THE EGG-AND-CHEESE GOES HIGH-END
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Portland Penny Diner
The WT equals "white trash" in this highbrow low-rent egg sandwich at
Vitaly Paley's soda shop, with duck bologna, a soft Parker House roll, and coffee mayo that are all house-made.
FRIED CHICKEN AND EGGS
Empire State South
Hugh Acheson's breakfast sandwich is built on a biscuit stuffed with crunchy buttermilk-battered and fried chicken, a fried egg, and a swipe of house-made crimson pepper jelly.
BRUSSELS SPROUTS, EGG, AND CHEESE BISCUIT
Kate McMillen uses her grandma's recipe for the flaky, two-inch-tall dreams she stuffs with local eggs, Monterey Jack cheese, and Brussels sprouts, which are shaved into a rough slaw and sautéed in butter and chili flakes.
PORK SHOULDER AND EGG SANDWICH
Jeffrey Mauro braises coriander-and-fennel-cured pork shoulder for three hours in cider to create the star of this over-easy-egg sandwich, served on a roll with two types of ricotta and pickled-plum preserves.
At this huevo-themed food truck, chive-and-gray-salt-dusted scrambled eggs, caramelized onions, and Tillamook Cheddar are tucked inside a squishy brioche bun spread with sriracha mayo.
ARTISANAL PORK SCRAPPLE SANDWICH
Two Boroughs Larder
Charleston, South Carolina
Homesick for his favorite pork pâté, Philadelphia native Joshua Keeler makes his own scrapple using heirloom pigs and lays it on a hard roll with local eggs and aged Cheddar.
Page 2: From top, photo by David L. Reamer; photo by Andrew Hetherington; courtesy of 2Sparrows; photo by Andrew Hetherington.
Page 3: Courtesy of Little Goat Diner.
Page 4: Photos courtesy of each location.
Page 5: Courtesy of Federal Donuts.
Page 6: Courtesy of Superba Snack Bar.
Page 7: Courtesy of Brenda's French Soul Food on Facebook
Page 8: Photos courtesy of each location.