There’s more than one way to make an egg sandwich. For their version, Antonio Bachour and the team spent two weeks figuring it out. “Should the egg be scrambled? Fried? What about cheese: cheddar? Goat?” says co-owner Javier Ramirez. It’s not surprising that this restaurant, known for their Instagram-perfect mirror-glazed pastries and viennoiseries, would go through multiple iterations before settling on their vision of perfection.  

Bachour’s egg sandwich starts with a buttery toast brioche roll spread thinly with tart shallot marmalade. Fat strips of crispy pork belly come next, followed by layers of thin omelet, piled up high. Then comes aged cheddar, a bit of watercress for a gentle peppery bite and its fluffy brioche top. This substantial sandwich combines all the best elements of a good breakfast in a pretty, puffy package.