Mr. Victor from Court Street Grocers
We love the crazy snappy, peppery sausage on its own, but all the more so with bites of pork-saturated egg, which remained light and fluffy even after a 20 minute subway trip. The rustic roll is just crusty enough to be assertive without smooshing out the innards; its tender, poofy crumb cradles everything well.
Jeff at City Sandwich
Chicken and Egg Sandwich at Northern Spy Food Co.
It's filled with crispy, juicy thigh meat that's so much more flavorful than its white counterparts. The added richness of a bursting yolk is lightened by a punchy, herby chimichurri that really adds something to the dish. It's all stuffed into bread that's light enough to sop up its green sauce, but still crusty on the outside. This sandwich is available on the weekend brunch menu and on the lunch menu the rest of the week.
Eggplant Egg Sandwich at Farm on Adderly
Over a hefty, well-salted and olive-oiled eggplant steak—healthy-indulgent, as opposed to straight-up indulgent—it's got a heaping mound of soft-scrambled eggs under a blanket of melty, super-drippy cheddar that oozes cheesy oils into the toasted ciabatta.
Bacon Banjo at Pies 'n' Thighs
A fine five-dollar breakfast, fried egg and cheese with two salty bacon strips, thick and crispy from end to end. The biscuits are tasty, if not perfect: tender with lots of flaky layers, though a tad harder on top than we'd like. That said, they're an excellent delivery vehicle for eggs, gravy, and anything else you want to slop on them.
Cheddar & Scallion Frittata Sandwich at Bklyn Larder
The egg is rich with cheddar and cooked to a quivering just-set patty that's pretty ideal in a biscuit. And man, that biscuit: it's not exactly classic, wide and short with a glossy brown top, but it's insanely buttery and as flaky as you could wish.
Egg Sandwich at Bluebird Sky
The ham is thick-cut and super-smoky, which lends flavor to the soft mass of eggs; the cheese is ample and soft and melty, enough that you really get its distinctive Gruyere sweetness. It's all on a crisp Grandaisy loaf that holds it just right.
Cheddar-Ham Biscuit at Iris Cafe
Co-owner Rachel Graville uses her grandma's biscuit recipe, which is already flaky, soft, and all those other good adjectives, but then she goes and adds Surryano ham (Serrano-style from Surrey, Virginia) and cheddar. The poached egg is perfectly cooked and peppered, and the yolk oozes into the biscuit craters with the slightest prodding.
Perfect Little Egg Sandwich at Dominique Ansel Bakery
A tiny brioche bun holds a disk of lovely creamy steamed scrambled eggs topped by a dab of melted gruyere cheese. They make them to order, so it doesn't come as fast as your local deli's egg sandwiches, but these puppies are worth the wait.
Shakshuka at Taboonette
The sandwich that first won us over, made us drop our plans for the evening, and head to Taboonette for dinner. We love the traditional dish of eggs baked in a spiced tomato sauce, but Taboonette's version translated well to pita form. The sauce had ample chunks of tomato, deeply flavored with garlic, onion, and harissa; it's well-calculated to be satisfying and sloppy, but not too wet to soak through the pita.
Chorizo, Egg, and Cheese at Eggs Travaganza
This sandwich deserves a place in the pantheon of New York breakfast sandwiches, and is one of Ed's personal favorites. The chorizo gets a nice crust from the grill, the egg can be over easy if ordered, and who knew American cheese and chorizo were a marriage made in breakfast sandwich heaven?
Eggs Travaganza: NE Corner of 52nd Street and Park Avenue, New York NY 10022 (map); 917-657-0987
Roast Pork, Ciabatta, & Fried Eggs At Maialino
Scrambled Egg on a Roll at Toby's Estate
The Aussie cafe's short but sophisticated sandwich menu doesn't pull any punches, like in this egg-overflowing crusty roll filled with perfectly-scrambled cheddary eggs and—you what now?—"espresso-laquered bacon"? Said bacon is slightly candied, and comes across just a little sultrier than the norm: inventive without being too breakfast-meat-outré, and adding a subtle tingle to the standard egg-and-cheese trope.
Sabeech at Taboonette
Substantial strips of eggplant are cooked to a satisfying squish that clearly have help from oil, but they aren't absolutely saturated in it; the sliced egg and rich tahini fill it out. A lighter breakfast on a fluffy pita that still keeps the egg where it counts.