Ordering two eggs—over easy, scrambled, sunny side up, whatever—and a side of bacon, hash browns, and a slice or two of buttered toast shouldn’t be complicated. These crack-of-dawn staples should, however, be well made. Opened in 1947, with our all-business Formica countertops, chrome stools, and a one-page double-sided menu, we’re known as the city’s undeniable master of this classic American breakfast plate.