No restaurant wins Michelin stars for eggs Benedict, but even without the critical acclaim (or sexy lighting) that comes with evening cooking, breakfast still has a blank slate-style allure for more adventurous culinary explorers. "I feel like we're just getting going with breakfast," says Eli Kulp of Philadelphia's High Street on Market. "I secretly want to do a breakfast tasting menu." Not quite there yet, his breakfast offerings nevertheless include spicy coppa, braised kale, and an unabashedly weighty red-eye gravy danish with ham that is, in every way, the antidote to a joyless Greek yogurt to go. Alvin Cailan of Eggslut in Los Angeles goes one step further—he focuses his prodigious culinary talent almost exclusively on piled-up, feats-of-architecture breakfast sandwiches. On a special one he puts his contrast-colored, strikingly pretty marbleized egg, a sandwich component that makes a statement: Even at breakfast, a chef can show off some neat tricks.