I'd have to go with my summertime brunch go-to. Eggs Benedict, Maryland Style.
Long story short, instead of english muffin, the base is a local tart panko breaded fried green tomato (high heat so still pretty sturdy inside) but nicely warmed through.
Replace canadian bacon with local virginia ham or pancetta, sauteed/fried until slightly crispy.
On top a local perfectly poached large farm egg with a gorgeously vibrant runny orange yolk.
Top egg with fresh jumbo lump maryland crabmeat, delicately turned with fresh minced garden chive and cold steamed eastern shore corn, and topped with a homemade old bay hollendaise.
Why it's amazing? FGT = crunch and tart, ham gives texture, fat, umami, runny poached egg is just gorgeous and silky, local crab meat is pefectly sweet and tender and seafoody, local chives give color and hint of onion, corn gives incredible sweet complement to crab, and old bay hollendaise, because it is just a part of my soul growing up here. All together, one big messy bite = summertime in maryland.
Credit is years of living in this area, and countless versions of traditional eggs benedict with bits and pieces of this, e.g. traditional with crab, or traditional with old bay, etc. I'm sure it's been done before, but this to me, in a nutshell, is a perfect maryland summertime brunch, and the dish that I would request on my deathbed, assuming somehow I was dying during that brief summertime window when the stars align and I can get all of these things in optimal condition from farmers market. Also, I am not big into even numbers, so when I do this, I have 3 towers, not the eternally traditional two.