by Ken Tsui | Though the doors are still locked, it’s been a busy morning at Bestie in Chinatown. Chef Colin Johnson needs to get ready for the lunch rush, but in the midst of all his prep he’s found time to prepare the ultimate breakfast of champions.
He begins by cutting open a few Bestie sausages and moulding the meat into patties. He does this as fresh biscuits bake in the oven. A pot of country gravy bubbles away behind him, and he gives it a stir now and then. The patties give a satisfying sizzle on the flat top grill, as do the eggs that follow.
As things get crispy, Johnson pulls the biscuits from the oven, splits them open and he tops each one – still steaming – with the finished patties and eggs, doling out hefty side servings of beans while he’s at it.
Before co-owner Dane Brown shuttles the plates out to his staff, Johnson uses a spatula to finish each with a big hit of rich country gravy. No one needs to be told when breakfast is served, and all take a break to tuck in.