Breakfast Sandwiches

Morning Glory

by Jessica Loughery

A traditional egg-and-cheese gone fancy, this distinctive pick features melted brie, two fried eggs, four strips of bacon, lettuce and tomato on a toasted sourdough bun. It's squeezed with spicy herb remoulade (a mayo-based sauce seasoned with gherkins), Tabasco, tomato paste, shallots and garlic. Served at Sunday brunch, the meal includes crispy pommes frites.

One of Philly Diner's signature dishes is a more traditional take on the sourdough sandwich. Here, the bread's crusted with parmesan, toasted and loaded with grilled honey ham and scrambled eggs drizzled in melted cheddar cheese. The all-American selection comes with a side of shredded hash browns.

The Western Sandwich lets you have your omelette and eat it as a sandwich, too. Ham, diced green peppers and onions join a two-egg Western on toast, an English muffin, bagel or croissant. Top it with American, provolone, Swiss or cheddar.

Tony Luke's serves an array of breakfast options all day long. The most popular is the Pepper and Egg on freshly baked Italian bread. A half loaf is stuffed to the gills with red, yellow or green peppers (the color depends on the day). The peppers are seasoned, sauteed with onions and mixed with egg on the grill. Though they won't disclose their spices, Lukeites swear that grandma's back there, adding her own secret touches.

The Trolley Car's take on the Jewish favorite is a nod to local heritage. Here, the whitefish salad is made with mayo, mustard, egg yolk, sugar and salt. Savor the traditional flavor of three scoops on a toasted bagel accompanied by two slices of tomato and three rings of raw onion on lettuce.