This California chain has ‘huevos,’ Boise. It’s opening a restaurant with Idaho flair.

Ever since he sauntered in and sampled six different eggs Benedicts in one sitting, Steve Holdeman has loved the Broken Yolk Cafe.

But its menu wasn’t perfect — yet.

When Holdeman decided to become a local franchisee, he had a request for his California overlords.

“I said, ‘I live in Meridian, Idaho. We gotta have ice cream. People here love ice cream.’ ”

Oh, and one more thing? “ ‘I need huckleberries.’ ”

When Treasure Valley customers visit the nearly 4,000-square-foot restaurant next month, they’ll encounter all the favorites that transformed the Broken Yolk Cafe into what the San Diego Business Journal described as a “breakfast chain empire.” Tasty omeletes. Decadent burgers. Triple-decker sandwiches. Lower-calorie options, too.

They’ll also be treated to a shareable flight of ice cream sundaes. And if they want huckleberry compote to sweeten up their fluffy pancakes, they’ll be in luck.

Founded in 1979, the Broken Yolk Cafe operates 15 restaurants in San Diego County and 34 locations nationwide, with 10 more in development, according to its website. The Meridian restaurant, slated to open in mid-October, will be near the intersection of Ten Mile and McMillan roads — 3110 W. Quintale Drive.

Holdeman knows that there already are breakfast and lunch spots around Boise “doing a great job,” he says.

But the Broken Yolk will more than hold its own, he believes.

“I can tell you they were voted best in San Diego,” he says, referring to the Best Breakfast category of the San Diego Union-Tribune’s annual readers poll. “They’re going to want us to be very competitive.”

The Meridian restaurant will seat about 150 people during non-socially-distanced times. Holdeman expects it to be popular, and not just with California transplants who might be familiar with the brand.

“We focus a lot at Broken Yolk on plating,” he says. “It’s going to invoke all your senses: your sense of sight, your sense of smell and sense of taste. And then we’re going to pair that with some fantastic service.”

During COVID, food to-go has become increasingly popular. Open daily from 7 a.m. to 3 p.m., the Broken Yolk will offer carryout, plus delivery from all major third-party services.

Menu favorites

The longtime Broken Yolk motto — “We’ve got huevos!” — is backed by eccentricities that differentiate it from competitors. The menu is expansive. Can’t decide on which of the six eggs Benedict varieties you want? Order the Choose Two ($12.29), and double your pleasure on a single plate.

Mimosas are served in a generous 10-ounce flute. Or order a flight of 5-ouncers for $13.49. You also can get a flight of four different bloody marys for $13.99.

The majority of entrees range from $10 to $13, Holdeman says. Popular options include The Mom omelete ($12.49): spinach, mushroom, onion, red and green bell pepper, topped with avocado, salsa fresca and sour cream.

Also popular? The American ($10.99): two eggs any style with choice of bacon, sausage or corned beef hash. (Add $1 for applewood bacon.)

Holdeman loves Mexican food, so his personal favorite is Chilaquiles ($13.49): sauteéd tortilla chips topped with jack cheese, two eggs any style, red onion, cilantro, sour cream and a choice of shredded chicken or carne asada.

“You can get it with a red sauce or a green sauce, or you can get what’s called ‘divorced’ — red and green sauce in the same dish. It is fantastic. I’m telling you, it’s the best thing on the menu — for me, personally.”

Holdeman should know. During 25 days of on-the-job training in California, he says, “I had to eat every single menu item.”

He packed on about 10 pounds, he admits, even while burning calories cracking over 800 eggs in one day. (“A lot of breakfast places are going to liquid eggs. We crack every egg. ... It sucked!” he adds with a laugh.”)

Bottom line, if you feast at the Broken Yolk?

“You may want to go walk around the block before you get in the car,” Holdeman says. “There’s some healthy selections, but the portions are big.”

This story was originally published September 17, 2020 at 4:00 AM.