Top 5 Trending Breakfast Dishes

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Whether your window for serving breakfast items is a few hours in the morning, or around the clock, offering your guests scrumptious, savory breakfast choices helps them conquer the most important meal of the day. To help you capitalize on the booming breakfast business, Restaurantware has compiled a list of exquisite, delicious breakfast dishes.
 

Acai Bowl

In a blender, pulse spinach, kale, banana, acai pulp, mango, and a splash of almond milk. Prepare and chop toppings, such as strawberries, blueberries, kiwi, soft tofu, and chopped nuts. In a transparent, compostable or reusable bowl, pour the acai mixture and place toppings in lines, rings, or another design. Offer a lid and Eco-friendly disposable utensils for your guests on the go.
Comfort Quiche

Preheat oven to 375℉. Prepare a pie pan with butter and flour. Carefully place a pie crust into the pan, form crust around the lip of the pan, and discard extra crust. Combine 6 large beaten eggs, 1 ½ cups of heavy whipping cream, and salt and pepper to taste in a blender. Layer 2 cups of chopped, de-stemmed baby spinach, 1 pound of cooked and crumbled bacon, and 1 ½ cups of grated swiss cheese into the pie pan, over the crust. Pour the egg mixture on top and even out with a spatula. Place sliced portobello mushrooms in a ring design. Bake for 45 minutes. Let cool for a half an hour. Cut into 8 slices and serve on bamboo plates.
Shrimp and Grits

Add one cup of stone ground grits to 4 cups of boiling water for approximately 20 minutes. Once all water is absorbed, remove from heat and stir in 3 tablespoons of butter and 1 cup of cheddar cheese. Prepare, dry, and flour, 1 pound of peeled and deveined shrimp, fry 6 slices of bacon until crispy, and drain well. Cook shrimp in bacon grease until pink. Add 4 teaspoons of lemon juice, chopped bacon, 2 tablespoons of chopped parsley, 1 cup of thinly sliced scallions, and 1 clove of minced garlic. Saute for 3 minutes. Serve shrimp mixture over grits in melamine bowls.
Quail Eggs Benedict

To make hollandaise sauce: beat one egg yolk in a heat-safe bowl. Place bowl over a boiling pot of water, making sure that the bowl does not touch the bottom of the pot. Continue to beat egg yolk until thickened. Mix in 4 ounces of ghee, one tablespoon of lemon juice, and a dash of hot sauce, if desired. Set aside. For the eggs: add ¼ cup of distilled white vinegar to a medium pot of simmering water. Gently break the quail eggs, one by one into the water and let simmer for one minute. With a slotted spoon, remove eggs individually and place on a miniature brioche bun. Spoon hollandaise sauce over the eggs and garnish with parsley.
Hanoi Style Pho

Prepare, dry, and generously salt a whole 3 to 4 pound chicken. Chill, uncovered for at least 6 hours. Transfer chicken to a large pot, and add 1 gallon of water. Bring water to a boil, then reduce heat to medium and let simmer for 40 minutes. Use tongs to transfer chicken to a cutting board. Discard skin, shred chicken meat, return bones to broth, and let simmer to reduce for 35 minutes. To the simmering broth, add 3 tablespoons of sugar, 2 tablespoons of fish sauce, and salt to taste. Strain broth into a clean pot, add reserved shredded chicken. Divide 2 ½ pounds of fresh rice noodles between 8 incline melamine bowls. Garnish each bowl with chopped cilantro, scallions, chopped white onion, and sriracha. Serve with a dipping sauce made of 1 cup fish sauce, sliced jalapeno, lime juice, and black pepper.

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