All signs point to breakfast as an all-day anytime offering and the movement keeps gaining traction. Prepared savory egg dishes fill a market niche dedicated to this trend.
Experts say high protein breakfasts keep us full longer, to aid in our underlying goal to avoid weight gain and control our hunger. With eggs providing an abundant and cost effective source of protein it seems to make sense to have them for breakfast—whether eaten in the morning, afternoon or evening. We loved omelets or egg sandwiches as children but when we reach adulthood, they disappear from our home menus because of preparation time. The retail market has responded with heat-and-eat breakfast choices providing multiple options that offer lean and lower-calorie choices, like Special K's 240 calorie flatbreads. NPD predicts that these breakfast options will continue to grow more than 13% by 2018.
The supplier side of the restaurant industry has begun to respond to the growing need for all-day egg items. Egg wraps, quiches, egg frittatas, ready-to-heat-and-eat omelets and all-day egg sandwiches are part of a wide offering at coffee shops and QSR restaurants like Starbucks and Panera. The egg products served up in these chains is brought in frozen, ready-to-go for serving up great egg menu items like these, with new creations limited only by a chef’s imagination.
This makes the egg breakfast convenient and tasty. Technomic Research shows that breakfast is all about convenience and consumers are willing to pay more in the morning if there is quick service that fits into their routine. The quick-serve breakfast category is getting manufacturers of value-added egg products to become more creative in product offerings of cooked egg items. And inspired chefs are responding by inserting egg dishes on all sections of their menu.
Chi Town Eatery, scheduled to open soon in the west loop of Chicago, is one of many establishments to promote egg protein on a large, all-day breakfast menu. The eatery has adapted its menu to include specialty and build-your-own sandwiches and wraps in the morning for the grab-and-go coffee customer. Options like Florentine Egg sandwich (spinach, tomatoes, artichoke pieces and Swiss cheese) appeal to the vegetable lover while Chili Bacon Egg Launcher swings to the other side of the pendulum, (house chili, bacon, cheese and BBQ Ranch Sauce), to provide former breakfast-skippers with quick and flavorful choices.
This resurgent breakfast popularity combined with the new prepared egg options available to restaurateurs is causing eggs to appear in all day breakfast menus, or like at Chi Town Eatery, as a complementary element in appetizer, lunch and dinner sections. Chef Steve Schimoler of Crop Bistro & Bar in Cleveland, is one of many to reintroduce eggs to their menu offerings with his Chile Deviled Egg with Oven Dried Prosciutto. He says that simple dishes like deviled eggs deliver comfort from the past and when combined with unique ingredients create new flavor memories for the future. Eggs have been a part of his menu for the past five years and will remain. As other chefs ride the breakfast wave look to see more exciting menu offering like this one appearing in an eatery near you.
To locate a supplier of value-added egg products, visit http://www.aeb.org/food-manufacturers/where-to-buy-egg-products.
For innovative breakfast offerings, visit http://www.aeb.org/foodservice/recipes.