RockCreek’s Eggs Benedict places poached eggs over an English muffin or similar base, often incorporating a seafood element such as fish or crab, and tops it with hollandaise alongside a side of grits and arugula.[3] The twist here is the seafood focus and the pairing with creamy grits and peppery greens, which shifts the Benedict into a more coastal, Southern-influenced brunch dish.[3] Eating it, you get the richness of egg and sauce, the smooth grits, and the fresh bite of arugula in one plate, with the seafood adding a savory depth.[3] Photos and descriptions from diners show this Benedict as part of a broader brunch menu that plays to the restaurant’s seafood strengths.[3]