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The first two things I learned to make were really good scrambled eggs and apple pie.

They have a really delicious scrambled eggs, onions and cheese on a house-made brioche bun called the Onion Breakfast.

One morning, I scored a bag of sourdough bagels from a local bakery, which became the base for towering breakfast sandwiches made with leftover roasted vegetables, scrambled eggs and a swipe of pesto.

The bowl “features crisp hash browns with a blend of tender shredded brisket, scrambled eggs, smoked cheddar cheese, poblano peppers, caramelized onions, and seasonings, all topped with a drizzle of cheddar queso.”

A couple of weeks after returning from Paris, over a late breakfast of scrambled eggs and bacon at a cafe near his South Bay home, Krikorian acknowledged the two losses still haunt him.