Ordering two eggs—over easy, scrambled, sunny side up, whatever—and a side of bacon, hash browns, and a slice or two of buttered toast shouldn’t be complicated. These crack-of-dawn staples should, however, be well made. Opened in 1960, Fuller’s, with its all-business Formica countertops, chrome stools, and one-page menu (announcing that Fuller’s serves “eggs and things”) is the city’s undeniable master of this classic American breakfast plate. Eggs over easy are slightly singed at the edges, adding texture and crackles of flavor. Sturdy strips of bacon are both tender and crispy. Use your buttered rye toast to scoop up the yolks and hash browns. The waitresses will refill your coffee faster than butter melting on a hot frying pan. Your simple, delicious meal will be gone just as fast. Fuller’s was featured in B is for Bacon…and Breakfast our March 2009 guide to Portland’s best waffles, eggs, biscuits, hash, coffee, pancakes, bagels, omelets, pastries, doughnuts, dim sum, and more.