Crispy Rice Salad with sour sausage, baby kale, roasted peanuts and a fried egg

Sliced pastrami or corned beef, poached eggs, hollandaise, Swiss, tomato and scallions on rye

Jalapeño-cheddar biscuits topped with Santa Fe hot chicken, poached eggs and pork chili, served with breakfast potatoes

Crispy-fried white corn tortillas topped with refried beans, smashed avocado, crab salad and a soft-poached egg, finished with chipotle hollandaise, served with papas rancheras

Cage-free fresh-cracked griddled eggs, smoked beef brisket and cheddar with smoky chipotle aïoli on a gourmet jalapeño-bacon bagel

Miso is poised to deliver its unique, savory earthiness to brunch

Selecting high-impact pantry items from trending world cuisines moves the Benedict onto bold modern brunch menus seamlessly

Two popular formats are primed for signaturization now: hashes and baked egg dishes

Quick culinary ideation inspired by trending egg dishes

Classic ingredients enjoy flavor-forward new treatments

Renowned restauranteur/chef Ray Garcia dishes on the appeal of Latin cuisine and demonstrates how to make his Yolkamole Egg Tostada

Thanks to serious creativity, the everyday egg is moving into a high-impact category.

Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”

Insights into the egg trend from our panel of experts

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

Wake up to a dozen on-trend breakfast ideas

Gilmore Catering offers B.O.B.’s Brewery Deviled Eggs with maple bacon “fries”