It’s about taking ingredients you already have and using them in new ways. Leading the way are quick service restaurants, which are realizing that hearty, homemade breakfasts have a place seven days a week, 24 hours a day — not just Sunday brunch.
Especially with comfort foods, the sky’s the limit. Try prosciutto and tomato as well as pepper and chorizo as flavorful additions to scrambled eggs. Almond poppy seed pancakes, breakfast pastas, and artisanal breads. Oh, and don’t forget the home fries. This famous potato has so many opportunities for success.
Layer flavor onto basic foods and make sure there are multiple textures on the plate. For example, bagels and spreads are being reinvented with pesto (sundried tomato, wild mushroom, chipotle).
Fresh and flavorful, today’s breakfasts are being reinvented and supported by the customer base.