Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
January 27, 2020

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Eggs continue to shine at breakfast and are being introduced by chefs in a number of new formats. Three in particular are gaining traction on trend-forward menus. They offer menu developers a prime opportunity to create impactful limited-time offerings or signature menu items. All benefit from striking a balance between comfort and sophistication, along with an ease of adaptation and flavor adoption.


At Sardine, a modern French bistro in Madison, Wis., a comforting dish of Baked Creamed Eggs features prosciutto, spinach and Gruyère, served with a petite salad and French baguette.


With the egg’s built-in versatility and loyal fan base, it’s a safe platform for innovation.

The Usual

On the brunch menu at The Usual in New York, soft-scrambled eggs sprinkled with fresh chives top thick toast.


Texture has become a prominent tool in recipe development. Modern builds incorporate soft-scrambled eggs to entice guests, as the eggs’ creamy texture is indulgent and luxurious on the palate.


Soft-Scrambled Egg Sandwich: Hook’s cheddar, Hobbs’ Applewood Smoked Bacon and chive crème fraiche
AOC, Los Angeles

Pizza Eggs: Scrambled eggs, herbed tomato ragù, Parmesan cheese, toasted cheese pizza
Goodkind, Milwaukee, Wis.

Scrambled Egg Carbonara with black pepper, pancetta, Parmesan and breadcrumbs
Martina, Minneapolis


  • Tempura Soft Scramble: Soft-scrambled eggs + tempura shrimp + romesco sauce
  • Savory Breakfast Parfait: Gingered chicken congee + soft-scrambled eggs + thick soy sauce + crispy shallots
Miss Ada in Brooklyn, NY

Miss Ada, the modern Israeli hotspot in Brooklyn, N.Y., serves their Shakshuka in a homey, comforting skillet. It features poached eggs, goat cheese and parsley.


The hype of shakshuka and khachapuri has encouraged guests to continue their exploration of global breakfast dishes. Build off this momentum and introduce versions of baked eggs and skillet comfort with regional and global flavors that offer visual charm. Position these as individual servings or shareables.


Turkish Eggs: Poached eggs in tomato sauce mixed with cannellini beans, labneh, pistachio dukkah, topped with sumac
Milk & Honey, New York

Baked Creamed Eggs with prosciutto, spinach and Gruyère cheese, served with a petite salad and sliced baguette
Sardine, Madison, Wis.

Cast Iron Skillet Hash with shirred eggs, grilled onions and Parmesan tots, barbecue trimmings, farmhouse cheddar cheese
Pork & Pickle, Kansas City, Mo.


  • Chilaquiles Skillet: Baked eggs in salsa verde + tortilla chips + black beans + queso fresco + fresh avocado + crema
  • Southern Skillet: Creamy white cheddar grits with baked eggs + buttermilk biscuits + shaved Virginia ham + shredded scallion
TGI Fridays

TGI Fridays moves the omelette into one of America’s favorite handhelds. Its Cheddar Bacon Omelette Burger stars an omelette perched atop a burger patty, along with white cheddar, aged all-natural cheddar spread, tomato, red onion, pickles, hickory-smoked bacon and Fridays sauce.


These handhelds highlight the convergence of sandwich portability with the premium appeal of a hearty and substantial omelettes and frittatas. Diners expect diverse on-the-go selections, and breakfast hybrids answer the call with familiar-yet-unique offerings. Operators with the ability to offer a customized omelette can create further differentiation.


Loaded Omelette Biscuit: A loaded omelette (crumbled sausage, bacon, ham, cheddar cheese) stacked on a scratch-made biscuit, slice of American cheese
Arby’s/Hardee’s, based in Atlanta

PEC: Crispy prosciutto, egg frittata, scamorza cheese, arugula, pesto and “bomb” Calabrese aïoli on a housemade brioche bun with everything bagel seasoning
Ciao, Gloria, Brooklyn, N.Y.

Omelette Sandwich with cream cheese, tomato, dukkah
Bread Lounge, Los Angeles


  • Omelette in a Hole: Texas toast (insides cut out) + select-your-favorite omelette filling (griddled/baked inside)
  • Omelette B-Fast Grinder: Three-cheese omelette + deli-sliced Genoa salami and ham + tomato + red onion + dressed lettuce + toasted hoagie roll


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.