Eggs Benedict is a lavish dish. Open-faced English muffins layered with Canadian bacon, poached eggs, and rich Hollandaise sauce make a showstopping brunch when paired with seasonal fruit. Though it's hard to imagine how it can get much better, we've added some fresh ideas to this tried-and-true classic.

Lyda Jones, our Test Kitchens Director, is passionate about these richly flavored delights. She developed three regional variations, merging traditional Southern ingredients with a variety of bread bases. We thought the popular Lowcountry dish shrimp and grits couldn't be improved. Yet Robert Stehling of Hominy Grill in Charleston put a delicious twist on this recipe using fried grits squares, asparagus spears, and a creamy shrimp sauce.

All the versions received high ratings, but it was the Country Ham Eggs Benedict that captured my Kentucky heart. The recipe was also inspired by a Charleston restaurant--The Baker's Café. How can you go wrong with tender cornbread pancakes, fried ham, and eggs all smothered in a Swiss Cheese Sauce?

You'll find these recipes may take a little extra time, but they are worth the effort. Some variations offer make-ahead tips so you can get a headstart before company comes. Don't let the thought of poaching eggs scare you.

For tips on perfecting egg poaching, see "From Our Kitchen" on page 186 of the March 2003 issue of Southern Living.