“We specialize in perfect egg sandwiches. We only do poached eggs, but we try and do them perfectly,” says Steven Ewing, owner and operator of Yolk’s Breakfast. Steven and his team combine soft poached eggs with locally sourced meats and produce (organic wherever possible) and freshly prepared homemade sauces to craft their perfect egg sandwiches.
By watching his father's career, Steven became intrigued by the hotel and restaurant scene. He graduated from Dubrulle International Culinary Arts at 19 and spent the following two decades in various kitchens in Vancouver, the Sunshine Coast and abroad before he decided it was time to put his own ideas into practice in 2011.
“For most of my career, I was running the kitchen, so while I was the boss for a long time, I always had to answer to someone else,” he says. This didn’t bode well for him due to his penchant for unorthodox business ideas. According to Steven, 99 out of 100 owners would not open a restaurant that only serves poached eggs.
“They’d tell you, ‘You’re crazy! You have to offer omelettes, scrambled eggs, etc.,’” says Steven. “In my opinion, the future of restaurants and hospitality is specializing in one thing that you do really, really well, not full-service menus.”
And as it turns out, specializing does pay off. Yolk’s Breakfast rarely has customers complain about not being able to get scrambled eggs.
