Love breakfast, but heard of everything in Louisville? I thought I had. Having reached a point of post alarm clock complacency with a cooked egg, some browned meat, and possibly a pastry, I'd grown to believe that breakfast was more of a job rather than the most important meal of the day. I’ve had BAD scrambled eggs, and a few great scrambled eggs, but most the time was satisfied with just well-enough eggs during the mornings where I cared to eat breakfast at all. Then I read about Sullivan University “Superchef, Darnell Ferguson, and that he was opening a restaurant. On Saturday, May 12th, the co-owner of SuperChef’s Breakfast  made me remember that breakfast isn’t only the most important meal of the day, but can be the best.
Superchef’s Breakfast location is not ideal, and not easy to find. Located at 2317 Brownboro Road in a building they share with Chicago Gyro’s six days a week from 5:30 a.m.-11a.m. and Sundays until 4, you literally have to know they’re making breakfast inside to know that they are open. Since they opened on May 3rd, they simply haven’t had the opportunity to keep up with their co-tenants signage, but once you try the food, you’ll surely be back for more and will have much for fun studying the menu rather than a map.
After passing the our ultimate destination several times we were greeted inside by co-owner Ryan Bryson who was more than happy to tell us how he wanted to bring “new life to breakfast” using fresh local ingredients, creative presentations, and intense flavors. This was all made possible by his back-of-house partner, Darnell "SuperChef" Ferguson. I truly enjoyed discussing their business plans and ideas on food, but where one owner espoused the passion he had for the business, the other left so he could show us the quality of their product.
I started with the Granola Encrusted French Toast & Sausage ($6.99)  and my friend Max tried the Candied Bacon, Egg & Cheese Breakfast Sandwich (also $6.99). Everything we shared tasted amazing and although the restaurant had diner-aesthetics, the presentation was akin to only fine dining establishments. Our breakfast ate like a real meal so of course we tried the homemade Beignets & Coffee ($4.50) as a dessert.
Going back (and I will) I plan to try the Red Velvet Pancakes & Sausage ($6.99) and the Roasted Red Pepper Grits with Toast ($4.99). Leaving, my friend and I contemplated coming back for lunch and trying the Candied Bacon, Egg & Cheese sandwich (served on a pretzel croissant for $6.99), but they close at 11:00 so we decided to return another morning after a much needed nap.
On a personal note, while getting to know the Superchef (Ferguson) I learned that not only had he cooked in local kitchens such as Proof On Main and Nappa River Grill, he owns a website that provides online cooking classes, www.cookingin10.com  that has been featured locally on WHAS11 and WAVE3 news. I joked and poked with his ego and mentioned that I needed a pineapple upside-down cake for a work event the following Friday, “I bake an awesome cake…” he replied. Having tasted his product already, I took him up on his offer and challenged him to produce a cake for an upside-down pineapple enthusiast’s birthday – and he did. Not only proving what sincere, serious, friendly and personable owners he and Ryan are, living up to the title – the our breakfast experience and the cake were indeed, super.
SupercChef’s Breakfast  is located at 2317 Brownsboro Road (inside Chicago Gyros). Open for breakfast 6 days a week – take out orders may be placed by calling 502-895-3270. Photos, information and menu may be found at www.superchefsbreakfast.com 
Photos: Kit Helton