I suspect that if I were to list the best sandwiches I’ve ever had, breakfast sandwiches would be over represented on the list. There’s something a little cheap about them – between the bacon and the fried egg, it’s a little bit tough to make a bad one. That’s no excuse for not giving it your all, though! Take Chaumont Bakery, for example. The fried egg is joined by beef bacon, melted provolone, greens, mayo and mustard. That last item is no footnote, and the bright, tangy notes from the mustard made this a fine sandwich. And it doesn’t stop there! Chaumont Bakery, being a bakery, really has some stellar bread. In many places baguettes aren’t quite what they used to be, the stiff crust yielding to an American palate that prefers things a little softer. Not so here, where a stiff crust surrounded tender insides that made the perfect sop for the egg yolk. The average breakfast sandwich is already pretty good, when someone minds the details as well as Chaumont Bakery did it’s nearly perfect.