The One with the Egg Soufflé

I remembered that on the menu-board hanging on the wall, the title "Egg Soufflé" caught my eye. In the moment, I thought of the reality show "Masterchef", where soufflés had always been the competitors' ultimate dessert challenge. The technique is so hard to master -- precision and proportion mean everything. I then learned that the "Egg Soufflé" was a sandwich, a breakfast sandwich. With its title being said, there'd definitely be eggs in it! Who wouldn't like to have a warm morning breakfast sandwich with eggs?I had a bite of it and sensed the whole morning dancing in my mouth. The texture was so rich and fulfilling. Different from the shrinking-day-by-day the love of my life Filet-O-Fish, the only burger I'd get from McDonald's, this sandwich seemed to be telling me that it would never betray me on its size. There was a spice spread that flavored the eggs and toast, making it interesting; the "veggies (which I first thought was sprouts)" also added healthiness and balance to this big chunk.The hero of this sandwich, the eggs, is cooked in a steam style, but not as watery as normal steam eggs. It was shaped strong enough to hold on to the journey with the two buttery toasts embracing it. Some green and red dots lurking in the egg block also hinted that there might be much more than eggs in the recipe.I was excited to pull out the Google Maps trying to recall the name of the bakery where my mom had this novel "Egg Soufflé" and a top-notch pecan roll, only to find that there is not such thing called an "Egg Soufflé" on its online menu anymore but something else that shares the same features in the description:  "Egg Sandwich on Brioche" - Eggs, Vermont cheddar, baby arugula, red pepper spread. On the bright side, my questions are answered now -- the spice spread is red pepper spread and the baby arugula is the "veggies". I googled "brioche" and saw pictures that looked exactly like what I had.

Why did they replace its name, the Egg Soufflé?

Indeed, it is not quite explanatory.