Eli’s Essentials — from Zabar spawn Eli Zabar — now includes weekday breakfast at most locations at 7 a.m. Look for this Amagansett egg sandwich with bacon or ham and egg on brioche that steals the show. Other locations are at 91st and Madison, 79th and Third, and 74th and Madison.

Sullivan Street Bakery’s breakfast sandwich, served at room temperature, begins with a miniature brioche, nicely brushed on the top with egg wash to generate an eye-catching sheen. Between its tiny halves go a dab of scrambled egg, cooked so that the texture is superfine. Standing in for bacon is the notably unfatty fried prosciutto, which delivers an audible crunch and loads of porky — though unsmoky — flavor. It’s a petite but rich sandwich.

West Village brunch spot High Street on Hudson offers three different weekday breakfast sandwiches, all served on the excellent breads of pastry chef Melissa Weller. A sage and black pepper biscuit is the foundation of one, sandwiching eggs, aged cheddar, and malted breakfast sausage, while bagels and bialys take over the other two. There’s one with pork belly, egg, cheese, and spicy mayo on a salt & pepper bagel and another with lox, egg, and scallion-chive cream cheese on an onion bialy. All are recommended.

Pernil is a pork shoulder (also called a pork butt) rubbed with sofrito or some variation thereof and roasted into oblivion, or until a nice crust develops — and it’s an ideal stand-in for bacon or sausage on a breakfast sandwich. This particular item at Ray’s Deli in the West Village is fabulously gloppy and rich, with a thick slice of a pernil that has hints of oregano and garlic. Eat this sandwich for breakfast and hunger won’t hit till mid-afternoon.

The breakfast sandwich at Murray’s Cheese in Greenwich Village, the cheese store and not the restaurant, may be the greasiest version around. The so-called breakfast melt features a runny egg, thick slices of double-smoked bacon, and fontina cheese, all put on a very thin English muffin that’s like two tiny Frisbees. Once embraced by the sandwich press, the components melt and ooze into one greasy combination.

The price tag is hefty at $18, but Estela’s high-end breakfast sandwich is a step above. The bread is Bien Cuit’s tebirke — a pastry filled with almond cream and topped with poppy seeds — and it holds an oozy sunny-side-up egg, pancetta, and avocado. It’s a sophisticated mix of sweet and salty, and requires a knife and fork.

In the midst of greater Chinatown on the traditional Lower East Side, Harper’s Bread House specializes in dan tat (egg custard tarts) and onigiri (Japanese rice balls). But a range of premade sandwiches includes “ham and egg,” a submarine-shaped roll made on the premises, with a porous slice of omelet plopped down on it. A simple slice of ham goes inside as well. It’s a minimalist marvel, and ultra-cheap at just $1.25.

The egg sandwich at the Lower East Side’s Factory Tamal is a messy, but very-worth-it endeavor. An over-easy egg, sage sausage, sliced tomato, and gruyere on brioche come together in spectacular form — just be careful to eat it with both hands to avoid squirted egg yolk.

Southern food staple Pies N Thighs packs classic breakfast sandwich ingredients into buttery biscuits. The “banjo” option here just does that, and it’s a step up from a traditional egg sandwich, but still wonderfully simple.

Austin-style breakfast tacos in flour tortillas are a welcome addition in the Financial District, where this breakfast cart has taken root. Options include the BPEC (bacon, potato, egg, and cheese), queen bean (refried beans, potato, egg, and cheese), and or’izo (Mexican chorizo, potato, egg, and cheese), and all are worthy. Grab extra salsa for dipping.

The gleaming metal cart known as El Mananero del Sabor parks in the early hours under the M tracks at Wyckoff Avenue with various breakfast dishes. The classic breakfast sandwich is made there in several interesting ways, including on a croissant (and not a bad one, either) and on kaiser rolls — not dry, but slathered with mayo and ketchup in profusion. One subs in salami for bacon and Cheez Whiz for American cheese, then presses it all to combine. The result is one of the most over-the-top breakfast sandwiches around, with an extra garlicky sing from the salami and gooey, overflowing “cheese.”

Chef Kirstyn Brewer’s breakfast sandwich at Hunky Dory in Crown Heights is one of the most complex egg sandwiches on this list, with textural contrast that levels up what a breakfast sandwich can be. It starts with a pillow brioche roll and comes topped with soft scrambled eggs, a buttery element that takes on the consistency of porridge. A thick sausage, a blend of pork and lamb, includes a dash of Korean chile flakes, which lends some heat. Arugula brings in peppery kick, and finally, curried onions add a headier aroma to the mix. It’s $9 without the meat, and $13 with it.