At homey Detour Cafe (3035 S.E. Division St., 503-234-7499), co-owner and baker Scott Krombein whips up carb-tastic goodies like huckleberry scones -- plus dog biscuits for the spot's furry fans -- and collects cash in his great-grandfather’s crank-operated cash register.
The Don Egg Sandwich ($8.50), named after "the don of Division Street" (a musician and Detour employee), starts with potato focaccia bread that's stuffed with italian pork sausage, avocado, tomatoes and basil. The star ingredient -- locally farmed eggs -- is baked with portobello mushrooms, roasted onions and feta cheese.
For years, devotees of the stylish bakery, market and café M. Henry (5707 N. Clark St., 773-561-1600) have gobbled down eggs, spicy potatoes and brioche-banana french toast, with just one complaint: No dinner? They're in luck! Owner Michael Henry has just opened M. Henrietta, which will serve their egg sandwich till late.
The first waitress at M. Henry created a lunch-break sandwich so good, it's now a menu mainstay. Fannie's Killer Fried Egg Sandwich ($9) has applewood-smoked bacon, plum tomatoes, gorgonzola and fresh thyme between slices of toasted, locally baked sourdough.
The Farm at South Mountain is a lush retreat just a few miles (and a world away) from downtown. Visit and you'll start the day at their breakfast-only Morning Glory Café (6106 S. 32nd St., 602-276-8804), sister to Quiessence (named the city's best restaurant by Phoenix magazine). Between meals, hang at the spa, art studio, farmers' market and craft shop.
The Farm Monte Cristo ($12) is the ultimate fusion of savory and sweet: over-easy eggs, slow-baked ham and gruyère cheese, all sandwiched between thick slices of french toast and finished with maple syrup and confectioners' sugar.
New York City
Café 'Ino (21 Bedford St., 212-989-5769) may be tiny, but this spot draws big crowds and has spawned three other eateries, all with luscious Italian wines, cheeses and meats. You can order eggs all day, in the form of truffled egg toast.
It takes a village to make the Egg and Cheese Panino with Sweet Onion ($10): The eggs are hand-delivered by a Pennsylvania farmer, the sheep's-milk cheese hails from Italy, and the ciabatta bread is baked down the block at the Blue Ribbon Bakery. These ingredients -- plus balsamicand- honey onions -- are pressed together into a perfect sandwich.