All About It...
… is described as comfort food in the culinary world, and who doesn’t need a little comfort, right?
The original idea of the EGGSandwich was hatched because of our busy lives. Throwing together bread, eggs, bacon and smashing it into a napkin for the commute to work and suddenly *poof* the comfort got lost for the most important meal of the day!
Exactly put, we decided to put the chefs at Chase’s to task and fine-tune the EGGSandwich by performing egg-y perfection and then developing the flavors from our own herb garden. All that to say — this ain’t your drive-thru egg sandwich! — it all starts with respect for the egg, locally sourced and free range.
We believe the perfect egg is the medium egg because the yolk is in the process of changing into a gorgeous yellow sauce that is still gooey and drippy. The creamy moisture carries the other ingredients and compliments them as the perfect breakfast bite. EGGSactly right!
While we ♥️ the medium egg, it’s YOUR sando! If you prefer your egg scrambled or folded, over hard or sunny, have it exactly the way you want. We would love you to give that medium egg a try and see if EGGSactly is the perfect choice.
Originally from Pomona, Jon developed his passion for cooking at the age of 7. After high school, he quickly enrolled at Le Cordon Bleu in Pasadena where, he began his journey training, cooking and competing in the culinary field. He worked and learned from many chefs along the way, but his passion increased when he landed a game changer at a new restaurant known as ChasesLaVerne in 2014.
As many young chefs with raw talent, Jon continued to hone his skills and grew more. The promise of excellence was quite clear when the opportunity to work along side Celebrity Chef Andrea Van Willigan presented.
After almost 3 years away, Jon received the opportunity to come back home. We welcomed him back at ChasesLaVerne as the Head Chef where he helped create EGGSactly and will continue to make these restaurants the Best in Town!