Broken Yolk Cafe in downtown San Diego's Gaslamp Quarter is the Sixth Avenue outpost of the breakfast chain founded in Pacific Beach in 1979, now operating more than forty locations nationwide. The twelve-egg BYC Challenge—stuffed with mushrooms, onions, cheese, and chili alongside home fries and biscuits—draws competitive eaters to a menu built on scratch-baked goods and oversize portions, a spectacle-scale morning format that draws a different crowd than the artisan bagel trade at Spill the Beans Coffee and Bagels up the block. Signature Eggs Benedict variations arrive on house-baked buttermilk biscuits, and the broader menu spans Churro French Toast, Chilaquiles, and Tiki-Toast with island-style toppings. All sauces, soups, and baked goods are made from scratch in-house, including the hollandaise for the Benedict lineup and the house chili that tops the cornbread waffle—a made-fresh approach to morning cooking that anchors this stretch of Sixth Avenue alongside Chocolate Cafe's handcrafted sweets a block north. A private event space inside the Gaslamp location accommodates corporate gatherings and group celebrations with full-service catering from the scratch kitchen, seating configurations flexible enough for ten or one hundred guests.