MASA & Agave Cantina offers multiple styles of Eggs Benedict, including a Guadalajara version with poached eggs, chorizo, and jalapeño hollandaise, a classic with Canadian bacon and hollandaise, and a vegetarian option with sautéed spinach, kale, and mushroom hollandaise, all served with breakfast potatoes.[23] These variations put a Mexican and vegetable-forward spin on the traditional Benedict, using chorizo and spiced hollandaise or greens and mushrooms to create distinct profiles while retaining the familiar poached egg and muffin base.[23] On the plate, the Benedicts bring together creamy yolks, rich sauce, and either smoky sausage or tender vegetables, with crisp potatoes on the side that round out the meal and make each style feel like a full breakfast.[23] Diners and reviewers note the range of preparations as a draw for groups, since both meat eaters and vegetarians can find a version that feels thoughtfully composed rather than an afterthought.[23]