FANNIE'S KILLER FRIED EGG SANDWICH
M. Henry
Now, this is the way to start your day. Fry two eggs, fluffy and over-medium, and encase them in slices of rustic sour boule (a round white bread). Throw in some smoky applewood bacon and perfectly ripened tomato slices. Crumble Gorgonzola and fresh thyme on your sandwich, and enjoy. Or just go to M. Henry and order one. 5707 N. Clark St.; 773-561-1600 [$8.25]
CHAI TEA FRENCH TOAST
Orange
This dessert-like breakfast doesn't skimp on the sugar. Golden, ricotta-stuffed slabs of chai tea-infused French toast are bathed in an intensely sweet chai-tea reduction sauce and topped with caramelized apples. Syrup is not only unnecessary—at this point, it's a liability. 3231 N. Clark St.; 773-549-4400 [$9]
EGGS BENEDICT
Prairie Grass Cafe
This version of the tired brunch staple is an excellent demonstration of how to update a classic. Two well-poached eggs wobble atop a layer of vibrant sautéed spinach; smoky-salty nuggets of premium Nueske's bacon season the dish from the inside out; and the roasted-tomato hollandaise hits a tangy, unifying high note. 601 Skokie Blvd., Northbrook; 847-205-4433 [$10.50]
HUEVOS RANCHEROS
Milk & Honey Café
On weekends the line outside Milk & Honey is halfway around the block, but it's worth it for a crack at this steaming south-of-the-border brunch favorite. Scrambled eggs, black beans, tortilla strips, and salsa are served casserole-style under a blanket of baked Cheddar and Monterey Jack with a zesty side of chipotle crema. And order a fresh, crusty chocolate-and-toffee scone to tide you over while you wait. 1920 W. Division St.; 773-395-9434 [$6.25]
COFFEE AND DOUGHNUTS
Japonais
The pedestrian-sounding dessert seems out of place at a sophisticated sushi restaurant; but this playful take on traditional breakfast fare is a smart way to end the day. Channeling the best of both the East and the West, these doughy, chestnut-filled beignets are rolled in cinnamon and sugar and served warm alongside airy, mousse-like green tea semifreddo for dipping. 600 W. Chicago Ave.; 312-822-9600 [$9]
HALF & HALF
HotChocolate
Caffeine junkies and hot chocolate addicts are not always one and the same. But for those who can't get enough of either, this aptly named concoction—a 50/50 blend of espresso and dark-as-night hot chocolate—is like mainlining both. Imagine biting into a chocolate-covered espresso bean, but without the crunch. 1747 N. Damen Ave.; 773-489-1747 [$6]
APPLE FRITTERS
Hopleaf
You could drink at Andersonville's beloved Hopleaf for years and never know these deep-fried fellows existed. The reason? They don't appear on the menu. But once you've had the pleasure of biting through crisp batter into the sweet, steaming flesh of thick-cut Granny Smith apples, you'll be able to think of little else. 5148 N. Clark St.; 773-334-9851 [$7]
SCRAMBLED EGGS AND SHRIMP
Evergreen
This is not designed as a breakfast dish, though it would be welcome on a fantasy Chinese brunch menu. Eggs are softly scrambled in a little corn oil with lots of small peeled shrimp. That's all there is to it, but a visit for lunch or dinner is incomplete without a plate of these on the table. 2411 S. Wentworth Ave.; 312-225-8898 [$11.25]
BISCUITS
Daley's
We’re not going to give these warm, soft and buttery biscuits all the credit for keeping this diner in business for more than 100 years. Just most of it. 809 E. 63rd St, 773-643-6670 [$1.50]
UNCOMMON BREAKFAST MELT
Uncommon Ground
This decadent, messy combination of over-easy eggs, thick peppercorn bacon, cheddar and spinach on onion black bread is one of the best breakfast sandwiches in town, but because we’re inordinately inclined to brave the brunch lines to eat it. 3800 N Clark Street, 773-465-9801 [$14]
SCONES
Shokolad
We’ve had so many bad scones around town that we were floored with the perfection of those from Halyna Fedus, a Ukrainian expat who opened a cute little café in Ukie Village this year. So what’s the secret to the lightly crunchy exterior and the featherlight interior packed with dried apricots, cherries and raisins? “Very cold butter, add cream slowly, don’t overwork the dough." 2524 W Chicago Avenue, (773) 276-6402
RAVIOLO, RICOTTA, EGG YOLK, BROWN BUTTER
The Bristol
Ricotta-studded egg bursts out of a brown butter–topped raviolo with the poke of a fork. 2152 N. Damen Avenue, 773-862-5555 [$11]
CORNED BEEF HASH
The Gage
Broken yolk flavors the house-made corned-beef hash below it.
24 S Michigan Ave, (312) 372-4243 [$12]
Compiled from Time Out Chicago and Chicago Magazine
M. Henry
Now, this is the way to start your day. Fry two eggs, fluffy and over-medium, and encase them in slices of rustic sour boule (a round white bread). Throw in some smoky applewood bacon and perfectly ripened tomato slices. Crumble Gorgonzola and fresh thyme on your sandwich, and enjoy. Or just go to M. Henry and order one. 5707 N. Clark St.; 773-561-1600 [$8.25]
CHAI TEA FRENCH TOAST
Orange
This dessert-like breakfast doesn't skimp on the sugar. Golden, ricotta-stuffed slabs of chai tea-infused French toast are bathed in an intensely sweet chai-tea reduction sauce and topped with caramelized apples. Syrup is not only unnecessary—at this point, it's a liability. 3231 N. Clark St.; 773-549-4400 [$9]
EGGS BENEDICT
Prairie Grass Cafe
This version of the tired brunch staple is an excellent demonstration of how to update a classic. Two well-poached eggs wobble atop a layer of vibrant sautéed spinach; smoky-salty nuggets of premium Nueske's bacon season the dish from the inside out; and the roasted-tomato hollandaise hits a tangy, unifying high note. 601 Skokie Blvd., Northbrook; 847-205-4433 [$10.50]
HUEVOS RANCHEROS
Milk & Honey Café
On weekends the line outside Milk & Honey is halfway around the block, but it's worth it for a crack at this steaming south-of-the-border brunch favorite. Scrambled eggs, black beans, tortilla strips, and salsa are served casserole-style under a blanket of baked Cheddar and Monterey Jack with a zesty side of chipotle crema. And order a fresh, crusty chocolate-and-toffee scone to tide you over while you wait. 1920 W. Division St.; 773-395-9434 [$6.25]
COFFEE AND DOUGHNUTS
Japonais
The pedestrian-sounding dessert seems out of place at a sophisticated sushi restaurant; but this playful take on traditional breakfast fare is a smart way to end the day. Channeling the best of both the East and the West, these doughy, chestnut-filled beignets are rolled in cinnamon and sugar and served warm alongside airy, mousse-like green tea semifreddo for dipping. 600 W. Chicago Ave.; 312-822-9600 [$9]
HALF & HALF
HotChocolate
Caffeine junkies and hot chocolate addicts are not always one and the same. But for those who can't get enough of either, this aptly named concoction—a 50/50 blend of espresso and dark-as-night hot chocolate—is like mainlining both. Imagine biting into a chocolate-covered espresso bean, but without the crunch. 1747 N. Damen Ave.; 773-489-1747 [$6]
APPLE FRITTERS
Hopleaf
You could drink at Andersonville's beloved Hopleaf for years and never know these deep-fried fellows existed. The reason? They don't appear on the menu. But once you've had the pleasure of biting through crisp batter into the sweet, steaming flesh of thick-cut Granny Smith apples, you'll be able to think of little else. 5148 N. Clark St.; 773-334-9851 [$7]
SCRAMBLED EGGS AND SHRIMP
Evergreen
This is not designed as a breakfast dish, though it would be welcome on a fantasy Chinese brunch menu. Eggs are softly scrambled in a little corn oil with lots of small peeled shrimp. That's all there is to it, but a visit for lunch or dinner is incomplete without a plate of these on the table. 2411 S. Wentworth Ave.; 312-225-8898 [$11.25]
BISCUITS
Daley's
We’re not going to give these warm, soft and buttery biscuits all the credit for keeping this diner in business for more than 100 years. Just most of it. 809 E. 63rd St, 773-643-6670 [$1.50]
UNCOMMON BREAKFAST MELT
Uncommon Ground
This decadent, messy combination of over-easy eggs, thick peppercorn bacon, cheddar and spinach on onion black bread is one of the best breakfast sandwiches in town, but because we’re inordinately inclined to brave the brunch lines to eat it. 3800 N Clark Street, 773-465-9801 [$14]
SCONES
Shokolad
We’ve had so many bad scones around town that we were floored with the perfection of those from Halyna Fedus, a Ukrainian expat who opened a cute little café in Ukie Village this year. So what’s the secret to the lightly crunchy exterior and the featherlight interior packed with dried apricots, cherries and raisins? “Very cold butter, add cream slowly, don’t overwork the dough." 2524 W Chicago Avenue, (773) 276-6402
RAVIOLO, RICOTTA, EGG YOLK, BROWN BUTTER
The Bristol
Ricotta-studded egg bursts out of a brown butter–topped raviolo with the poke of a fork. 2152 N. Damen Avenue, 773-862-5555 [$11]
CORNED BEEF HASH
The Gage
Broken yolk flavors the house-made corned-beef hash below it.
24 S Michigan Ave, (312) 372-4243 [$12]
Compiled from Time Out Chicago and Chicago Magazine