Huckleberry: Santa Monica, CA:
The fried egg is still a little runny so be ready for a delicious mess upon first bite. It's layered with Niman Ranch bacon, Gruyere, a ton of arugula (nearly a salad's worth) and aioli on country bread ($9.50). While you're there, pick up a maple bacon biscuit, also made with that same sweet, salty, meaty Niman Ranch bacon on the sandwich.
1014 Wilshire Blvd., Santa Monica, CA 90401; (map); 310-451-2311
Hayes Street Grill at the Ferry Plaza Market: San Francisco, CA:
Listed as one of Ed's 22 Sandwiches That Will Change Your Life, the scrambled eggs and bacon sandwich ($6.50) at San Francisco's Ferry Plaza Market on Saturdays is indeed an excellent breakfast. Available from the Hayes Street Grill stand, it unites soft-scrambled eggs and just-crisp Hobbs bacon (plus tomatoes, in season) on a baguette from Acme Bread (with a location just inside in the Ferry Building Marketplace). Not a new combination, but with ingredients this excellent and well-prepared, it's a sandwich worth seeking out.
Ferry Plaza Farmers Market, San Francisco CA 94105 (map)Eggs Travagnza Cart: NYC:
Bad donuts, lousy coffee, and atrocious bagels are mainstays of many "breakfast" carts in Midtown Manhattan, but not this one. Eggs Travaganza clearly get points for the silly egg pun (har har) but they get even more points for making pancakes and outstanding breakfast sandwiches to order. The chorizo, egg, and cheese on a roll ($3) deserves a place in the pantheon of New York breakfast sandwiches. 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?
NE Corner of 52nd Street and Park Avenue, New York NY 10022 (map); 917-657-0987
Scratch Bakery: Durham, NC:
Phoebe Lawless is one of the finest pie bakers and pastry chefs, but we also feel compelled to rhapsodize about her fresh bread—which leads us to her fried bologna sandwich. The pink lunch meat is brought to new levels on a house-baked roll when smeared with coarse-ground mustard and sauteed onion relish.
111 Orange Street, Durham NC 27701 (map); 919-956-5200
Cochon Butcher: New Orleans, LA:
You won't find this one ($10) on the normal menu. They only make it a couple of Sunday mornings each month (call first) and it's first-come first-inhale. Housemade biscuits are peeled open to make room for a big hunk of fried chicken, grilled onions and cheddar cheese. The chicken is raised on a farm in Covington, Louisiana. "In a few weeks we will have a new breed called freedom rangers or naked necks which are similar to the breeds they use in France," said Cochon chef-owner Donald Link. Bet you don't usually know that much about your breakfast chicken!
930 Tchoupitoulas, New Orleans LA 70130 (map); 504-588-PORK
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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