The Breakfast Shack out west on Boynton Beach Boulevard is specifically highlighted for a crab-cake eggs Benedict that pairs two oversized, homemade crab cakes with the traditional Benedict format.[10] This version stands apart by replacing standard ham or Canadian bacon with substantial crab cakes, making the dish feel closer to a seafood main while still built on poached eggs, an English muffin and hollandaise.[10] When you eat it, the crab cakes provide a crisp exterior and tender interior that combines with the runny yolks and sauce, and the portion described suggests a filling, indulgent breakfast plate.[10] Food writers have pointed to this Benedict as a defining dish for the restaurant, noting that it helps justify an early wake-up to catch their limited breakfast hours.