Over the years we’ve loved seeing global flavours become more commonplace in American cuisine. This trend crosses all dayparts, and cool new dishes have even conquered breakfast. Watch how delicious Taiwanese breakfast can be, plus see tips from UFS chefs on bringing fresh inspiration to your menu.
51% of millennials and 43% of Gen Z want to see more ethnic items and flavours offered at breakfast*
A Taste of Taiwanese Breakfast
Joan and K.F. Seetoh of the Culinary Institute of America dropped in to a breakfast hot spot in Taipei. What they ate looks incredible.
A Taste of Taiwanese Breakfast 04:45
When Chef Jill Houk saw this spread in the video, it sparked ideas for creating some irresistible domestic culinary spinoffs:
Shaobing Youtiao (“Carb Sandwich”)
“For an American audience, I would start by trying to replicate the carb-on-carb crunch with a crusty sesame roll (rice flour would give it a crispier texture) and add a delicate chive omelet + a thin layer of crispy hash browns to bring local familiarity.”
Dan Bing (Crepes)
“I’d start with ultra-thin crepes with no added sugar, and fold around a soft-scrambled egg with a choice of mix-ins like veggies, ham and/or cheese. Lightly griddle, as you would a burrito, and serve sliced into pieces as they do in the video.”
Dou Jiang (Savory Breakfast Stew)
A North American version could use a poached egg instead of soy milk and soy curd—offering the same basic unctuous texture from the soft yolk alongside the more toothsome egg white. Serve over soft polenta, again drawing on the texture, and add a spicy Asian sauce, cilantro, and a garnish of pickled vegetables.
Mintel predicts global flavours at breakfast is just getting started and expects more authentic breakfast items to hit menus such as empanadas, kolaches and dosa. Here are our chefs recommendations to keep you on trend.
Chef Dana Cohen’s Picks
Waffles provide an amazing base off which you can bring in all sorts of unexpected flavours. Instead of traditional syrups, different types of gravies can complete the dish.
Items with "Super" Powders like Matcha
Health-centered lifestyles call for boosting health benefits wherever possible. Herbal drinks are also on the rise as people look to optimize their beverage choices.
Even simply adding these to egg dishes is a step in the right direction to give your breakfast menu a global update.
- Furikake (seaweed and sesame seasoning)
Chef Kyle's Picks
Dosa with curried potatoes and mint chutney
Since potatoes are already common in American breakfasts, this dish is a great foray into global flavours at breakfast. The thin pancake also mimics a traditional American breakfast food.
These pastry-like shells can deliver all kinds of delicious flavours. Try these with a mint chutney, rather than the traditional tamarind and chili sauces for dipping.
Incorporate a traditional Hispanic flavour into common breakfast ingredients such as cauliflower, mushrooms, potatoes and tofu.
Chef Einav’s Picks
Huevos con Salsa Verde
A breakfast staple in many parts of the world, this plate could soon become standard here as well.
These offer the versatility to incorporate all sorts of savoury breakfast ingredients.
There are many variations, but an Acai bowl is a lot like a yogurt parfait containing super fruits, oatmeal and even peanut butter. They’re very filling and offer a nutritious boost.
Though plant-based menu items are not specifically international, they may be perceived as such because other cultures focus less than America on center-of-the-plate meat.*
Examples of Global Breakfasts in the Marketplace
Deep Ellum in Boston offers house-smoked kielbasa, fried egg, horseradish aioli and cheddar in an English muffin.
Mike & Patty's Boston breakfast torta contains two fried eggs, cheddar, jalapeños, potatoes, black beans, salsa and avocado.
Eggslut in LA's Grand Central Market sells the Gaucho: wagyu tri-tip, runny egg over medium, chimichurri, red onions and arugula in a brioche bun.
* Technomic, Consumer Food Trends, December 2016