Just because a Commodore and the Waldorf Hotel’s maitre d’ both preferred their eggs Benedict with an English muffin doesn’t mean that should end the famed breakfast dish’s evolution. M.B. Post chef and co-owner David LeFevre knows not to stick with convention, so for his Benedict ($13), one of the marquee dishes on his new brunch menu, he starts by cutting a buttery bacon cheddar buttermilk biscuit in half. He lays the halves side by side in a cast iron skillet, and presents them topped with crisp arugula, silky La Quercia prosciutto, rich Hollandaise and poached eggs with bright orange yolks that wash over the rest of the ingredients. Commodore E.C. Benedict might not recognize the dish he claims to have created, but if he had any sense, he’d concede the choice of bread, and appreciate LeFevre’s bold pork-on-pork gambit.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.