The doors opened at 8 a.m. sharp on a Friday morning and every table was filled by 8:15. How’s that for a vote of confidence? You order at the window. I opted for the prosciutto and egg toast because as a sampler, I felt it hit every necessary food group. The prosciutto was sliced just right, rich and creamy, sitting atop a hunk of Parmesan sourdough specked with dabs of pesto basil. Garnish with a perfectly cooked sunny side-up egg? Every mouthful a delight. Who has room for the salad?