Ethnic inspired breakfasts become a new culinary trend

by Olivia DeWolfe
CulinaryEd Columnist
February 15, 2011

Huevos rancheros, an ethnic breakfast of champions.According to a survey of 1,500 chefs conducted by the National Restaurant Organization, one of the culinary arts trends for 2011 will be the addition of ethic-inspired breakfast items to menus. Kimchi scrambled eggs, Turkish mint green tea and curried home fries are just a few of the creations you may find are becoming more available in unexpected places in the coming year.

Culinary arts businesses profit from ethnic trend

For many businesses, this kind of creativity might be just the thing to increase sales in the morning hours without changing the entire operation. If restaurants can simply add a new ingredient like chimichurri (spicy garlic-parsley sauce) to an omelet, cinnamon and orange to the hot chocolate or coconut milk to the pancake batter, they can mark up the price without adding much to the cost of preparation time.

Some restaurants will, however, be serving items for breakfast that are entirely new to the traditional American menu, including beans, vegetables and flavors like lemon and mint. Two great dishes that are showing up on menus are shakshuka, a Jewish egg dish with tomatoes, garlic and paprika and ashta, an Arabic ricotta-like cheese that is being served with fruit or as a filling for pancakes.

Culinary school
can add spice

For chefs who tend to stick with their usual repertoire, branching out can feel intimidating. But attending a few culinary school classes that specialize in ethnic cuisines and international flavors can get you feeling more comfortable with changes. Serving your fried eggs with Japanese white rice and a side of spicy, salty mango pickle instead of the usual toast and Tabasco could give your customers a delicious meal that may also broaden their culinary experience.

Top chefs aren't afraid to be bold with their offerings and neither should you.

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