Eggs
Thanks to serious creativity, the everyday egg is moving into a high-impact category.
Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada
Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”
Signature Flavor: “This dish is a sensory roller coaster. You get smooth, creamy, briny, crispy, smoky, salty, sour—all in one bite.”
The egg has ratcheted up its culinary pedigree in recent years. No longer just a morning food, it's now an entrée, a showstopper, a pizza topper, and a starring global ingredient.
The General Public offers Shakshuka with crushed tomato, cayenne, toasted cumin, smoked paprika, soft poached eggs and buttered baguette
Jason’s Deli offers an Eggstreme Pastrami Melt: Pimento cheese, jalapeño Jack, cheddar, Muenster, roasted piquillo peppers, pastrami, fried egg, telera roll
Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro
Gerry Ludwig and his culinary team’s annual street-level trends tour visits 113 restaurants and tastes 1107 dishes to bring you actionable insights into current food trends
Baked egg dishes are an easy menu addition and allow for endless creativity using existing inventory items
The shifting definition of what counts as breakfast food now embraces flavors from around the globe
Leverage the insights and data that commodity boards offer up for strategic menu development
This paella with shirred eggs is an example of how dinner dishes are showing up at breakfast and egg dishes are growing dramatically on dinner menus.
This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.
