The typical New York breakfast — something fast and greasy, brown and starchy — has never caught up to the food we eat the rest of the day . It’s not easy to find something appetizing, much less beautiful, in the morning rush.

That’s probably why, along with the advents of Instagram and the gig economy, New Yorkers have taken to the modern breakfasts served at the city’s rapidly multiplying Australian cafes. This cooking style features bright mashups of foods that are healthy, natural and luxurious all at once, and that even the most hardened bacon-egg-and-cheese lover may not be able to resist.

Cafes like Two Hands, Ruby’s, Flinders Lane, Banter and Five Leaves serve plates of organic porridge with raw honey and grass-fed cream, free-range poached eggs with local bacon and roasted broccoli, and all manner of avocado toast, garnished with everything from pickled onions and hoja santa to sesame seeds and shiso leaves. Even the proliferating chain Bluestone Lane offers not only avocado toast but an entire “toast bar,” with sophisticated spreads like almond butter and citrus curd.