Gallery: Staff Picks: Our Favorite Breakfasts in NYC

Bagels at Absolute
Bagels at Absolute

"I can't think of a better New York breakfast than a perfect bagel with cream cheese. I'll take an everything from Absolute. It's an Upper West Side bagelry run by a Thai family that still makes—gasp!—normal-sized bagels that aren't as big as your head. If they're 100% fresh out of the oven, I'll take 'em with butter. If they're a little cooler, cream cheese or scallion cream cheese it is. And if you're thinking about getting it toasted, well, let's just say that you and I are not destined to be best friends." J. Kenji Lopez-Alt

[Photograph: Robyn Lee]

Shopsins
Shopsins

"I don't eat breakfast often because I'd rather sleep in late than eat, but if I want to have a blow-out breakfast, I go to Shopsins. The last time I went I got the So Good, a double-decker, poached egg-stuffed, grilled cheese French toast sandwich with maple syrup on the side. It lives up to the name. That sandwich and I had good times. Good, oozy, gooey, sweet-n-salty times." Robyn Lee

[Photograph: Robyn Lee]

Fairway Cafe
Fairway Cafe

"I would go with the Fairway Cafe. It's convenient (I live two blocks away). The pancakes are great if punily portioned, eggs ordered scrambled soft actually come that way, and the scrambled eggs with chorizo and roasted tomatoes are an inspired combination." Ed Levine

[Photograph: Ed Levine]

Salami, Egg, and Cheese at Classic Coffee Shop
Salami, Egg, and Cheese at Classic Coffee Shop

"Lately I've been really into the salami, egg and cheese on a roll at Classic Coffee Shop on Hester. At first salami seemed like a sad runner-up to bacon (which isn't on the menu at this sort-of-kosher establishment), but it turns out to be something really special, and makes me wonder why the salami, egg and cheese isn't more popular…" Ben Fishner

[Photograph: Robyn Lee]

Russ & Daughters
Russ & Daughters

"I left New York a year ago, and I still dream about Russ & Daughters for breakfast: jewel-toned slices of nova or Scottish smoked salmon, draped over a bagel, are about ideal. The last time I visited the city, I headed there before even dropping off my luggage." Maggie Hoffman

[Photograph: Robyn Lee ]

Bagel Hole
Bagel Hole

"Most mornings I end up scrambling a couple eggs with whatever veggies I find hiding in the fridge, but when I find myself with a little extra time, I love making the walk from my apartment to Bagel Hole for an everything bagel with cream cheese.  It'll set you back a little over a buck and there's great coffee across the street at Cafe Grumpy." Paul Cline

[Photograph: Carey Jones]

Doughnuts at Peter Pan
Doughnuts at Peter Pan

"I don't eat much breakfast, and when I do, it's usually a round bread with a hole in the middle: i.e. an everything bagel or a doughnut. The former is most often reserved for lazy Sundays at home, so I'm forced to call that brunch. But I'll take a doughnut any time I can get them—specifically, the old fashioned glazed cake doughnut from Peter Pan, which when fresh is my favorite doughnut in the city, bar-none." Max Falkowitz

[Photograph: Max Falkowitz]

Muesli and Toast at Milk Bar
Muesli and Toast at Milk Bar

"All I ever want for breakfast: Bircher Muesli (Oats soaked in fruit juice with a touch of cream, dried fruit and almonds, topped with Greek yogurt and diced apple) or Avocado toast (thick toasted bread with a heaping spread of ripe avocado, sometimes topped with a poached egg) or poached fruit with yogurt or occasionally, when hungover, a Toastie (Ham, Gruyere cheese and tomato on country style sourdough). Guess what? Milk Bar in Prospect Heights has ALL OF THEM." Carrie Vasios

[Photograph: Carey Jones]

Balthazar
Balthazar

"Balthazar for fancy breakfast. I always feel like such a grown-up when I go there. And I like that it's bustling but not crazy, it has that nice energy that gets you excited for the day. Plus you can spy on all the media people that are having power breakfasts or whatnot."Tracie Lee

[Photograph: Kathy YL Chan]

Chilaquiles at Cholulita Deli
Chilaquiles at Cholulita Deli

"This question is damn near impossible for me to answer, because I love breakfast any time of day. I literally have seven different answers competing for attention in my brain, but I think the ultimate champion has to be chilaquiles rojos from Cholulita Deli, a hole in the wall grocery-cum-cafe on the border of Bed-Stuy and Bushwick. Each ever-so-slightly softened chip is evenly coated with a thin, tangy tomato salsa, then topped with crema fresca, raw onions, queso fresco, cilantro, and, of course, two fried eggs. Some may prefer their chilaquiles with more bells and whistles, but to me, simplicity is bliss." Jamie Feldmar

[Photograph: Nick Kindelsperger]

Gramercy Terrace
Gramercy Terrace

"I adore everything about Gramercy Terrace. Sitting at the top of the Gramercy Park Hotel in the open air (weather permitting) with lush, peaceful greenery surrounding you and excellent service, the atmosphere cannot be beat. I highly recommend the $20 breakfast pre-fixe. Yes, $20 sounds absurdly steep, but considering it's unlimited (and high quality) meats, cheeses, yogurts, fruit, pastries, and, the star of the show, a cereal bar, including coffee, I actually think it's a great "deal." I live in the West Village and I am so tired of seeing $11 yogurt bowls with granola and $18 eggs and bacon (+$2 if you want toast!), so if I'm going to treat myself to a pricey breakfast, this is the one." Leandra Palermo

[Photograph: Alice Gao]

Braised Goat at Roberta's
Braised Goat at Roberta's

"I'm not a very tough customer when it comes to breakfast. Give me a runny egg with something savory and saucy, be it Shakshuka or Eggs Benedict, and I'll dive right in. But this guy blows my go-to brunch dishes straight out of the water. It's easy to wind up with goat that's stringy or tough, but Roberta's braise yields tender, juicy bites that celebrate the meat's characteristic bold, pleasantly gamey flavor. The shredded chunks are served in a richly savory sauce, alongside a creamy polenta dosed with capra sarda (a sweet, nutty goat's milk cheese out of Italy) and that requisite poached egg. Which, I should add, was served just past runny, for a more viscous, sauce-like effect.

I really meant to take a picture of the whole thing, but then I smelled it, took a preliminary nibble, and browned out in a dreamy haze. When I came to, my spoon was making a plaintive, high-pitched whine, scraping away in vain against the spotless surface of the plate." Niki Achitoff-Gray

[Photograph: Robyn Lee]