Little Chef Counter’s menu is constantly changing, and on top of that there are specials moving in and out every few days. Upon hearing that their brunch menu included a breakfast sandwich, you can be certain I made my way over there with all due haste. I’ve already been seriously impressed by one of their sandwiches, and quite pleased with another. Their offering for breakfast was a sweet Hawaiian bread roll, scrambled eggs with spinach, and bacon. Simple, clean, tasty as all get-out. I’ll even forgive calling it a sammich. (For the record, though, “Sammies” is a bridge too far.)
I want to specifically point out the difference between the eggs here and the eggs from Monday’s sandwich. Forget the spinach. One of these places is making an effort, and the other isn’t. And this isn’t a case of “well they aim for gourmet, and we’re just a cafe.” Scrambled eggs are scrambled eggs, and they aren’t tremendously difficult to do well. (Perfect scrambled eggs are hard. Good ones are not.) Bacon is more welcome than not on a breakfast sandwich, and the choice of roll was a subtle thing a lot of places aren’t going to pick up on. It’s soft and yielding, so the actual holding and consuming of the sandwich don’t send the eggs sliding everywhere. That, in turn, allows for softer, fluffier eggs. It’s the kind of touch that shows a bit of thought went into things, and if more folks were committed to doing just that, we’d all have more tasty, tasty sandwiches like this one. Little Chef Counter is now three for three with sandwiches, and if you’re a sandwich enthusiast in the bay area I suggest you give them a shot yourself.
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