Another Broken Egg Café Scrambles Up New Fishers Restaurant
Writer / Matt Keating
Photographer / Jamie Sangar
Ryan Craig, a co-owner of the Another Broken Egg Cafe, Fishers, says guests will love the wide variety of delicious items to choose from at the brand-new restaurant.
“Another Broken Egg Café is really different from other breakfast or lunch restaurants,” Craig says. “We have a lot of different flavors and meals to choose from, and we do it with a lot of Southern hospitality. Where else can you get both omelets and shrimp? What’s better than that?”
Craig stressed that Another Broken Egg Café, located at 8626 E. 116th Street, offers both traditional breakfast and lunch items, as well as choices that are more daring. The Fishers location officially opened Nov. 20.
“We want to offer food that is a little bit outside the box for people looking for something different but also have delicious meals that meet the comfort levels of a lot of customers,” Craig says. “We always want people to come here and have that ‘I can’t wait to get back here again’ feeling.”
Craig says that Another Broken Egg in Fishers is locally owned and operated by Rootstock Hospitality Group, a local Indianapolis management company. Rootstock currently owns and operates multiple concepts throughout the Indianapolis area. Their focus is restaurant operations.
Craig was previously an operating partner at Ruth’s Chris Steakhouse.
“I was born and raised 10 minutes from Another Broken Egg Café,” Craig says. “I love this area, and I love how Fishers has grown. It’s a great location for the restaurant and why we wanted to be here. It also doesn’t hurt that Fishers was voted the best place to live in the country. That’s a huge bonus when you are opening a restaurant.”
Another Broken Egg started in 1996 in New Orleans, where the southern-inspired entrees first took off with restaurant goers. Since then, the restaurant has developed into a highly successful franchise.
The concept’s well-known popularity is directly attributed to a universally appealing menu of fresh, nutritious dishes that foodies can indulge in every day. There are 65 Another Broken Egg Café units, according to Craig, including the location at 9435 N. Meridian, Indianapolis.
Another Broken Egg Café offers several “Sweet Temptations,” served with two eggs any style and choice of baked bacon, house-made sausage patties, turkey sausage, Andouille sausage or ham.
The “Sweet Temptations” also include Mixed Berries Pancakes, two-house recipe cakes filled with blackberries and blueberries, topped with lemon zest and whipped cream, and Lemon Blueberry Goat Cheese Pancakes, two house-recipe cakes filled with blueberries and goat cheese, topped with lemon zest and whipped cream.
There are also Bananas Foster Pancakes, two house-recipe cakes topped with New Orleans-style Foster sauce, bananas, pecans and whipped cream, and Peach Cobbler Pancakes, two house recipe cakes filled with honey-roasted granola and topped with peach complete and whipped cream.
Another Broken Egg Café offers a Pancake Trio Flight as well — three house- made cakes created from any combination of the above pancake flavors. They are served with two eggs any style and your choice of meat.
And don’t forget their Cinnamon Roll French Toast, thick-sliced cinnamon roll battered, grilled golden and topped with cream cheese icing, Foster sauce, mixed berries and whipped cream.
“When people come in and eat our food, we want them to feel like they are on vacation enjoying a great meal in an elegant but casual atmosphere,” Craig says.
Another Broken Egg Café also has several omelettes including The Florida Omelette, a cream cheese-filled omelette topped with garlic butter sautéed crab meat, Monterey Jack cheese and green onions. They are served with country potatoes or grits and an English muffin, The “Hey Lucy” Omelette, filled with avocado, breakfast chorizo, sautéed onions and topped with Cheddar Jack cheese. They are served with country potatoes or grits, salsa and sour cream and an English muffin.
The Stan’s Mardi Gras Omelette is filled with Louisiana crawfish, gulf shrimp, Andouille and red peppers, topped with tomato hollandaise, tomatoes and green onions.
A large variety of burgers, salads and sandwiches are also available, as well as a multitude of drink options.
“We will change the menu at various times and offer some different seasonal menu items,” Craig says. “When people come here, they will be able to tell that we pay a lot of attention to making everything taste great. The staff is outstanding. Guests will love their food and will look forward to coming back.”