Though it may seem to be a workingman’s breakfast—just slap some egg and protein between bread and go—the egg sandwich is having its moment with the more refined chefs. Witness the beauty on the brunch repertoire at TBF, beautifully layered with roasted asparagus, made earthy with oyster mushrooms, and held together by rich camembert. Because kings are workingmen, too.
• TOP IT OFF: The cart stacked with pastries may lure you, but the bourbon-brioche French toast with coddled blueberries deserves your allegiance. 50 N. 2nd Ave., Mpls., 612-206-3920, bachelorfarmer.com
Sometimes it’s hard to return to the scene of the crime, which is why many bars don’t do brunch. The lighting, in the morning, can be a bit harsh. Not to worry at The Bulldog. When the light hits the Blackstone sandwich—Fischer Farms’ pepper-crusted pork belly topped with tomato and a gorgeously sloppy fried egg and slathered with garlic hollandaise—no one will be looking at you.
• TOP IT OFF: I’m sorry, did you say deep-fried caramel roll topped with bacon and mascarpone? Marry me. 401 Hennepin Ave. E., Mpls., 612-378-2855, thebulldognortheast.com
Which is the star of the egg sandwich, the meat or the egg? Dueling proteins come across differently in the hands of every chef, but there’s no question with this sandwich. It’s called the P&E, so the house-smoked pastrami comes first, the runny egg comes second, and they both come together beautifully with tangy peppers and harissa under freshly baked focaccia for the hot win.
• TOP IT OFF: At Icehouse you can experience the savory éclair with maple-glazed pork belly and smoked cheddar. Be’Wiched, 800 N. Washington Ave., Mpls., 612-767-4330, bewicheddeli.com; Icehouse, 2528 Nicollet Ave., Mpls., 612-276-6523, icehousempls.com
5411 Penn Ave. S. Mpls., 612-822-5411, cafemaude.com
AND THEN SOME