If you were to look through the massive accumulation of notes in my phone, you’d see my list of must-try breakfast joints near the very top.  Me and breakfast?  We go way back.  From dad’s crispy skillet potatoes to mom’s buttery pancakes, with as much cereal as one child can physically consume crammed in between, breakfast has long been a love of mine.  I’m always on the lookout for places to add to my list.  Just two days after meeting Gregory Collier, Chef and owner of The Yolk Cafe in Rock Hill, SC, I made the voyage south to try out his breakfast wares.

From any seat in the family owned and operated restaurant you can see Chef Greg at the helm in the open kitchen and his wife, Sabrina, assisting customers.  The restaurant has the feel of a diner with its vinyl booths and classic metal swiveling bar stools.  The menu, however, rings a different tune.  Take, for example, the Valencia omelet (my first choice), which is made with zucchini, squash, roasted tomato, and mozzarella or the fun-guy egg white omelet with mushrooms, herbs, and pungent asiago cheese.  Just these two options alone include five ingredients you won’t find at a run-of-the-mill diner.  A greasy spoon, the Yolk is not.  We’re talking steel cut oatmeal, chorizo chili, and crispy capers here!