Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
May 2, 2023

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Breakfast bowls continue to hold their status as a winning menu format with their ease of eating, comfort vibes and openness for culinary interpretation. Chefs looking to entice adventurous morning diners can lean on spicy rich flavors. Creative heat applications provide complexity, elevation and differentiation.

Here, we apply six leading hot and spicy flavor systems to an array of breakfast bowls. Each injects distinctive heat-driven nuances and progressive global influences.



  • Southern Comfort Bowl: Smoked cheddar cornbread pudding + fried egg + honey poblano pulled pork + chipotle-lime crema
  • Shakshuka Bread Bowl: Sourdough bread bowl + ground chorizo + hot smoked paprika-Morita chile tomato sauce + turmeric fried egg + feta crumbles



  • Caribbean Maple Belly Bowl: Black beans + soft-scrambled eggs + maple-jerk glazed pork belly bites + mango-habanero queso
  • Hot Maple Crunch Oatmeal Bowl: Tahini oatmeal + roasted sweet potato purée + currants + harissa-maple granola



  • Nashville Congee Bowl: Pulled Nashville chicken and white rice congee + chopped red and yellow tomatoes + pickled jalapeño + crispy onion straws
  • Flaming Red Grits Bowl: Chorizo and Cotija cheese grits + roasted red peppers + sauteed shrimp + peri peri sauce + brown butter drizzle



  • Fiery Shredder Bowl: Crispy shredded hashbrowns + scrambled eggs + chopped peppered bacon + hot sauce white gravy + shredded pepper Jack
  • Buffalo Benedict Bread Bowl: Hollowed out baked hoagie “bowl” + Buffalo-creamed spinach-arugula + crispy pancetta + poached eggs + cayenne-citrus hollandaise



  • Verde Lentil Bowl: Braised green lentils + spinach-kale chiffonade + avocado slices + poached egg + Serrano-sansho pepper salsa verde + pickled red onion
  • Hot Brisket Chilaquiles Bowl: Crushed tortilla chips + shredded habanero Jack cheese + chopped smoked brisket + fried egg + roasted chile de árbol-tomatillo salsa



  • Curried Hash Brown Scramble Bowl: Crispy griddled potato wedges + yellow onion + tricolor bell peppers + Madras curry + gochugaru scrambled eggs
  • Bacon Fried Rice Curry Bowl: Bacon-fried pineapple rice + coconut-red curry sauce + jammy soft-boiled egg



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.