Illustration: Andy Friedman

Poached Eggs With Scrapple
Telepan
The ultimate in Haute Barnyard grandeur.

Cured Salmon “Mi-Cuit” With Scrambled Eggs
The London Bar
Gordon Ramsay crowns this delicate dish with salmon and caviar.

Sea Scallops “Benedict”
davidburke & donatella
Scallops over poached quail eggs, over potato cakes, all dressed with a lobster foam.

Bacon and Eggs
Picholine
Terrance Brennan uses tuna bacon, instead of pork, and scatters his toast points with truffles.

L'’Oeuf de Pouille
L'Atelier de Joël Robuchon
In this age of grandiose egg dishes, Robuchon’s crisp poached egg with Osetra caviar and smoked salmon is the most grandiose of all.

Related:

• Archive: “Food”
• Table of Contents: January 8, 2007 issue of New York | Subscribe!