Simple bacon-and-eggs breakfast traditions are still going strong, but morning menus also are evolving to include intriguing mashups inspired by everything from global cuisine to childhood favorites. Consider the Peanut Butter Waffle with Grape Compote and Whipped Grape Jelly from Chef Adam Hegsted of Coeur D'Alene Resort in Idaho, and the MacBenedict combining macaroni and cheese, Canadian bacon and eggs, topped with Hollandaise. The latter is an inspiration from Robert Dunn of MacDaddy's Macaroni and Cheese Bar, Monroe, CT, a restaurant that features creative expressions in macaroni and cheese. Both recipes appear on the pages that follow. You'll also find the Hakuna Frittata from executive sous chef Michael Reining of Postrio Cafe and Bar in San Francisco, as well as breakfast sandwich and wrap ideas.
Technomic estimates that the industry's breakfast segment generates approximately $42 billion in annual sales, and accounts fo 12 percent of the total industry. According to Technomic's Breakfast Consumer Trend Report, the health trend is one to watch, with oatmeal, whole grain and multi-grain menu items enjoying their healthy image, along with lowfat and nonfat ingredients.
Look for a selection of breakfast and brunch recipe ideas on the pages that follow.
MacBenedict
Peanut Butter Waffle with Grape Compote and Whipped Grape Jelly
Fettuccini with Pancetta, Chard and Fried Egg
Chorizo, Rice and Egg Wrap
Eve's Potato Works
Apple Carnitas Breakfast Burrito
Golden Biscuits with Creamy Mashed Idaho Potato Center
Grilled Portabella Breakfast Sandwich
Open-Faced Breakfast Sandwich with Eggs, Spinach & Goat Cheese
Hakuna Frittata
Berry Blue Smoothie
FOR MORE RECIPES
Visit our website at Restaurant-Hospitality.com for more recipes. We offer menu ideas for full-service restaurants, plus a recipe database organized by chefs' names.
RECIPES FROM
Jeremiah Wheeless, Roots Restaurant, San Francisco
Kathy Dunlap, Eve's Garden Cafe, Applegate, OR
Alexandra Guarnaschelli, Butter, NYC
Kiera Moritz, Steel Magnolias, Valdosta, GA
FOCUS
Egg ideas from Chef Andy Husbands of Tremont 647 in Boston, and Rosine's Restaurant in Monterey, CA
