A bacon-and-egg sandwich from Capitol Hill pop-up I Egg You. {Photograph} by LeadingDC.
You Bacon Me Loopy at I Egg You
423 Eighth St., SE
Scott Drewno and Danny Lee’s egg-sandwich pop-up, at the moment run out of sister restaurant Chiko on Barracks Row, will quickly have its personal everlasting residence serving every day breakfast. However for now, you’ll must snag this deliciously drippy bacon-egg-and-fontina sandwich—served on buttery griddled milk bread—on weekends.
Discover it on: Caviar, Uber Eats.
Reuben at Bullfrog Bagels
4810 Wisconsin Ave., NW; 2000 Pennsylvania Ave., NW; 1341 H St., NE; 2800 tenth St., NE; 317 Seventh St., SE
Jeremiah Cohen’s 9 year-old operation, which simply opened a location inside Foggy Backside’s Western Market, makes my favourite bagels within the metropolis proper now. And whereas some deli Reubens are as large as apple pies, this comparatively compact (however nonetheless decadent) model—piled with thick-sliced corned beef, housemade sauerkraut, and a giant slather of Russian dressing—is simple to shine off in a single sitting. One other hangover buster: the salt bagel with jalapeño cream cheese (or, in the event you’re feeling extra-shaky, butter).
Discover it on: DoorDash, Caviar, Uber Eats, Grubhub.
Pauli Cicero at Cracked Eggery
3420 Connecticut Ave., NW; 1921 Eighth St., NW
This pair of all-day breakfast-sandwich spots in Shaw and Cleveland Park put a Goodfellas spin on a ham, egg, and cheese. The sweetness of its ricotta and spicy honey is balanced with tangy sun-dried tomato, arugula, a fried egg, and chopped prosciutto. “We hate while you take a chew of prosciutto and pull all the piece out of a sandwich,” says cofounder Mike Tabb.
Discover it on: DoorDash, Caviar, Uber Eats, Grubhub.
Impolite Lady at Buffalo and Bergen
1309 Fifth St., NE; 240 Massachusetts Ave., NE
Hit up Gina Chersevani’s breakfast standbys in Union Market and on the Hill for a bacon repair sans the egg. Her Impolite Lady pairs strips with a bagel and jalapeño cream cheese as a substitute (the Impolite Socialist, which switches in maple-syrup/pecan cream cheese, is sweet for a salty-sweet craving). Go mild with a plain or egg bagel, or strive the Previous Bay/black sesame spherical.
Discover it on: Uber Eats, DoorDash.
Any Egg Sandwich at Meats and Meals
247 Florida Ave., NW
On the lookout for a nothing-fancy, bodega-style breakfast sandwich? This beloved Bloomingdale sausage store has what you’re on the lookout for. Right here, a squishy potato roll is laden with eggs, cheddar, and a alternative of ham, sausage, veggie sausage, or crispy potatoes. Professional-tip: Add in some pickled jalapeños, and don’t overlook the housemade sizzling sauce (or the Mexican Coke).
Discover it on: Meats and Meals.
The Solar Metropolis at Name Your Mom
Eight places in DC and Maryland
The bagel behemoth upgrades the traditional BEC in just a few methods: there’s a mixture of sharp cheddar and melty American cheeses, a touch of spicy honey, easy-to-eat/transport bodega-style eggs, and a super-seasoned all the pieces bagel. I prefer it with pastrami, however the bacon model—and the Thunderbird, with rooster sausage—is tasty, too. Seize an order of latkes with bitter cream and apple sauce on the facet.
Discover it on: Uber Eats.
Nova Lox Bagel at Bread Furst
4434 Connecticut Ave., NW
Mark Furstenberg’s Van Ness bread bakery/market low-key places out a few of DC’s greatest bagels (and glazed doughnuts). They’re Montreal-style—smallish, barely candy, and seeded throughout—and improbable with cream cheese, and, in the event you can abdomen it, pickled onion, arugula, and salmon that was cured in-house.
Discover it on: Caviar, DoorDash, Uber Eats.
PSB at Ruthie’s All Day
3411 Fifth St. S., Arlington
The shiny milk buns you discover on the dinnertime barbecue plates right here do double responsibility with the morning menu’s breakfast sandwiches. This hefty creation has scrambled eggs, pimiento cheese, bacon, arugula, and pickled onion.
Discover it on: Uber Eats, Toast.
Govt Meals Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was beforehand an editorial assistant at Leisure Weekly and a prepare dinner in New York restaurant kitchens, and she or he is a graduate of the Institute of Culinary Training. She lives in Logan Circle.
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