Perhaps no single foodstuff is more intimately tied to breakfast than the egg cooked in all its wonderful varieties. However, in the metro-Boston area, the ubiquitous presence of a certain donut shop chain usually limits one’s options for creativity. But the egg is being raised to new levels in Cambridge at several spots between Technology Square and Kendall.
The simplest offering comes from Clover where a single soft-boiled egg is dropped into a pouch of pita alongside a slice of cheese and tomato. Add a bit of salt and cracked pepper and squeeze the sandwich until the runny yolk bursts free to blend into a fresh flavor profile.
Around the corner at Ames Street Deli the breakfast sandwich gets more complicated. At a base price of six bucks you can get scrambled eggs with piquillo-cheese and kale, but upgrade for two dollars more and you get a pork sausage link split down the middle and tucked under grilled wheat. Ames St. also offers a couple varieties of scrambled egg donuts, but a review of those may require some actual fasting before breaking into one for breakfast.

A more traditional, but none-the-less rare preparation is the Scotch egg. Occasionally found at your more authentic Celtic establishments, this dish is available on the bar menu at Catalyst right in the heart of Technology Square. This is a soft-cooked egg encased in sausage and served split down the middle like a geode. It’s a perfect companion to just about anything the mixologists can make up for you behind the bar.   
Lastly, in Kendall Square the egg that has received the most press is certainly in a jar at West Bridge. Matt Gaudett crams mashed potatoes, woodsy mushrooms, and a duck egg into a Ball jar and tops it off with sea salt, Piment d’Espelette, chives, and… a cracklin of crisped duck skin. Gaudett’s cooking process brings out a poached-like creamy consistency from the duck egg and has made this a signature dish.