Page 7 - May2019_GIWIH

International Breakfast:
• Asian Bao — a steamed bun that can be stuffed with just about anything. A popular combination is a fried egg with bacon bits and kale with a tahini yogurt and chorizo butter
• Vietnamese Breakfast Banh Mi with Congee — a Vietnamese sandwich made on a French baguette, usually including roasted pork and crunchy pickled vegetables, with a traditional rice porridge garnished with garlic and pepper and a fried egg on top
A Toast
• Mexican Chilaquiles — typically a corn tortilla cut in quarters and lightly fried, topped with green or red salsa and cheese. There are countless variations
to Toast Avocado toast is still a
• Italian Frittatas — similar to an omelet and include a variety of fillings from vegetables to cheese or meat. Adding exotic spices add a whole new dimension to this timeless classic
• Middle Eastern Shakshuka — dish of eggs poached in a sauce of tomatoes, chili peppers and onion and spiced with cumin, paprika, cayenne pepper and nutmeg
favorite, but for the more adventurous, try these toppings on homemade, whole grain breads:
Yogurt or tahini spreads Cured fish like herring Sweet potato puree Seasonal veggies
and herbs
Smoked mushrooms
Lunch/Breakfast Mashups: It’s not brunch, but a new way to prepare lunch
favorites with breakfast ingredients: •
• Burgers with fried eggs and bacon on an English muffin
• Breakfast pizza with bacon, spinach and cheese
• Breakfast soups like Japanese Miso, Vietnamese Pho, Tunisian Lablabi
•
• A Smoothie Operator – Unusual combinations with healthy ingredients are gaining •
popularity, such as:
• Cucumber, watermelon, strawberry and peach with matcha and turmeric
• Charcoal latte with activated charcoal
•
• Pineapple juice with banana, mango, dragonfruit, lime, pea protein, maca and coconut oil
65% of consumers prefer healthy choices over indulgences
Sources: FONA International, "Breakfast Trends: Health on Top," Jan. 2019; Tasty Table, "Breaking Bao," April 2015; Restaurant Business Magazine, "Today’s Breakfast Trends," July 2018; Bake Magazine, "The All-Day Breakfast Trend Continues to Grow," June 2018
get it while it’s hot 7 what’s hot