This Salt Lake City breakfast sandwich is drawing crowds

• Of note: While filling my cup of coffee at their self-serve station, a fellow patron told me he learned of the business on TikTok.

Context: The eatery is run by first-time business owners Clint and Macy McClellan, who each worked in finance and design respectively, before venturing into the food industry.

Details: The pair told Axios they share "a passion" for egg sandwiches and began planning the shop two years ago amid the pandemic.

• They hired chef Tyson Noreen, who previously worked at downtown's Alta Club.
• Since opening, the 835-square-foot shop has closed early most Saturdays and Sundays after running out of ingredients due to high demand, Clint said.
• "The community has just been so supportive," Macy said.

Of note: The shop's name derives from their golden doodle, Frankie, and "Essl" is an acronym for egg sandwiches Salt Lake.

The intrigue: Most of their sandwiches include two over-medium, free-range eggs, cheese, arugula and your choice of protein between a fresh brioche bun made by a local bakery.

• Clint said he wants the sandwiches to appeal to a broad range of Salt Lakers, including transplants.

What's next: The pair hopes to launch a new restaurant group to support chefs who want to start their own restaurants.

Tip: I inhaled their Canadian bacon sandwich.