Everyone is part of the family at Eggs 'n Things, a Hawaii-based breakfast chain that landed on Guam nearly five years ago.

"Right from the get-go we're gonna greet (guests) with every bit of aloha we have and while they're here we're gonna treat them like family," says Eggs 'n Things Guam kitchen manager Vincent Halstead.

Set just in front of the Guam Reef & Olive Spa Resort in Tumon, Eggs 'n Things is an easy stroll from most of the hotels, and just steps away from the sandy shores of Tumon Bay – the perfect stop before beginning your beach day.

One of only a handful of breakfast-centric restaurants on island, Eggs 'n Things is perhaps best known for the generous mountains of fluffy whipped cream doled out on each plate of pancakes and waffles, sprinkled with a dusting of crunchy macadamia nuts and perhaps topped off with a swirl of coconut or guava syrups – and for its unusual ordering process.

Similar to the original Waikiki location, guests typically lined up outside the restaurant and ordered at an outdoor hostess stand, then paid moments later at a counter inside, all before being seated.

Switching things up

Supervisor Natasha Dolor says in the past the visible lines have discouraged some from trying Eggs 'n Things. But in recent weeks, the breakfast franchise's Guam location has switched things up, now allowing customers to get seated before they order any food. Halstead says they only revert to the old system when the restaurant gets especially busy.

Even so, Dolor says, "The wait is worth it," and noted that on busy days the wait is typically 20 minutes, tops.

Early risers can enjoy Hawaiian-style breakfast fare such as Sweet Bread French Toast or the popular Pineapple Plantation Pork Chops and Eggs.

"It's a smoked pork chop with a nice, thick cut of a pineapple ring on top with our house-made plantation sauce," Halstead says. "I think it captures the Hawaiian ideology behind food, having that sweet and salty mix."

Halstead's favorites include their Eggs Benedict, draped in rich hollandaise sauce, and the Hawaiian Loco Moco, made with Portuguese-style sausage, mushrooms and onions.

For those looking for something on the sweeter side, the Hawaiian Whip Sampler – a pancake dish that appears on the restaurant's dessert menu – is the perfect choice, with one coconut, one macadamia and one pineapple pancake, topped with – you guessed it – whipped cream and more macadamia nuts.

'For locals and visitors alike'

First established in 1974 in Waikiki, Eggs 'n Things sought to use fresh ingredients, offer food at a reasonable price and treat everyone like ohana, or family.

"Since its beginnings in 1974, Eggs 'n Things was created to be a restaurant for locals and visitors alike," according to the restaurant website. It's a sentiment that rings just as true at the franchise's Tumon location: nestled in the heart of Guam's tourism hub, Eggs 'n Things invites locals and visitors to stop by.

All Eggs 'n Things employees even receive training in Japanese and Korean in order to bridge the language barrier, as many of their customers are visiting tourists.

"Our staff ... get very basic, conversational Japanese and Korean (training)," Halstead says.

Dolor says she speaks some Japanese and is now trying to work on Korean.

"It's kind of harder," she says of the Korean language. But she says it's an important aspect of their customer service, as they try to interact with guests throughout their visit.

Promoting ohana spirit

That ohana spirit is evident among the staff as well: A young group, it makes for a lively and energetic atmosphere at any time of day.

"We all get along with each other," Dolor says. "We treat each other like family."

This energy spills into the guest experience, too, she says.

"We welcome them, especially the ones with the kids," she says. "We (converse) with them, we ask them what their plans for the day (are). ... They make everyone feel welcome."


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