Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
October 18, 2021

 

With consumers seeking out bolder menu offerings on breakfast menus, operators are pulling popular, comfort-centric lunch and dinner meats into breakfast. Expanding the all-day eats approach, they’re featuring satiating, craveable proteins like brisket, as the protein of choice for winning handhelds. Brisket at breakfast makes a lot of sense today, marrying several trends including the allure of barbecue-centric slow-cooked breakfast meats, the blending of modern with traditional sandwich builds, and the continued hankering for comfort food.

Here are 10 inspiring menu sightings from restaurants across the country that go above and beyond with creating intriguing breakfast brisket sandwiches.

Menu Sightings

Brisket Breakfast Sandwich: Smoked brisket, two fried eggs, habanero-pepper Jack cheese, spinach, tomato, pickled red onion, rémoulade, garlic aïoli on sourdough toast
Right Fork Diner, Edgartown, Mass.

Brisket & Pork Sausage Breakfast Sandwich: Brisket and pork sausage, cheddar, soft-scrambled egg served on an onion roll
Carving Room Kitchen & Bar, Washington, D.C.

Smokehouse Brisket: Fresh-cracked egg, smoky brisket topped with cheddar cheese and extra heat added with jalapeño cream cheese on a plain bagel
Bruegger’s Bagels, based in Burlington, Vt.

The Corben: Portuguese muffins, braised brisket, latkes, apple sauce, Dijon, braising jus
Blue Collar, Miami

Real Country Style Rib Sandwich: Texas pit-smoked pork rib, melted smoked Gouda cheese, crispy onions, smoky barbecue sauce and mayonnaise on a toasted star bun
Arby’s, based in Atlanta

Bronx Dip: Thinly sliced beef brisket on French baguette served with house au jus
Bronx Sandwich Company, based in Anaheim, Calif.

Brisket Egg and Cheese: Our hickory smoked sliced brisket with barbecue sauce topped with a fried egg, fresh spinach, cheddar and cilantro aïoli
Barb’s Butchery, Beacon, N.Y.

The 817: Deluxe sandwich with brisket, egg, bacon, cheese and jalapeños
Panther City BBQ, Fort Worth, Texas

Biscuit & Brisket: Our own in-house smoked beer brisket, egg over easy, American cheese on a German-style lager-infused biscuit, topped with Backbeat Smokehouse mayo
Backbeat Brewing Company, Beverly, Mass.

Brisket Biscuit: Over hard egg, brisket, American cheese and hollandaise sauce
Shale Brewing Company, Canton, Ohio

FEATURED RECIPE: Breakfast Burger

The combination of brisket and bacon make this a breakfast star. A fried egg, slice of ham and a burger sauce made with ketchup, mustard, mayonnaise and pickles, round out the Breakfast Burger’s craveable profile.Photo credit: Smithfield Culinary

The combination of brisket and bacon make this a breakfast star. A fried egg, slice of ham and a burger sauce made with ketchup, mustard, mayonnaise and pickles, round out the Breakfast Burger’s craveable profile.

Get the recipe for the Breakfast Burger

 

About The Author

mm

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, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness. [email protected]