Number 73: Sausage, ham and egg biscuit from Table 6
On a recent Sunday morning, in the buzzy dining room of Table 6, exec chef Scott Parker unleashed a new menu that paraded, among other dishes, crumpets with tasso, poached eggs and hollandaise; breakfast charcuterie with lamb bacon; waffles topped with maple ice cream; and a plate of scrambled eggs, lox and tater tots. And then, near the bottom of the menu, were the words "sausage," "ham" and "sunny eggs." And that dish, said our server, had just been added to the board today. Get it, he nudged. "You'll love it." Not that it took much convincing, but this is the king of breakfast sandwiches, a gladiator stacked six, seven inches high that's tricked out with Parker's housemade sausage, thick slices of smoky ham, white cheddar and two yolk-y eggs, the color of a new school bus. It's a morning glory that doesn't require any sidekicks (although the balsamic-maple syrup is delicious), but it turns out that the tater tots at Table 6, which you can order on the side, are absolutely worth their weight in starch.
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