It’s difficult to improve on eggs Benedict with its seemingly perfect blend of salty, chewy and tangy that always equals satisfied. Brunch novelties on the classic usually involve trying to elevate the palate of Benny lovers by substituting Canadian bacon with crab and asparagus and the like. While these cloth-napkin varieties are delicious in their own right, the heartiness of the original seems to linger longer in your stomach and in your memory. Finally, someone’s gone the right way, though: the way of filling Latin comfort food. Makers & Finders’ Arepa Benny uses the thick Venezuelan corn cake, the arepa, in place of the measly English muffin, and layers coffee-rubbed shredded beef, vine-ripened tomatoes and golden poached eggs, topping it all off with salsa verde hollandaise sauce, salt and pepper, and freshly chopped cilantro. This is how you do gluten-free, people. Molly O’Donnell