Serious Eats - seriouseats.com

If you're willing to make your own bread, Peter Reinhart has a great recipe in the Bread Baker's Apprentice for Vienna Bread (which is a soft, sweet bread) that he suggests topping with Dutch Crunch. It's a winner.

You could also go "Green Eggs and Pham." I'm feeling the Dr. Seuss vibe this morning.

Oh, and let's take it a bit further, too:
Mustard seeds - great for tasty rice and curries
Dry mustard for spice rubs

Brunch: not a fan, and it's possibly because I hate the word. It's cobbled together just like the menus. I kind of hate the brunch experience. If I wanted breakfast, I would get up for it. Instead, everywhere alters their menus to add some shitty hollendaise sauce and eggs and mimosas. In Athens, it's an excuse to get hammered early and then drink margaritas at a taco joint for the rest of the day and evening.

I'd say brunch probably is a better experience in NY, and I'd like to give it a shot in another town. Might be an improvement. But a line of hipsters waiting for a sudden death throw down with eggs on the side doesn't exactly attract me.