Xoco's open-face breakfast torta

You know <a class="taxInlineTagLink" id="PECLB004211" title="Rick Bayless" href="/topic/lifestyle-leisure/dining-drinking/rick-bayless-PECLB004211.topic">Rick Bayless</a>' reasonably priced, painfully brief breakfast (7-10 a.m. Tuesday-Saturday) is one of the best breakfast secrets in Chicago, yes? If not, here's your gateway drug: A slice of bolillo from Labriola is wood-fired until its crust develops black ends. This is slathered in roasted tomato and a bit of black bean, then topped with poached egg &#8212; which  is topped with a dusting of housemade sour-salty queso fresco , green chile and raw onion. <i>$5, 449 </i><i>N. Clark St., 312-334-3688</i><i>&#8212; <a href="http://bio.tribune.com/ChristopherBorrelli">Christopher Borrelli</a></i>

You know Rick Bayless' reasonably priced, painfully brief breakfast (7-10 a.m. Tuesday-Saturday) is one of the best breakfast secrets in Chicago, yes? If not, here's your gateway drug: A slice of bolillo from Labriola is wood-fired until its crust develops black ends. This is slathered in roasted tomato and a bit of black bean, then topped with poached egg — which is topped with a dusting of housemade sour-salty queso fresco , green chile and raw onion. $5, 449 N. Clark St., 312-334-3688Christopher Borrelli

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