February 1, 2010
Edited by Gail Bellamy
YUm! chef Danny Wilser of ella’s in san francisco dishes up this potato “scramble” with Butternut squash, pasilla peppers and Jack cheese.
Breakfast has evolved into a meal that ranges from grab-and-go options to fare for splurge occasions. If you're serving customers who consider it their most important meal of the day, then you'll want to check out these breakfast recipe ideas. Sandwich and wrap ideas include the Roasted Vegetable and Egg Wrap from M. Henry in Chicago, and the Mollete Mexican Breakfast Sandwich from executive chef Jeff Clark of La Salsa Fresh Mexican Gril. The sandwich combines the wide-awake flavors of seasoned black beans, salsa verde and queso Oaxaca. Potato-rich takes on breakfast include the Idaho Potato Cakes Benedict from Adam Baird, vice president of food and beverage at Mimi's Cafe, and the Potato “Scramble” with Butternut Squash, Pasilla Peppers and Jack Cheese from chef Danny Wilser of Ella's in San Francisco. Other tastes to wake up to include the Breakfast Spaghetti recipe from chef Steve Chiappetti of Viand in Chicago. From chef Margaret Edwins of 611 Supreme in Seattle comes a brunch-worthy idea for Poached Eggs with Sauce of Mushrooms, Shallots and Pancetta. These and other recipes follow.
Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. This month, you'll find additional ideas for morning meals at www.restaurant-hospitality.com.
You May Also Like
