Champion of Breakfasts: What’s the Winning Egg Sandwich Recipe?

[.....]If the ideal handheld breakfast is best kept to a few simple ingredients, it does help if they are thoughtfully selected—and that’s precisely what has happened with the recent migration of chefs from fine dining to fast-casual and other operations where the white tablecloth comes off.
At Grand Central Market in Los Angeles, for example, chef Micah Wexler, a veteran of white-tablecloth restaurants, serves up a New York-style pastrami, egg and cheddar on a bagel at Wexler’s Deli.
Across town at bakery-cafe Sycamore Kitchen, chefs and spouses Quinn and Karen Hatfield, who met cooking at Spago Hollywood, pile scrambled eggs, chorizo and caramelized onions on thick-cut white bread.
At Washington, D.C.’s Red Apron Butchery, chef-turned-butcher Nathan Anda takes a Southerly approach with tasso ham, egg and spicy pimento cheese. There may be cautious tweaks to the old formula, but they do not tip the sandwiches toward the fussy or overstuffed.​