According to the American Egg Board, restaurants around the country lean heavily on traditional favorite proteins such as eggs (93 percent penetration on morning menus), bacon (83 percent), sausage (78 percent), ham (69 percent) and steak (44 percent). But many present these favorites in nontraditional ways.
• Better-for-you breakfasts incorporate more healthful ingredients, and emphasize flavor and attributes such as fresh or upscale ingredients. Menu examples include Portabella and Eggs ($7.99) served at Benedict’s in West Dundee, IL.
• Latin-influenced breakfasts featuring burritos and wraps are among the hottest trends.Other ethnic breakfast interpretations draw on flavors of the Middle East, Asia, Africa and the Caribbean. Menu example: Poached Eggs with Curried Lentils, Yogurt and Cilantro ($15) at The Breslin, NYC.
• Mini breakfasts have grown out of the mini appetizer and dessert trend, with shareable specialties such as dim sum brunches, and flights of breakfast items like pancakes, sliders and bacon. Menu examples include the bacon flight ($7) on the brunch menu at Bakin’ & Eggs, Chicago, with five bacon varieties.
• All-day breakfasts suit contemporary lifestyles, offering patrons what they want, when they want it. Restaurants serving breakfast all-day include m. henry, Chicago; Crossroads Diner, Dallas; and The Griddle Cafe, Hollywood, CA.
• Breakfasts inspired by lunch and dinner include frittatas, quiches, pizzas and more, along with proteins such as brisket, lobster and pancetta. Menu examples: Brisket Breakfast ($11.50) on the brunch menu at Ria’s Bluebird, Atlanta.