duo of crispy three-bite latkes instead of the standard open-faced English muffin, then tops ’em with smoked salmon, poached eggs and a creamy white wine-based Meyer lemon béarnaise. The result is the best of two smoky, salty worlds, with a delicate crunch from the golden-brown potato pancake base. Hurry into Spago to enjoy it—the iconic restaurant will close January 27 before moving over to Bellagio this summer. Forum Shops, 702-369-6300.

Served's Corned Beef Bread Pudding Benedict

This Henderson brunch spot offers eight(!) different variations of the Benedict, and the CBBP stands out as the most indulgent, over-the-top, must-order dish on the list. Two dense and crispy cubes of slightly sweet but oh-so-savory marbled rye “bread pudding” serve as the plate’s foundation, topped with tangy house-made corned beef, potatoes, poached eggs, Hollandaise and green onions. One warning: This baby is huge. Split an order with a friend, or prepare to take half to go. 1770 W. Horizon Ridge Parkway, 702-263-0136.

Hexx Benedict

Hexx at Paris Las Vegas might be best known for its chocolate and desserts, but replacing the Eggs Benedict’s English muffin with an inch-thick slice of buttery au gratin potatoes deserves an award, stat. Order a croissant on the side to soak up those perfectly poached, golden-as-the-sun egg yolks and an otherworldly Hollandaise, rich and seasoned with a hint of Tabasco. Add asparagus spears and a thick ring of juicy, salty Canadian bacon, and you’ve got a truly transcendent breakfast. The best part? They serve brunch till 4 p.m. on weekdays and 2 p.m. on weekends, so you can sleep in and still eat like a king or queen. Paris Las Vegas, 702-331-5100.

Photo of Leslie Ventura

Leslie Ventura is a staff writer at Las Vegas Weekly and Industry Weekly. She’s picked the brains of rock stars ...

Get more Leslie Ventura
  • My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the ...

  • The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ ...

  • The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.

  • Get More Dining Stories
Top of Story