On Saturday afternoons after the brunch crew at the Spice Table in downtown L.A. finishes turning out some of the best French toast, kaya doughnuts and beef short ribs hash ever, they prepare themselves a postservice leftovers treat. It's the perfect union between an over-easy egg and executive chef–owner Bryant Ng's supernaturally buttery, tender crumb scallion biscuits. The brilliant part, however, comes when they tuck in one of chef Erik Black's crispy, all-pork breakfast sausages, its intense smokiness courtesy of Niman Ranch pork back fat, ground-up Nueske's bacon and Ng's charcoal box grills. This secret breakfast sandwich is not on the menu — but you can re-create it by ordering a biscuits side (lamb-bacon gravy separate, please) and a grilled sausage plate (three sausage, two eggs, breakfast potatoes, toast & coconut-pineapple preserve). You might feel self-conscious assembling it. Eating it might prove unwieldy. But after one heavenly bite, you will silently thank the Spice Table crew for reimagining what Jimmy Dean, Hardee's and Denny's hath wrought and elevating the breakfast-sausage sandwich in a way you never thought possible. 114 S. Central Ave., dwntwn., 90012 (213) 620-1840. thespicetable.com. —Margy Rochlin

Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.