The Toasted Yolk Café in Biloxi is Howard Avenue’s latest addition on a street reemerging as the center of old Biloxi.

The cafe says they want to change the way you think about breakfast and lunch, and even with a cursory look at the menu, they just might achieve that goal. They do close at 3 p.m., so the menu is only breakfast and lunch, but it is extensive, well thought-out, and pretty creative with combinations, toppings, and sauces. 

I am quickly becoming a fan, and every time I drive by the place is jammed, so they must be doing something right. My guess is they are doing a lot right.

The menu is divided into eight sections, so there is a lot to choose from. The first, Sweet Bookends, has some pretty good-looking doughnuts with cinnamon, sugar, and a warm caramel dipping sauce. There are also omelets and a parfait. There are four omelets to choose from, three of them made with four eggs. That’s a big omelet. The Double Decker is made with sausage, bacon, ham, onions, tomatoes, and cheese. That’s a lot of omelet. Others feature spinach, mushrooms, broccoli, tomatoes, and feta.

Under Eggs Specialties there are classics, like a scrambled egg breakfast, but I really like the Cordon Blue, with Swiss cheese and a hollandaise sauce. If that’s not for you, you might like to try the pancakes, French toast, or waffles. The Arnold (not sure where the name came from) features two English muffins, Canadian bacon, two poached eggs, and hollandaise sauce. The Yolk Favorite section has a classic two-egg breakfast, a deluxe version, avocado toast, shrimp and grits (one of my favorites), biscuits and gravy. If you are really hungry, you might want to check out the porkchop breakfast or the brisket scramble.

If you are in for lunch, there are two starters and 10 sandwiches, mostly classics like a BLT, burger, and a patty melt. There are also seven salads and a soup of the day.

The Toasted Yolk is creative and hearty and will be loved by those that firmly believe in the breakfast all-day idea (I sure do!). The food is well presented, the servings are generous, and there is a dog-friendly patio. Catering is also available. It would be hard to ask for more!

Julian Brunt is a food and travel writer that has been writing about the food culture of the Deep South for over a decade. He is the eleventh generation of his family to live in the South, grew up in Europe, traveled extensively for the first fifteen years after graduating from the University of Maryland, University College, Heidelberg, Germany. Today, he's a contributor for multiple publications, including Our Mississippi Home. He's also appeared on Gordon Ramsay's television show, "To Hell and Back in 24 Hours."

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