The peaceful 3 Little Figs in Somerville offers a bunch of sandwiches, including egg and egg-free options. On the egg side of things, there's a black-pepper biscuit sandwich with scrambled egg, cheddar, and optional bacon, sausage, or prosciutto, and an egg-and-feta sandwich with tomato and arugula on a brioche roll.

Bagelsaurus has mastered the bagel sandwich in all its forms: with eggs, with meats, with cheese, and with frequent specials. The Eggspañola comes with chunks of feta cheese, a medium egg, pimenton aioli, and parsley gremolata, and you can push it over the edge by adding avocado. It comes with a choice of bagel and it’s great with an iced coffee in the summer (or whenever). For something a little meatier, try a hot or cold smoked-salmon bagel sandwich with onion and fresh dill.

Now at home in a storefront in Union Square, Sarah Murphy’s Vinal Bakery got its start as a pop-up at Bagelsaurus in Porter Square. (See above.) Murphy’s English muffins and pastries gained a loyal following, and now she has a space of her own where she’s serving English muffin sandwiches, coffee, tea, and more. Try a Sam-I-Am with egg, garlicky spinach, and dijonnaise, or an American Classic with egg, American cheese, and salted butter.

1369 Coffee House offers the same menu at both of its Cambridge locations. The menu has a few options for breakfast sandwiches, all of which are available on bagels, croissants, or sliced bread. The “spicy” sandwich packs a bit of heat, with pickled jalapenos and chipotle aioli atop eggs with cheddar cheese, and there’s another version that features arugula and pickled onions.

Fluffy eggs on an even fluffier bun are the hallmark of Flour’s breakfast sandwich, and you can get it with bacon or ham, along with cheddar, arugula, tomato, and dijonnaise. And of course, be kind to your future self and grab a sweet treat to go. Find Flour at nearly a dozen locations around Cambridge and Boston.

This one’s a bit of a hidden gem in Downtown Crossing, but it’s no secret to those who work in the neighborhood. Archie’s is old-school — it serves breakfast all day, including the crowd-favorite “yahoo,” which consists of a fried egg with cheese, hash browns, and a choice of meat (options include ham, bacon, sausage, and pastrami) on a Portuguese muffin. Archie’s is only open on weekday mornings and early afternoons.

Stop into local chain Pavement for a tequila sunrise. No, not the drink, but a delightful bagel sandwich that comes with bacon, egg, diablo cream cheese, and pico de gallo. (There’s also a vegan version). The coffee shop says its bagels take three days to make, between fermenting, resting, boiling, and baking in a stone hearth, and the results are available across all eight locations.

Diners at Mike & Patty’s original corner spot can take in the picturesque Bay Village streets while devouring a Fancy sandwich stuffed with two fried eggs, avocado, bacon, and cheddar cheese, or a Carolina Caviar with egg, sausage, and pimento cheese. Over the past few years, Mike & Patty’s has taken over the city with subsequent locations in Somerville’s Bow Market, food hall High Street Place, and a just-opened outpost in Jamaica Plain.

Head to Dudley Cafe, which functions as both a restaurant and a creative community center that hosts events and showcases work from a rotating roster of local artists, for the Roxbury Deluxe: bacon, egg, cheddar, sauteed spinach, and seasonal fruit jam on an English muffin.

The weekend lines that snake out the door at Ula don’t lie: This is one of the top spots in the neighborhood for solid breakfast sandwiches. Get the B-Sandwich with egg, melty cheese, a sweet and herby rosemary-maple spread, and a choice of bacon.

Hungry diners in West Roxbury can choose from a whole lineup of breakfast sandwiches at Rox Diner. One option is "one heck of a breakfast sandwich” — that’s its name — stuffed full of mozzarella cheese, bacon, egg, and tomato on a grilled brioche bun. For a taste of Ireland, there’s another egg sandwich with bangers and rashers (bacon and sausage) plus the optional addition of white or black pudding (blood sausage).