You already know brunch is big. But why? Mintel says guests see it as a social experience and best enjoyed during special occasions such as Easter, Mother’s Day and graduations. It also recommends that brunch entreés be more innovative than regular breakfasts. From an ops standpoint, Mintel suggests guests are interested in restaurants with a fixed price brunch menu.*

Chef Einav Says Take a Look at Eggs Benedict

This breakfast staple is getting interesting twists at restaurants across the country. If you haven’t put your spin on eggs benedict, it’s a fantastic way to get creative and give guests the interesting flavours they want in a familiar dish. Take your traditional recipe and go regional, international or pair it with a unique protein. Consider these ideas:

  • Lobster eggs benedict with citrus and lavender hollandaise
  • Rapini eggs benedict with piri piri hollandaise
  • Butternut squash or zucchini patti egg benedict 
  • Crab cake benedict with Florentine hollandaise


Chef Kyla Recommends Updating Traditional Spring Dishes
Everyone loves having a go-to holiday meal, and it’s a special feeling when your restaurant becomes part of those traditions. These versions of classic brunch dishes can help you connect with your guests during special occasions.   

  • Spiralized ham with charred rhubarb and balsamic glaze
  • Citrus-roasted trout with spring pea puree
  • Roast pork loin with crackling and strawberry relish
  • Brioche and artichoke bread pudding with sorrel sauce
  • Roasted asparagus with poached quail eggs and truffle salt
  • Bibb lettuce salad with bacon, burrata, apple and roasted parsnip and a Meyer lemon vinaigrette
  • Ginger glazed chamomile poached carrots


Chef Kyle Focuses on Veggies
Easter is the perfect time to celebrate the delicious flavours of spring. These menu items highlight local springtime produce.

  • Fried artichokes with garlic-dill aioli
  • Fava bean salad with mint and Greek yogurt
  • Stuffed zucchini blossoms with heirloom tomato emulsion
  • Spring pea salad: layered napa cabbage, green onions, peas, mayo, bacon, eggs, parmesan cheese
  • Lamb chops with leek crema and purple asparagus


More Chef-Inspired Recommendations:

  • Seared lamb chops with pomegranate reduction sauce and roasted spring vegetables
  • Roasted lamb with mint chimichurri or mint pesto
  • Pork chops with charred blood orange and wilted spinach
  • Three peas salad – sugar peas, snow peas and fresh shelled peas with warm bacon vinaigrette
  • Chilled asparagus soup
  • Roasted baby carrots with spicy cashews crumbs


*Mintel, Restaurant Breakfast and Brunch Trends - US - July 2016

Chef Inspiration