> Sandwich: El Diablo
> Restaurant: The Farmacy
> City: Albuquerque
This Albuquerque breakfast and lunch place offers several variations on the breakfast sandwich, but a favorite is the El Diablo — a fried egg with cheddar, caramelized onions, and spicy house-made Diablo sauce on ciabatta bread.
> Sandwich: Egg & Cheese with Bacon
> Restaurant: Ess-a-Bagel
> City: New York City
New York City might well be considered the capital of the breakfast sandwich, so any designation of a single purveyor as “best” will be controversial — but this Midtown bagel shop, whose bagels are often called the city’s finest, also regularly makes the top of various lists for its morning sandwich combinations. Of the many available, this one, served on one of 14 bagel varieties, is the classic.
> Sandwich: Chicken Breast Biscuit with Egg & Cheese
> Restaurant: Sunrise Biscuit Kitchen
> City: Chapel Hill (two area locations)
An oversize homemade biscuit is the basis for this classic Southern breakfast sandwich, but Sunrise — a drive-through and counter-service operation — will substitute a bun or whole wheat bread upon request.
> Sandwich: Bacon, Egg and Two-Year Cheddar Bagel
> Restaurant: BernBaum’s
> City: Fargo
This classic breakfast sandwich is enhanced with carrot horseradish and sweet pickles at BernBaum’s, which has been hailed as the state’s best Jewish deli.
> Sandwich: Goetta, Egg, and Cheese
> Restaurant: Eckerlin Meats
> City: Cincinnati
Eckerlin isn’t a restaurant, it’s a butcher shop, located in Cincinnati’s historic Findlay Market. It serves this sandwich — combining egg and cheese with the city’s emblematic goetta, a subtly spiced pork and oatmeal sausage — straight from the butcher counter.