The Toasted Yolk Cafe Rolls Out New Breakfast Combo

The Toasted Yolk Cafe is giving fans the perfect motivation to get up and get the day started with its lineup of reimagined interpretations of traditional breakfast, brunch and lunch classics.

Available Monday through Friday from 7-9 a.m., the popular full-service neighborhood eatery is now serving the Early Riser Special — two eggs, a biscuit and a choice of two strips of bacon or one sausage patty for just $6.99. 

In addition to its new breakfast combo, The Toasted Yolk is bringing back one of its fan favorites — Nutella Berry Banana Crepe. This delicious twist on the popular French snack includes two strawberry and banana crepes filled with Nutella, drizzled with homemade caramel and dusted in powdered sugar.

“At Toasted Yolk, we’re definitely morning people,” says CEO and Co-Founder Chris Milton. “That’s why we thought it was time to reward our fellow early birds with our newest special. But, we couldn’t forget about our brunch and lunch crowds, so we brought back the fan-favorite Nutella Berry Banana Crepe that can be enjoyed at all hours of the day. We hope everyone gets a chance to kick off the new year with these delicious dishes!”

Of course, it wouldn’t be The Toasted Yolk if you didn’t have the chance to get toasted, which is why, starting now, guests can enjoy the new Peaches & Cream Bellini. For a limited time, this tasty combination of peach-flavored whiskey, cream and signature Bellini mix pairs perfectly with Toasted Yolk’s new and current breakfast, brunch and lunch combos.

The Toasted Yolk offers a one-of-a-kind breakfast, brunch and lunch experience. With fan-favorites like its famous Churro Donuts, Cowboy Scramble, West Coast Arnold and Club Sandwich, the chef-driven menu is unmatched in quality and freshness. Of course, it’s never too early to get toasted. Guests can enjoy a full bar with everything from classic mimosas, frozen Bellinis and bloody marys to Rise ‘N’ Shine Punch and Jackie’s Morning Rita.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.