The Best Breakfast Sandwich in Every State

Source: Courtesy of Gizmo Live S. via Yelp

> Sandwich: Got Your Goat
> Restaurant: The Fancy Biscuit
> City: Richmond

This Southern-style biscuit emporium offers a B.Y.O.B. (Build Your Own Biscuit) menu with a choice of some 23 ingredients at various prices. The list of their own signature knife-and-fork biscuits, though, leads off with this one, a combination of fried chicken, goat cheese, pepper jelly, and balsamic reduction.

Source: Courtesy of Christina L. via Yelp

> Sandwich: Fried Egg Sandwich with Crab
> Restaurant: Seatown Market Diner
> City: Seattle

Seattle’s James Beard Award-winning celebrity chef Tom Douglas runs this seafood-focused restaurant in the city’s famed Pike Place Market. The breakfast menu, served daily until 3 p.m., includes a fried egg sandwich on a Dahlia Bakery English muffin, enhanced with avocado and jack cheese. Optional additions include bacon, smoked salmon, or — the definitive local variation — crab.

Source: Courtesy of Gizmo Live S. via Yelp

West Virginia
> Sandwich: John’s Hangover Sandwich
> Restaurant: The Bright Morning Inn Restaurant
> City: Davis

This hearty sandwich may or may not cure hangovers, but it should certainly assuage hunger. The ingredients are eggs, sausage, onions, green peppers, and pepper jack cheese, combined on a bagel, a toasted English muffin, or a country biscuit.

Source: Courtesy of Rick R. via Yelp

> Sandwich: The Hodag
> Restaurant: Koppa’s Fulbeli Deli
> City: Milwaukee

The Hodag is a mythological fanged creature who supposedly lives in Wisconsin’s North Woods. It is also a breakfast sandwich at Koppa’s — egg, sausage, cheese, and your choice of spread on an English muffin. The deli also sells sandwiches named for other cryptozoological beasts, including the Yeti and the Jackalope.

Source: Courtesy of Andrea V. via Yelp

> Sandwich: Egg Sandwich
> Restaurant: Persephone Bakery
> City: Jackson

Something of an upgrade from the usual egg sandwich, this one is made with lightly scrambled organic eggs, gruyère cheese, ham or bacon, and Dijon aïoli on a croissant.