Broken Yolk Café emphasizes home atmosphere and high quality food

Alex Groves

Staff Writer


For Broken Yolk Café’s Temecula’s owner, Oscar Babb, the recipe for his restaurant’s success has to do with its two-pronged approach of providing customers with freshly-made menu items and a “homey” atmosphere.  

The restaurant specializes in a wide variety of breakfast and lunch fair. Eggs, bacon, pancakes, sandwiches and wraps just barely scratch the surface of a menu with a multitude of items geared toward satisfying anyone’s taste buds.

But even though the restaurant offers traditional breakfast and lunch staples that are a little more calorie-rich, there are many other options that are equally delicious with few calories and little fat to boot.

Babb said Broken Yolk Café has a “Lighter Side” menu which focuses on lighter fare; the menu is the place to go for people with dietary restrictions or special considerations with regard to their diets.

The specialty menu boast items in a range of 220 calories to 520 calories made with fresh vegetables and other healthy ingredients.

One of the most popular items on the healthy menu is “The Mom Omelet,” according to Babb.

The omelet is completely vegetarian and consists of egg whites, avocado, mushroom, bell pepper, onion and alfalfa sprouts; it’s a big hit because it’s filling and only has 340 calories, he said.

People with gluten sensitivities are also a consideration at Broken Yolk Café. Babb said the restaurant is always ready to whip up gluten-free pancakes, waffles, sandwiches and more.

“We like to think that we can do anything for you,” Babb said.

For those looking to have more of a classic experience at the Broken Yolk Café, there are plenty of staple items to choose from such as banana and nutella crepes, country fried steak and Border Benedict.

The Border Benedict, part of “South of The Border Menu,” consists of poached eggs and tender carne asada over crispy corn cakes.

The corn cakes retain a certain level of sweetness which contrasts itself with the spicy zing of the green poblano sauce that gets draped over the whole dish. Complex in its combination of sweet and savory, the dish is a different take on a traditional breakfast item.  

The restaurant owner said that one of the things he’s particularly proud of is his restaurant’s commitment to serving up foods with ingredients that are fresh and never frozen.

That’s been the common thread whether menu items are on the “Lighter Side,” or are one of many traditional breakfast dishes that are marked by big portions. Almost every ingredient comes fresh and ready to cook with.

The bread used for sandwiches is baked fresh that day and vegetables and fruits arrive to the restaurant not long after they’ve been picked.

But perhaps one of the biggest components to the restaurant is the positive environment it offers for families and businesses, Babb said.

Time and time again businesses and organizations from the local area arrive to the restaurant’s meeting room to get work done and they’re comforted by both the environment and the food that’s offered to them.

Babb said the trick to keeping businesses and organizations satisfied is having menu items that are tasty yet mess-free. It’s nice to have something simple and easy to eat when conducting business, he said.

And of course families flock to the restaurant for the wholesome environment it provides.

Babb described it as being fine dining without being too upscale. He said he thinks that people appreciate the restaurant’s commitment to its roots as a place where families can get together.

But in spite of the success thus far, Broken Yolk Café is always trying new things. In July they’ll be unveiling a new menu which will consist of some interesting twists on breakfast classics.

“We try to do things that are a little bit different and innovative,” Babb said. “We try to add a little bit of a twist.”

Broken Yolk Café is located at 26495 Ynez Road in Temecula. They are open Monday through Sunday from 6 a.m. to 3 p.m. For more information, visit or call (855) 229-9655.



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