Flavor Trends, Strategies and Solutions for Menu Development

Baked Egg Dishes Baked egg dishes allow for endless creativity using existing inventory items

Sauvage's version of Baked Eggs has fines herbes, hen-of-the-woods mushrooms and raclette.

Baked egg dishes are an easy menu addition—preparation is as simple as ladling sauce into a dish and adding cracked eggs. They also allow for endless creativity using existing inventory items.

Veg It Up

Enrich the flavor and texture of your tomato sauce with hearty chunks of vegetables such as eggplant, zucchini or summer squash, mushrooms or bell peppers.

Go Green

Create a unique, flavorful and visually arresting green sauce using tomatillos, roasted poblano peppers or a purée of spinach.

Say “Yes” to Cheese and Cream

Allow your guests to indulge in eggs baked in a rich mushroom cream or a sauce laced with soft or semi-soft cheese such as Gouda, Brie, Muenster or raclette.

Add a Protein

Crumbles, pinches or thin slices of sausage are a natural addition to baked egg dishes. Small amounts of spicy andouille, chorizo or linguiça can provide a potent flavor punch.

Read Gerry Ludwig’s full 2018 Trends Tour – Breakfasts

  From the Mar/Apr 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.


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About The Author


Gerry Ludwig is a nationally recognized food writer, speaker and trend tracker, and leads the Culinary R&D department at Gordon Food Service, based in Grand Rapids, Mich. Using a proprietary street-level research method as his exclusive data source, Gerry and his team create trends-based menu solutions that are executed at the operator level by the company’s team of culinary specialists. Gerry is a contributing writer for Flavor & The Menu and conducts seminars and workshops at numerous industry events in both the United States and abroad, and oversees customer-facing restaurant research tours in major cities throughout the United States.