And I know you are legion. People who eat, love, and think about breakfast foods. No matter the time of day, pancakes or scrambled eggs always sound good.
Where are all my brothers- and sisters-in-arms?
Here in the small town I live in, there are roughly four places to have breakfast. One is a pastry/bakery, one is a kitchen within a grocery store, and two are restaurants. The latter three all serve about the same thing: biscuits and gravy, pancakes, scrambled egg platters, etc. Nothing too unusual...which concerns me, because eggs are a great creative vehicle. Anyway...
I have spent a fair amount of time putting together a breakfast menu that I'd hope to implement some day. There is no empirical data behind the menu development, so I really have no idea if some of these items would even go over that well. I based the menu on things *I* would like to make and eat. And I guess that's as good as a strategy as any, yes?
Let me know, breakfast lovers, what you think...would you stop and dine with me if you saw a menu like this?
TARTINES (a fancy French term for open-faced sandwich)
- The Kirby (cranberry mustard, spinach, fried egg, fresh-baked bread - toasted)
- Benedict (ham, poached egg, Hollandaise, bread)
- Apple + Cheddar (citrus butter, Granny Smith, Cheddar)
- Sunshine (bacon, scrambled egg, Cheddar)
SCRAMBLES
- Spanish (chorizo, potato, red pepper)
- Mediterranean (artichokes, black olives, spinach, feta cheese)
- Iowa (ham, bacon, potatoes, Cheddar cheese)
- Vegetable (peppers, mushrooms, black olives, tomatoes, cheese)
QUICHES (egg pies!)
- Lorraine (bacon and Swiss cheese)
- Florentine (ham, spinach, Parmesan, and Swiss cheeses)
- Seasonal Vegetable
PANCAKES
- Buttermilk
- Blueberry
- Maple-Bacon
YOGURT with granola or fresh fruit or both
PASTRIES
- Bacon Cinnamon Rolls
- Muffin of the Week
I mean, I want to eat here...but I understand I'm insanely biased.
Where are all my brothers- and sisters-in-arms?
Here in the small town I live in, there are roughly four places to have breakfast. One is a pastry/bakery, one is a kitchen within a grocery store, and two are restaurants. The latter three all serve about the same thing: biscuits and gravy, pancakes, scrambled egg platters, etc. Nothing too unusual...which concerns me, because eggs are a great creative vehicle. Anyway...
I have spent a fair amount of time putting together a breakfast menu that I'd hope to implement some day. There is no empirical data behind the menu development, so I really have no idea if some of these items would even go over that well. I based the menu on things *I* would like to make and eat. And I guess that's as good as a strategy as any, yes?
Let me know, breakfast lovers, what you think...would you stop and dine with me if you saw a menu like this?
TARTINES (a fancy French term for open-faced sandwich)
- The Kirby (cranberry mustard, spinach, fried egg, fresh-baked bread - toasted)
- Benedict (ham, poached egg, Hollandaise, bread)
- Apple + Cheddar (citrus butter, Granny Smith, Cheddar)
- Sunshine (bacon, scrambled egg, Cheddar)
SCRAMBLES
- Spanish (chorizo, potato, red pepper)
- Mediterranean (artichokes, black olives, spinach, feta cheese)
- Iowa (ham, bacon, potatoes, Cheddar cheese)
- Vegetable (peppers, mushrooms, black olives, tomatoes, cheese)
QUICHES (egg pies!)
- Lorraine (bacon and Swiss cheese)
- Florentine (ham, spinach, Parmesan, and Swiss cheeses)
- Seasonal Vegetable
PANCAKES
- Buttermilk
- Blueberry
- Maple-Bacon
YOGURT with granola or fresh fruit or both
PASTRIES
- Bacon Cinnamon Rolls
- Muffin of the Week
I mean, I want to eat here...but I understand I'm insanely biased.
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