Ask the Experts: What Makes a Perfect Breakfast Sandwich & Where Can You Get It?

By
Karen Lo
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Updated 08/14/2018
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Eat

Whether you’re battling a cruel hangover at noon on Sunday or you just need to carbo-load for a busy Monday morning at the office, nothing can set your day on the right path like a beautifully made breakfast sandwich — preferably by someone who knows exactly how you like your eggs. So what makes up the ideal breakfast sandwich, and where can you get it? A bunch of chefs, bartenders, and restaurant owners were kind enough to share their perfect recipes, and/or directions to the bodegas where those sandwiches can be found.

Ollie Cleary, bartender at Bua Bar in the East Village

I get my breakfast sandwich at 5 in the morning... I crush it and then I go crawl into bed with my girlfriend and sleep. It’s perfect.

Ingredients: a scrambled egg, pepper jack cheese and bacon on a soft white roll, not toasted.
Location: the bodega on South 4th and Bedford in Williamsburg.

Justin Cairo, bartender at The Penrose on the Upper East Side

I prefer to make my own breakfast sandwich because I’m super particular about it.
Ingredients: a toasted everything bagel, scooped out a little bit, and then either prosciutto or speck, crispy prosciutto, two runny fried eggs, and cheese (smoked gouda is preferred)..
Procedure: Cook the eggs over easy, add cheese between, and sandwich in the bagel.

John Schafer, executive chef of the New York Yankees Steakhouse

When I had my store, I made a breakfast wrap called the Truck Stopper.
Ingredients: a flour tortilla with country scrambled eggs, cheddar cheese, picante sauce, sausage and tater tots.
Procedure: Make a smaller version with whatever fromage du jour.

Damien Del Rio and Vincent Marino, co-founders of Loosie Rouge in Williamsburg

Damien: Stan’s Cafecito, BEC Breakfast Burrito. You can make it at home. The secret is to crush Doritos and add it to the scrambled eggs.
Vincent: Mott Corner in Nolita – They have the best BLT bagel.

Michelle Amara Micca, bartender at Sweet Afton in Astoria

I have a breakfast sandwich that I’m always trying to replicate, a sandwich that my friend Josh from my hometown of Winsted, Connecticut always makes whenever I visit...
Ingredients: two eggs and cheese on a toasted, buttered everything bagel with cheese melted between the eggs.

Jamie Sofroniou, bartender at The Bonnie in Astoria

Anything that has eggs and that is in between a croissant is my favorite breakfast sandwich.
Preferences: made in my own kitchen, preferably with eggs over easy, fake sausage patties, and any available cheese.

Chrissy Dommer, bartender at The Wren in the East Village/NoHo

When I close the bar at The Wren, I go to Sunny & Annie’s Deli...
Ingredients: eggs, spicy peppers and avocado on a croissant.

Alternative: smoked salmon on an everything bagel with lettuce, tomato, and onion from Black Seed Bagel.