Called Chess Club Counter.

Our breakfast sandwich is kind of like your master's degree in breakfast sandwiches.

It's just all one crazy, gooey sandwich, and I think when you eat a next let's sandwich and you take a bite out of it, you want it to be something memorable that you have for the rest of the day.

The way we cook, the Fairfax is always with a cold pan.

Crack cold eggs into the cold pan, throw number of butter and steer it before you even put it on the heat.

And once you see that the yolks and the whites have created somewhat of, ah, uniform color, that's what you want to throw it out to the heat way.

Use a spatula so that it doesn't like agitate the proteins in the bag so it comes out naturally velvety.

When you're mixing it, you're scraping the bottom of the pound so that you're folding the eggs over so you're creating almost like layers.

Hey, when you're cooking in the pan, it starts a peel off the pan and when it starts to, like, not get loose and it just starts like, say, together, the eggs are basically telling you we're done.

Chives and eggs, like are so amazing.

It's like ham and cheese or peanut butter and jelly.

I literally use it instead of pepper when it's not plenty we're taking out of the pan because of the pans hot.

Keep cooking it.

It's gonna ruin that last 25 minutes that you tried making amazing hags.

You could have the most expensive ingredients in between two pieces of bread.

But if the bread is not perfectly warmer cooked, it ruins the whole thing.

Repair it with Suraj a Mayo and then, you know, we had a really nice melted cheese and we do a caramelized onion way.

Cook it for eight hours low and slow, so it brings up the natural sweetness at the other day.

Once it's like all put together and you're like, Well, this is This is actually really, really good, and I think that that's really why it's become our number one selling salad because I took the time to learn how to be a decent line cook and how to be a decent cook.

In general, I've been able to focus more on becoming a chef because I've slowed it down.

Yes.

When they say you put love into it because you took the time Dad patients and you made something amazing.