29757

Torn rustic bread croutons soaked in balsamic vinaigrette tossed with a salad of red & yellow sweet bell peppers, baby spinach, English cucumbers and cherry tomatoes, topped with two soft poached eggs, fresh basil and capers’

 

Yields: 6 Servings

Breakfast Panzanella Bowl With Soft Poached Eggs

Breakfast Panzanella Bowl With Soft Poached Eggs

Torn rustic bread croutons soaked in balsamic vinaigrette tossed with a salad of red & yellow sweet bell peppers, baby spinach, English cucumbers and cherry tomatoes, topped with two soft poached eggs, fresh basil and capers’

 

Yields: 6 Servings

Yield:

tips

29760

Crispy hash brown potatoes, buttermilk cornbread crumbles, BBQ brisket, onions and soft scrambled eggs finished with green onions and BBQ sauce

 

Yields:  4 Servings

Texas Hill Country Hash Bowl with Soft Scrambled Eggs

Texas Hill Country Hash Bowl with Soft Scrambled Eggs

Crispy hash brown potatoes, buttermilk cornbread crumbles, BBQ brisket, onions and soft scrambled eggs finished with green onions and BBQ sauce

 

Yields:  4 Servings

Yield:

tips

29771

Crispy Tostada topped with soft scrambled eggs with corn tortilla strips, onions, green chilies and crumbled chorizo with lots of pico de gallo and chopped fresh cilantro

 

Yields: 4 Servings

Tex Mex Migas Bowl

Tex Mex Migas Bowl

Crispy Tostada topped with soft scrambled eggs with corn tortilla strips, onions, green chilies and crumbled chorizo with lots of pico de gallo and chopped fresh cilantro

 

Yields: 4 Servings

Yield:

tips

29766

South Carolina buttery heirloom grits, chopped and brothy collard greens, crispy country ham and “jammy” poached eggs

 

Yields: 4 Servings

Grits & Greens Egg Bowl

Grits & Greens Egg Bowl

South Carolina buttery heirloom grits, chopped and brothy collard greens, crispy country ham and “jammy” poached eggs

 

Yields: 4 Servings

Yield:

tips

29764

Deviled egg salad, bacon and wild baby arugula on toasted rustic country bread, drizzled with EVOO, long chives and sweet paprika

 

Yields:  4 Servings

Deviled Egg Salad Bowl

Deviled Egg Salad Bowl

Deviled egg salad, bacon and wild baby arugula on toasted rustic country bread, drizzled with EVOO, long chives and sweet paprika

 

Yields:  4 Servings

Yield:

tips

29755

Warm sesame sticky brown rice, BBQ kalbi beef, kimchi-ed Asian pears, steamed spinach, and carrots topped with scallions, sesame seeds and a broken six-minute egg

 

Yield: 4 Servings

A.M. Bibimbap Bowl with 6-minute Egg

A.M. Bibimbap Bowl with 6-minute Egg

Warm sesame sticky brown rice, BBQ kalbi beef, kimchi-ed Asian pears, steamed spinach, and carrots topped with scallions, sesame seeds and a broken six-minute egg

 

Yield: 4 Servings

Yield:

tips

29769

Farro, bulgur, and barley grain trio topped with grilled chicken souvlaki, chopped cucumber, kalamata olives, crumbled feta, cherry tomatoes, roasted chickpeas, and a sunny-side up egg with fresh dill tzatziki

 

Yield: 4 Servings

Mediterranean Morning Bowl with Fried Egg

Mediterranean Morning Bowl with Fried Egg

Farro, bulgur, and barley grain trio topped with grilled chicken souvlaki, chopped cucumber, kalamata olives, crumbled feta, cherry tomatoes, roasted chickpeas, and a sunny-side up egg with fresh dill tzatziki

 

Yield: 4 Servings

Yield:

tips

29773

Sour cherry basmati rice, charbroiled chicken kabob, feta, walnut, radish, fresh herbs, and sumac topped with egg ribbons and pita triangles

 

Yield:  4 Servings

Persian Breakfast Bowl with Egg Ribbons

Persian Breakfast Bowl with Egg Ribbons

Sour cherry basmati rice, charbroiled chicken kabob, feta, walnut, radish, fresh herbs, and sumac topped with egg ribbons and pita triangles

 

Yield:  4 Servings

Yield:

tips

How To Make

MENU MUST-HAVES!

One key to a successful breakfast operation is meeting diner expectations. You need to give them what they want. And that’s why we’re going to focus on the two main menu categories every breakfast operation MUST have right now – sandwiches and bowls. Within these categories, we’ll also share a few ideas on creating signature items for your operation that will give diners reasons to return regularly.

We’ll be adding to this lineup often, so check back frequently to get the latest insights and ideas.

 

BREAKFAST SANDWICHES 101

WHY SANDWICHES?

The answer is simple. Breakfast sandwiches are the most popular item when eating breakfast away from home. Sandwiches dominate breakfast – because they’re easy to eat on the go or take along anywhere. From basic and affordable to indulgent and premium, breakfast sandwiches are comfort food. Diners pair them with a beverage, and it’s a meal for any time of day. Let’s not forget, sandwiches offer you advantages, as well, in terms of food cost, speed, ease of cooking and assembly.

A.M. SANDWICH STATS

  • #1 Breakfast Menu Item: Breakfast Sandwiches (Source: NPD/CREST® OND’19)
  • According to top operators, breakfast handhelds are the best-selling items, followed by egg entrées (Source: Datassential Breakfast Keynote Report, October 2019)
  • Breakfast sandwiches are not just critical to places with a drive-thru, as most of the growth in breakfast sandwiches is coming from full-service. (Source: Datassential Breakfast Keynote Report, October 2019)

MUST-HAVES

TOP 3 MOST POPULAR BREAKFAST SANDWICHES:

 

1. Bacon, egg and cheese

2. Sausage, egg and cheese

3. Ham, egg and cheese

 

Nearly every restaurant offering breakfast sandwiches has a variation of one or all of these. Of course, you can offer just a classic egg and cheese sandwich, as well. Having the basics is important, because in the consumer’s mind, according to Datassential, a ‘good breakfast sandwich’ hinges on having eggs, bacon and cheese.

BEST EGG PREPARATIONS FOR BREAKFAST SANDWICHES

  • Fried (over-medium or over-hard)
  • Scrambled
  • Omelets are a great way to get inclusions and cheese into one preparation
  • Bake up a sheet pan of eggs or frittata cut into squares and put on a sandwich
  • Fold an omelet 4 x 4, diner style

EGG FORMATS AVAILABLE FOR USE IN BREAKFAST SANDWICHES

  • Shell eggs
  • Liquid eggs (whole egg, and egg white only to meet special dietary requests)
  • Value-added egg patties (with veggie + meat inclusions)

SIGNATURE BREAKFAST SANDWICHES

Differentiate your restaurant with something no one else has. By putting a twist on a common sandwich element, you give customers a safe way to experiment, while still enjoying something familiar.

 

Get ideas from these creative twists now trending on menus:

(Datassential Breakfast Keynote)

  • Nontraditional condiments or sauces (maple syrup, hollandaise, salsa verde)
  • Vegetable toppings/components (arugula, roasted tomato, caramelized onion)
  • Nontraditional carriers (donuts, eggs, lettuce)
  • Global cheeses (cotija, Parmesan, Gouda)
  • Premium meats (brisket, pork belly, prosciutto)

Use these recipes as inspiration or the basis for your own signature breakfast sandwich:

BETTER IN A BOWL

Serve an item in a bowl, and it takes on a new persona. Food in a bowl is comforting, fun, versatile, easy to eat, easy to serve, and to some – even better tasting. Because of this, multi-layered, multi-textured meals-in-a-bowl are trending with both diners and operators. BONUS: Bowls are well-suited for both dine-in and off-premise.

A basic breakfast menu can be refreshed with a ‘bowled’ modern approach. Bowls lend themselves to creativity and a variety of ingredients.

ENDLESSLY VERSATILE

  • Make beautiful signature bowls with local and or seasonal ingredients
  • Vary bases – use vegetables, grains, beans, greens, etc.
  • Vary egg preparation styles – scrambled, poached, fried, soft boiled
  • Give bowls a “healthy” halo – use lots of veggies, limit carbs
  • Mix up proteins – from sausage to seafood and everywhere in between
  • Go global – elevate with ingredients and flavors from around the world
  • Simple to assemble; easily customizable

ANCHOR WITH EGGS

Eggs not only offer nearly universal appeal, they’re a great base ingredient for bowls, as well as being an exceptional topper. 

  • On the bottom – scrambled eggs are a perfect base for a breakfast bowl. With their neutral flavor, they blend well with other ingredients. And a base layer of eggs can remain plain or serve as a blank canvas for flavorings from sauces and seasonings to veggies and cheeses.

Additional Benefits – 

– High in protein, nutritious.

– Portable and hold well.

– Customizable with choices of meat, plant-based protein, veggies, shredded cheese, sauces, herbs, spices, etc.

  • Over the top – When eggs top a bowl, they add to its visual appeal and flavor profile. In this instance, bases can be any variety of ingredients – grains, greens, lentils, stews, veggies – the possibilities are vast.

Additional Benefits – 

– When broken, a beautifully placed fried or poached egg on top of a bowl becomes a rich, flavorful sauce.

– Grains, greens, and veggies used as a base lend themselves to more options incorporating global flavors.

– Artfully made bowls can be offered as brunch menu items.

TIP: OFFER PREMIUM INGREDIENTS

(Like avocado/guacamole, smoked salmon, roasted mushrooms) for an upcharge. Provides customization options while increasing check totals.

BOWL MUST HAVES

Create bowls with a variety of flavors and textures to cater to all types of customers.

THOUGHT STARTERS

  • Use scrambled eggs as the base. Offer any breakfast burritos on your menu with a bowled option. (Low-carb diners will appreciate this.)
  • Start with grains as the base – they’re a nutritious, neutral flavor profile upon which to build.
  • Cater to vegetarians with a bowl with greens as a base.
  • Consider adding a heartier bowl, using a soup or stew as the base.
  • Incorporate a variety of trending ingredients like avocado, pickled red onion, spicy sauces, mole, etc.
  • Offer global varieties, such as Mediterranean, Persian, or Mexican. In fact, Shakshuka is one of the fastest-growing breakfast menu items. It’s easy to prepare and a great global option.
  • Obviously, anything “instagrammable’ – a beautiful bowl shot from the top is a great addition to your menu. Consider a deconstructed bowl like this bibimbap.

BOWLED & BEAUTIFUL SIGNATURE ITEMS

Three things are essential in creating craveable bowls: flavor, texture, and color. Global bowl variations are a great way to cover all three and set your restaurant apart with a unique signature item. 

Get creative! Use these recipes as inspiration or adapt them for your own signature breakfast bowl:

National Mood – Seeking Comfort Through Food

National Mood – Seeking Comfort Through Food

American Egg Board Breaks Down Comfort Food Trend in New White Paper Examining this Multifaceted Category

CHICAGO, IL (Sep 1, 2020)

A new white paper from the American Egg Board examines the psychological impact of comfort foods, the categories growing most rapidly, and the product characteristics successful comfort foods share in common. People reap a genuine psychological boost from consuming comfort foods and the category is experiencing a rapid surge. Although commonly associated with snacks and baked goods, comfort foods can be found in almost any product segment depending on its nostalgic ties to pleasant memories.

The paper, “Comfort & Convenience: Consumers Reach for it All,” shows how consumers have merged their desire for comfort foods with convenience trends to save time while juggling extra responsibilities, including more food preparation at home. Comfort foods also further the growing tendency toward authentic ingredients and traceability, as comfort foods are overwhelmingly associated with familiar kitchen staples.

Eggs, a formulary staple due to their wide-ranging functional benefits and nutritional composition, supply a versatile, authentic ingredient for a host of comfort food product types. Egg products, such as liquid or dried whole eggs, egg yolks and egg whites are common ingredients in baked goods and a welcome addition to protein-forward snacks. Prepared egg products, such as patties or scrambles, can be inserted seamlessly into production lines for frozen or refrigerated breakfast foods. Sales indexes for frozen breakfast foods, for example, were up 50% for the month ending 4/5/2020.*


Eggsaminer keeps an eye on trends

The comfort food white paper is the focus of the American Egg Board’s latest Eggsaminer, a product development resource for food manufacturers. The Eggsaminer regularly takes an in-depth look at product trends and the ways formulators and marketers can or are responding to the sometimes rapidly pivoting consumer market. This issue takes a deep dive into the sudden uptick in demand for comfort foods. Eggs often feature prominently in comfort food as an authentic, highly functional and valuable nutritional component. The white paper looks at new products, the latest nutritional research, and profiles functional aspects of egg ingredients.

“While consumers initially turned to comfort food without regard for calories, there are already indicators pointing to a return to greater health consciousness,” said Elisa Maloberti, the AEB’s director of egg product marketing. “The challenge for formulators is to create the comfort food texture, look and flavor within a better-for-you formulation. A functional ingredient like the egg, with its high protein content and nutritional profile, can help in this regard.”

Find out how REAL egg products contribute to comfort foods of all types by downloading the latest white paper from the American Egg Board. Go to incredibleegg.org. Read the latest issue of the Eggsaminer or find past issues by visiting incredibleegg.org/professionals/manufacturers/product-development/eggsaminer-newsletter.


About the American Egg Board (AEB)

Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. The AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The Egg Nutrition Center is the science and education division of the AEB. The AEB is located in Chicago, Ill. For more, visit incredibleegg.org

 

*https://www.supermarketnews.com/center-store/frozen-foods-become-sales-powerhouse-during-coronavirus-pandemic