Slideshow: Escape To Find These Unusual Egg Dishes

Eggs Rothko, Egg, Brooklyn
Eggs Rothko, Egg, Brooklyn
There are a hundred different names for an egg in toast, but we've only ever seen one Eggs Rothko. It's a thick, thick slice of brioche with an egg cooked in the middle, and all of that's covered in a blanket of melty Grafton cheddar. The delicious cheesey oils meet the already buttered bread so that no bit of brioche is untouched; it's got all the merits of a grilled cheese, plus the added bonus of a runny egg. It comes with tomatoes and one side of meat: pictured here is excellent country ham (from Col. Bill Newsom's), though we find the scrapple even better.

[Photo: Carey Jones]

Egg: 135 North 5th Street, Brooklyn NY 11211 (map); 718-302-5151; pigandegg.com

Eggs Stanley, Stanley Restaurant, New Orleans
Eggs Stanley, Stanley Restaurant, New Orleans
A classic Eggs Benedict topped with two enormous, delicately cornmeal-battered Louisiana oysters. So plump that, when you slide a fork in, delicious briny juices soak into the English muffin, just like the egg yolk. Delicious.

[Photo: Carey Jones]

Stanley: 547 Saint Ann Street, New Orleans LA 70116 (map); 504-587-0093; stanleyrestaurant.com

The Garbage Plate at Franks Diner, Kenosha, Wisconsin
The Garbage Plate at Franks Diner, Kenosha, Wisconsin
Franks is known for its garbage plates, big ol' hashes of potatoes, eggs, green peppers, onions, jalapeños, and choice of meat(s). They're less elegant than your typical omelet, but just as satisfying. A Full Garbage has five eggs, a half has three, and you can get up to three meats in one — or go all vegetarian. Here's the Half Garbage Plate with sausage. Even at half, the thing is filling. Even at half, the thing is delicious.

[Photographs: Adam Kuban]

Franks Diner: 508 58th Street, Kenosha WI 53140 (map); 262-657-1017; franksdinerkenosha.com

Green Eggs and Ham, Friendly Toast, Portsmouth NH
Green Eggs and Ham, Friendly Toast, Portsmouth NH
Cutesy name, but awesome breakfast. Two poached eggs are set atop a thick slice of baked ham on a base of anadama toast, and smothered with a tangy, creamy dill sauce. The cornmeal-molasses anadama, a bread unique to New England, provides a properly hearty base for the salty ham and gently oozing egg yolk.

[Photo: Carey Jones]

The Friendly Toast: 121 Congress Street, Portsmouth NH 03801 (map); 603-430-2154