(Photo: Jeremy Liebman for New York Magazine)

1. L’ATELIER DE JOËL ROBUCHON
L’Oeuf de Poule
Consider it Robuchon’s take on a Scotch egg: It’s meticulously poached, coated with a crisp layer of shredded phyllo, lightly fried, and then topped with a scoop of Osetra caviar; $98.

2. DEL POSTO
Funghi Misti With Smoked Pancetta, Radicchio, and Uovo in Camicia
Classic Italian pairing of poached (duck) egg with mushrooms meets classic Batalian tweak in the form of a chile or two; $20.

3. OUEST
Truffled “Omelette Soufflé” With Mousseline Sauce
If not the best dish on the Upper West Side, then the eggiest; $16.

4. WD-50
Slow-Poached Egg, Chorizo, Pickled Beets, Dried Black Olives
Ham and eggs, with chorizo in the form of an emulsion and the black olives reduced to a fine powder; $15.

5. MOMOFUKU SSÄM BAR
Grilled Asparagus, Poached Egg, Miso Butter
Like Wylie Dufresne, David Chang’s a slow-poach man, as this sumptuous dish attests; $14.

6. CASA MONO
Duck Egg With Mojama
Andy Nusser serves his duck egg atop a stack of fingerlings with shavings of Spanish salt-cured tuna and black-truffle vinaigrette. And what does he call this ethereal creation? “Just a glorified fried egg”; $13.

7. THE E.U.
Duck Egg, Buckwheat Farina, and Pancetta
A duck egg fried in butter and served atop a mascarpone-laced bowl of farina with strips of pancetta; brunch only; $13.

8. ’INO
Truffled Egg Toast
A single sandwich capable of converting the brunch-averse; $7.

9. ’WICHCRAFT
Fried Egg, Bacon, Gorgonzola, and Frisée on Ciabatta
Brings new meaning to that deli-menu standby, the “egg on a roll”; $6.25.

10. ANNISA
Brined Duck and Hen Eggs
They’re brined in salt water for two weeks and served gratis at the bar.

Related:

• Archive: “Food Features”
• Table of Contents: Apr 9, 2007 issue of New York | Subscribe!