I had a dentist appointment this morning so I felt that I had to give myself something to look forward to afterwards as a reward for the torture I was about to endure.  As it turned out, I actually had a little bit of fun at the dentist, and left with a goody bag of dental products vowing to floss daily.  However, I did not want to renege on myself, so I continued on the path to my reward, which was, of course food.  Having a craving for something sandwich-like I choose to check out Yolk’s, a food truck based at Dunsmuir and Beatty.

Yolk’s is a division of Wet Coast Foods, a food consulting company run by Steven Ewing and Mario Margaritis, two chefs who take breakfast seriously.  The menu includes items such as breakfast sandwiches including the Hand Carved Honey Ham, poached free-range egg, Yolk’s made Dijon, fresh spinach with real hollandaise or aged white cheddar or the Tempura-Panko Avocado, poached free-range egg, fresh cilantro & lime hollandaise, and Croque Madame “Muffin” with brioche bread, carved ham, béchamel sauce, Gruyere, poached free-range yolk and Hash Brown Skewers with organic local potatoes with lemon, truffle oil & sea salt.

The team has a Thermomix, a kitchen appliance that I covet, and one that ensures the silkiest of hollandaise sauces ever.  Also great for risotto, sabayon, porridge, ice cream….but I digress.

I decided that I would go for the Honey-Carved Ham sandwich, a choice I would not regret.  The sandwich consists of smokey ham, a rich and satisfying hollandaise, a perfect poached egg and fresh spinach, all shoved between a porous bun that became the vehicle for absorbing the saucy goodness of the hollandaise and egg yolk.  A sprinkling of green onion and a smack of pepper elevated the dish.

As I bit into the sandwich the yolk oozed out and required me to dip the next bite into the bright orange mess.  Am I complaining here?  No. But just be prepared for this pleasure and grab an extra wad of napkins and a wipe to ensure you don’t go back to the office, with egg on your face.  (sorry but I had to).

The daily specials btw were:

Rib eye steak & eggs with beer battered onion rings and Stilton on brioche
Vegetarian?: Grilled portobello mushroom with free range egg, spinach and truffle oil
Hot apple cider with cinnamon, lemon & cayenne

Here’s some other shots from their website: