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Culinary Trends: Ethnic Breakfasts

by Olivia DeWolfe
CulinaryEd Columnist
February 15, 2011

Huevos rancheros, an ethnic breakfast of champions.A survey of 1,500 chefs was conducted by the National Restaurant Organization in hopes of predicting some of the restaurant trends for 2011. One of these predicted trends is 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 more available in unexpected places in 2011.

What kind of ethnic breakfasts?

Ideas following this trend could range from the very simple to the very complex. Some simple ways to add an exotic flavor to your restaurant's dishes could be adding chimichurri (spicy garlic-parsley sauce) to an omelet; cinnamon and orange to the hot chocolate; or coconut milk to the pancake batter.

Substitutions are a more creative and memorable, yet ultimately still uncomplicated, way to spice up your menu. 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, eye-opening experience that is also just familiar enough to be enticing on the menu.

Of course, more complicated recipes or ingredients could be introduced into a restaurant as well. One such delicious dish is shakshuka, a Jewish egg dish with tomatoes, garlic and paprika. Alternately, chefs could consider inventing signature dishes using the ingredient ashta, an Arabic ricotta-like cheese that is being served with fruit or as a filling for pancakes.

What can YOU create?

Many professional chefs aren't afraid to be bold with their offerings, and you shouldn't be either!

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