There are a hundred different names for an egg in toast, but I've only ever seen one Eggs Rothko ($9). It's hardly a new discovery; it's the sort of dish I have so often and recommend so often I was surprised to find we'd never written about it.
Buying tips, techniques, and recipes, no matter how you like them.
If you've never had the pleasure of meeting the Rothko, served at Egg in Williamsburg, Brooklyn, here you go: it's a thick, thick slice of brioche (from Amy's Bread) with an egg cooked in the middle, and all of that's covered in a blanket of melty Grafton cheddar. The delicious cheesey oils meet the already buttered bread so that no bit of brioche is untouched; it's got all the merits of a grilled cheese, plus the added bonus of a runny egg. It comes with tomatoes and one side of meat: pictured here is excellent country ham (from Col. Bill Newsom's), though I find the scrapple even better. Lots of food for nine dollars, especially when you include the eggy, fryer-fresh beignets that come out before every brunch entree.
For those not inclined toward that much cheese in the morning, consider the chorizo ($12), an impressive pile of their housemade loose sausage with toast and two eggs any style. It's spicy and vinegary and crisped up so that each little clump has a crusty edge, and its oils tend to run off and coat the eggs in a very, very good way.