1. Chapter 11 Eggs and Breakfast
Eggs • Egg Preparation • Pancakes and Waffles • French Toast • Crêpes and Blintzes • Breakfast Meats • Breakfast Sides • Breakfast Cereals • Breakfast Beverages • Plating Breakfast

2. Eggs may be served at any meal, such as with a croque madame.
Knowledge of egg composition, various uses of eggs, and proper cooking methods is essential to creating many egg-based preparations in the professional kitchen. Besides their importance in breakfast preparations, eggs can also be featured as luncheon and dinner entrées. In fact, eggs may be used in any part of the menu, from appetizers to desserts. See Figure In addition to being served as a dish, eggs are also commonly used as the following:
• an emulsifier when preparing mayonnaise, salad dressings, and hollandaise
• a clarifying agent when preparing a consommé or aspic
• an adhesive agent when preparing breadings and coatings
• a thickening agent when preparing custards, puddings, and pie fillings
• a leavening agent when preparing soufflés, sponge cakes, and meringues

3. An egg is composed of four main parts: the shell, shell membrane, yolk, and albumen (white).
An egg is composed of four main parts: the shell, shell membrane, yolk, and albumen (white). See Figure The eggshell is the thin hard covering of an egg that is composed of calcium carbonate. Although the eggshell protects the fragile yolk and white, it is porous and fragile. This is why eggs should be stored away from strong smelling foods such as garlic and onions. The porous shell also allows the moisture inside the egg to evaporate over time.

4. Eggs are a nutrient-dense food, which means they have a high proportion of nutrients to calories.
Eggs are a nutrient-dense food, which means they have a high proportion of nutrients to calories. See Figure A large egg provides varying amounts of 13 essential nutrients. Eggs are an affordable source of high-quality protein that includes all nine essential amino acids and two antioxidants, lutein and zeaxanthin, which help prevent common causes of age-related blindness.

5. Eggs and egg substitutes are also sold frozen for a longer shelf life.
An egg substitute is a liquid product that is typically made from a blend of egg whites, vegetable oil, food starch, powdered milk, artificial colorings, and additives. One-fourth cup of liquid egg substitute contains only 1 mg of cholesterol as compared to mg in one large egg yolk. Egg substitutes are used to prepare omelets, scrambled eggs, quiches, and custards. Eggs and egg substitutes are sold in cartons and often sold frozen for a longer shelf life. See Figure 11-4.

6. U.S. Food and Drug Administration (FDA) labeling regulations require that the presence of eggs be marked on food labels in bold print.
Some customers have an allergic reaction when they eat eggs or egg-derived ingredients. As one of the eight most common food allergens, current FDA labeling regulations require that the presence of eggs be marked on food labels in bold print. See Figure It is important to note that eggs and egg-derived ingredients may be listed as the following:
• eggs, powdered eggs, egg whites, or egg yolks
• any ingredient with the prefix ovo- or ova- (meaning “egg” in Latin)
• albumin, globulin, livetin, or lysozyme (which are all egg proteins)
• Simplesse® (a fat substitute made from egg protein)
• mayonnaise

7. Eggs are classified according to size based on the minimum weight per dozen eggs.
Eggs are classified according to size based on the minimum weight per dozen eggs. Each named size weighs about 3 oz per dozen more than the previous size. See Figure The size does not refer to the dimensions of an egg or how big it appears. For example, some eggs may be slightly smaller or larger than others in the same carton. Size refers to the total weight of the dozen, which places the eggs in one of the following categories:
• pee wee — 15 oz to 18 oz
• small — 18 oz to 21 oz
• medium — 21 oz to 24 oz
• large — 24 oz to 27 oz
• extra large — 27 oz to 30 oz
• jumbo — 30 oz and above

8. Grade AA eggs have a firm yolk and white that both stand tall, whereas the yolk and white of lower grade eggs lie flatter and spread out farther.
The size of an egg, the color of its shell, and its grade have no bearing on its nutritional value. Eggs are graded as AA, A, or B. The highest quality egg, Grade AA, has a firm yolk and white that both stand tall when the egg is broken onto a flat surface. As an egg ages or if it is of a lower grade, the yolk and the white will lie flatter and spread out farther on a flat surface. See Figure The white will also be looser and more watery, and the air pocket inside the egg will be larger.

9. Eggs are tested for Salmonella enteritidis, the bacteria found inside eggs that are contaminated from infected laying hens.
Fresh eggs are used more than any other form of egg in the professional kitchen. Like all protein-rich foods, eggs are a potentially hazardous when not handled and stored properly. Protein-rich foods are excellent breeding grounds for harmful bacteria. Salmonella enteritidis is the bacteria found inside eggs that have become contaminated from infected laying hens. See Figure The potential presence of Salmonella enteritidis is why it is best to thoroughly cook eggs prior to eating them.

10. Leftover eggs should be tightly covered with plastic wrap before being refrigerated and should be used within two to four days.
Leftover egg whites and egg yolks should be tightly covered with plastic wrap before being refrigerated and should be used within 2–4 days. See Figure Yolks that are left uncovered will form a surface crust and dry out.

11. Fried eggs are technically sautéed and pan-fried.
Sunny-side up, basted, over-easy, over-medium, and over-hard eggs are cooked to order. Although they are all referred to as fried eggs, these egg dishes are technically sautéed and pan-fried. See Figure The main difference among each dish is the variation in cooking time and technique.

12. A nonstick sauté pan is often used to help prevent fried eggs from sticking and potentially breaking the yolks.
Selecting the correct size sauté pan always yields good results. For a single egg, the sauté pan should be 4 inches in diameter at the bottom. For two eggs, the pan should be 6 inches in diameter. A nonstick sauté pan is often used to help prevent fried eggs from sticking and potentially breaking the yolks. See Figure

13. Prior to cooking, eggs should be cracked into a small dish so that the raw eggs can be inspected for quality, as well as to help ensure that the yolks do not break when added to the pan. Then, the sauté pan is heated over moderate heat and approximately 2 tsp of fat or a light coating of nonstick cooking spray is added to the bottom of the pan. Next, the eggs are gently poured into the pan. The hot oil immediately solidifies the eggs so the whites will not spread. The eggs are cooked to the desired doneness. See Figure

14. Scrambled eggs are whisked using a tilted wheel-like motion to combine the yolks and whites.
Scrambled eggs are a popular egg dish that is often served on buffets. Scrambling is the easiest method to use when preparing eggs in quantity. First, the eggs are whisked using a tilted wheel-like motion to combine the yolks and whites. See Figure Then the eggs are sautéed in a steam-jacketed kettle, in tilt skillet, on a griddle, in a double boiler, or in a sauté pan to produce fluffy curds. When scrambling small amounts of eggs, it is best to use a sauté pan.

15. The beaten eggs are poured into a heated, oiled, or buttered sauté pan, where they start to coagulate immediately. After the eggs are added to the pan, the heat is reduced and the egg mixture is carefully stirred from the bottom with a high-heat spatula. Scrambled eggs should always be slightly undercooked, because they become firm as they are held for service. If scrambled eggs are overcooked, they will become dry, hard, and unpalatable. Scrambled eggs are properly cooked when they are fluffy, moist, and not runny. See Figure

16. Omelets may be filled with a variety of cheeses, vegetables, and meats.
An omelet is an egg dish made with beaten eggs and cooked into a solid form. Omelets are one of the most commonly ordered egg dishes in restaurants. Omelets may be filled with a variety of cheeses, vegetables, and meats. See Figure A filled omelet is often named for the filling ingredient, such as a bacon omelet or a mushroom omelet.

17. A rolled omelet, also known as a French omelet, is an omelet that is cooked and then rolled onto a plate and cooked filling ingredients are added through a slit cut into the top. To prepare a rolled omelet, cook an omelet until it is slightly set but still very moist. Then, tilt the pan about 60° and use a high-heat spatula to roll the omelet. The eggs should be pale yellow and browned as little as possible or not at all. Once the egg portion of the omelet is cooked, roll the omelet tightly on the plate and add cooked ingredients and cheeses through a slit cut into the top of the omelet. See Figure

18. With a folded omelet, after the egg has been cooked almost all of the way through, the omelet is typically flipped over and allowed to cook for approximately 15 seconds longer. During this time, the cheese is added to the center of the omelet. The omelet is then folded in half and served. See Figure

19. (Procedure continued) See Figure 11-17.

20. A frittata is basically a traditional folded omelet served open-faced after being browned in a broiler or hot oven. The ingredients are all precooked and mixed with the eggs, but instead of folding the omelet, it is left open and cheese (if desired) is added on top. The omelet is then placed under a broiler or in a very hot oven to melt and brown the cheese. See Figure

21. A handheld breakfast can be created by adding a fried egg, scrambled eggs, or a mini omelet to a hot biscuit, bagel, English muffin, tortilla, or croissant.
A fried egg, scrambled eggs, or a mini omelet can be added to a hot biscuit, bagel, English muffin, tortilla, or croissant to create a delicious handheld breakfast. See Figure Cheese, vegetables, or meats may also be added to enhance the flavor and the size of the sandwich.

22. A shirred egg, also known as a baked egg, is an egg that is baked on top of other ingredients in a shallow dish in the oven. After the dish has been coated with butter, any type of ingredients may be placed into the dish. Then, raw eggs are removed from the shell and gently poured on top of the ingredients. The dish is then placed in an oven and baked at 350°F until the eggs set and cook until the desired degree of doneness. See Figure Shirred eggs often top ingredients such as ham, sausage, Canadian bacon, cheese, asparagus, mushrooms, or artichoke bottoms.

23. A quiche is a baked egg dish composed of a savory custard baked in a piecrust.
A quiche is a baked egg dish composed of a savory custard baked in a piecrust. See Figure A savory custard consists of beaten eggs mixed with cream, milk, and seasonings. The cream and milk added to the beaten eggs cause the egg protein in the custard to be more delicate and tender when cooked.

24. To prepare a quiche, a piecrust can be filled with a variety of cooked vegetables, meat, and cheeses. Then, the savory custard mixture is poured on top of the chosen ingredients and the quiche is baked until set. See Figure It is important to note that the custard should not be cooked to an internal temperature above 185°F or the egg proteins will begin to curdle and separate from the water molecules in the egg.

25. About 8 eggs can be poached at a time in a gallon of water
About 8 eggs can be poached at a time in a gallon of water. The water may be used for three different batches before being discarded. Eggs that are poached in quantity should be slightly undercooked and then immediately placed in cold water to stop further cooking and held until service. To serve, the precooked eggs are reheated in hot salted water. This quantity method is often used for banquet or buffet preparations. For individual breakfast preparations, eggs should be poached to order. See Figure

26. Traditional eggs Benedict, known as the most lavish of egg dishes, consists of two toasted English muffin halves, each topped with a slice of Canadian bacon and a poached egg. The poached eggs are then topped with a coating of fresh hollandaise sauce. See Figure

27. Popular variations of eggs Benedict are offered by many foodservice operations.
The richness of the poached eggs and hollandaise sauce complement the saltiness of the Canadian bacon and the crunch of a toasted English muffin. Variations of traditional eggs Benedict are offered by many foodservice operations. For example, avocado and turkey can be placed under the egg and hollandaise sauce and atop an English muffin to offer a unique flavor combination. See Figure

28. Although the common term for cooking eggs in the shell is “boiled eggs,” the fact is that eggs in the shell should be simmered, never boiled. Boiling tends to toughen the texture of the egg and can create a green sulfur ring around the outside of the yolk. Simmering at a temperature of 195°F is recommended, as higher temperatures yield tough, rubbery eggs. Temperatures below 195°F may yield undercooked eggs. See Figure

29. Hard-cooked eggs in the shell have a bright, solid white and a pale, crumbly yolk.
Eggs in the shell that are cooked for 3 minutes are considered soft-cooked. Medium-cooked eggs are cooked for 4–6 minutes. Hard-cooked eggs are cooked for 9–10 minutes and have a bright, solid white and a pale, crumbly yolk. See Figure

30. When the surface of a pancake is nearly covered in bubbles, it is ready to be flipped over. When the second side turns golden brown, the pancakes are ready to be plated and served.
Pancakes are also known as hotcakes, griddle cakes, or flapjacks. The basic recipe for pancakes consists of flour, sugar, salt, baking powder, baking soda, milk or buttermilk, eggs, and butter or oil. The dry ingredients are sifted together, and the milk, eggs, and butter are whisked together in a separate bowl. Then the liquid mixture is slowly combined with the dry mixture and the batter is ladled on a hot oiled griddle or into a hot sauté pan. The pancake is ready to be flipped over when the surface is nearly covered in bubbles. When the second side turns golden brown, the pancakes are ready to be plated and served. See Figure

31. A waffle iron simultaneously cooks both sides of a waffle.
The procedure for making waffles is very similar to pancakes except that a waffle iron is used in place of a griddle or a pan. Waffle batter is poured onto a well-oiled or nonstick waffle iron and the lid is closed. The batter is simultaneously cooked for a few minutes on both sides. See Figure Waffles are most often served with a fruit topping and whipped cream.

32. French toast is batter-dipped bread that is cooked until each side is golden brown.
French toast is a popular breakfast item prepared by dipping slices of bread into a batter made from eggs, milk, sugar, and vanilla. The batter-dipped bread is then placed on a lightly oiled griddle or pan and cooked on each side until golden brown. See Figure

33. A crêpe is a French pancake that is light and very thin
A crêpe is a French pancake that is light and very thin. Crêpe batter does not contain leavening agents and therefore remains very thin when cooked. Crêpes are cooked either in a very hot crêpe pan, in a small sauté pan, or on a crêpe maker. The surface of a crêpe is cooked to a light golden-brown color. Typically, crêpes are filled with fruit or cheese, rolled up, and topped with confectioners’ sugar. See Figure Crêpes may be served for breakfast, as a dessert, or filled with savory items for lunch or dinner. Although crêpes are delicate, they can be frozen.

34. (Procedure continued) See Figure 11-31.

35. Blintzes are often filled with a sweetened cheese mixture.
A blintz is a crêpe that is only cooked on one side and not flipped over to cook the other side. Like crêpes, blintzes can be filled with sweet or savory fillings. Sweet blintzes are often filled with a sweetened ricotta or a farmer’s cheese mixture and then rolled or folded into small pillow-shaped parcels. See Figure Then, the blintz is put back into a hot sauté pan with clarified butter and browned on the top and bottom. Blintzes are garnished with any variety of fruit compote, warmed fruit preserves, or sour cream. A savory blintz can be filled with any variety of sautéed vegetables, but the most common filling is potato and onion garnished with sour cream.

36. Turkey sausages offer a lower fat alternative to pork sausages.
Breakfast pork sausages often have a strong flavor of sage and crushed red pepper flakes. Turkey sausages offer a lower fat and calorie alternative to pork sausage. See Figure For example, a fresh cooked turkey sausage patty contains 55 calories, 3 g of fat, 26 mg of cholesterol, and 7 g of protein. In contrast, a fresh cooked pork sausage patty contains 95 calories, 8 g of fat, 24 mg of cholesterol, and 5 g of protein. However, turkey sausage does contain more cholesterol than pork sausage.

37. Sausage links are cooked by separating the links, placing them on a sheet pan, and baking at 350°F until done.
Sausage links typically range in size from about 1 oz each (16 per lb) to 2 oz each (8 per lb). The portion served for breakfast is generally three or four links if they are smaller and one or two links if they are larger. Sausage links are cooked by separating the links, placing them on sheet pans, and baking at 350°F until done. See Figure After cooking, sausage links are placed in a hotel pan and held for service.

38. Layer-packed bacon is packaged with each slice separated and laid out on sheets of parchment paper.
Sliced bacon is packaged in a few different forms. Slab-packed bacon is presliced but the user has to pull the slices apart. Shingled bacon consists of slightly overlapped sliced strips of bacon. Layer-packed bacon is packaged with each slice separated and laid out on sheets of parchment paper. See Figure Layer-packed bacon is the type commonly used in foodservice operations, because it does not require someone to spend time taking the slices apart. Many restaurateurs are willing to pay for the convenience.

39. Ham and Canadian bacon are popular breakfast meats.
Ham and Canadian bacon are popular breakfast meats. See Figure Both meats are precooked and only need to be heated on a griddle, under a broiler, or in a hot pan before service. Breakfast ham is typically purchased in a boneless or boned and rolled form, providing 3 oz or 4 oz portions when sliced. Canadian bacon is a hamlike breakfast meat made from boneless, smoked, pressed pork loin. The perfectly round shape and size of Canadian bacon serves as a great base for a breakfast sandwich or eggs Benedict.

40. A steak and eggs or chops and eggs dish typically includes eggs cooked to order and a side of breakfast potatoes.
Steak and eggs or pork chops and eggs are often featured on breakfast menus. These dishes typically include eggs cooked to order and a side of breakfast potatoes. See Figure Steaks served for breakfast include the T-bone, New York strip, and butt steak. Breakfast steaks and pork chops are usually cut thin for a shorter cooking time on a griddle or under a broiler.

41. Hash is composed of shredded and chopped meat and cooked with diced potatoes, onions, and seasonings.
Hash dishes are a creative way to use up the trimmings left behind when cutting corned beef or roast beef on a slicer. Hash is shredded and chopped meat that has been mixed and cooked with diced potatoes, onions, and seasonings. See Figure Hash is cooked on a griddle or in a sauté pan until heated through and commonly topped with two eggs cooked to order.

42. Two popular breakfast potato preparations are hash browns and home fries.
Breakfast potatoes are usually served fried or griddled. Potatoes may be served à la carte or included in featured breakfast combinations, such as two eggs with ham and hash brown potatoes. Two common breakfast potato preparations are hash browns and home fries. See Figure

43. Biscuits and bagels are two common breakfast breads.
Common breakfast breads include toast, biscuits, bagels, English muffins, and sweet muffins. See Figure Butter, honey, jellies, jams, and preserves are common accompaniments for breakfast breads.

44. Danishes are a common breakfast pastry.
Danishes, sweet rolls, coffee cakes, doughnuts, and fritters are common breakfast pastries. See Figure Many foodservice operations purchase these items from distributors or commercial bakeries to reduce labor costs, storage space, and spoilage. However, some foodservice operations have their own bakeshops and take great pride in producing their own pastries.

45. Fruit that is in season is most often served as an accompaniment.
Any type of fruit may be served for breakfast. Fruit that is in season is most often served as an accompaniment. See Figure A combination of melons, such as honeydew and cantaloupe, are often sliced or served in chunks. Fresh strawberries are washed and served whole or sliced and fanned as a garnish on breakfast plates. Oranges are often cut into slices or wedges to add color and freshness to a hot breakfast plate. Frozen or canned fruit is typically used to fill crêpes and blintzes and top pancakes, waffles, or French toast.

46. Granolas are often served with yogurts, milks, fresh fruit, or porridge.
Granola is a baked mixture of rolled oats, nuts, dried fruit, and honey. Granolas may also contain other grains, cinnamon, coconut, chocolate bits, and other tasty items. Granolas and muesli are often served with yogurts, milks, fresh fruit, or porridge. See Figure Muesli is an unbaked mixture of rolled oats, wheat flakes, oat bran, raisins, dates, sunflower seeds, hazelnuts, and wheat germ. Fresh cut fruit, such as bananas, may be added to granola or muesli along with milk. Some prepackaged breakfast cereals and cereal bars are made from granola and muesli. Granolas typically contain more calories than muesli.

47. Oatmeal and grits are popular hot breakfast cereals.
Hot cereals are often served with butter or cream and brown sugar. Porridge, oatmeal, farina, and grits are popular hot breakfast cereals made from ground grains. See Figure Porridge is a hot breakfast dish made by heating a cereal grain in milk, water, or both. Oatmeal can be made from crushed, rolled, steel cut, or coarsely ground oats that are slowly simmered. Farina is made from a ground soft wheat called semolina and commonly sold under the brand name of Cream of Wheat®. Farina is boiled until the semolina becomes tender and creamy. Farina is often served alone or with a side of toast or fruit.
Grits are made from ground corn called hominy. Grits are simmered in water or milk until the grain becomes tender and creamy. Both white and yellow grits have an earthy flavor and are often served with eggs and toast or biscuits. These hearty cereals are often served only during the morning hours due to how quickly they coagulate when held too long.

48. A coffee cherry contains two small green seeds called coffee beans
A coffee cherry contains two small green seeds called coffee beans. The pulp, parchment, and silverskin are removed during processing. The beans are then roasted.
Coffee is prepared from the fruit of a coffee tree, which is found in tropical and subtropical climates around the world. The small red fruit, known as a cherry, contains two small green seeds called coffee beans. Ripened coffee cherries are harvested, fermented, and hulled to remove the two green coffee beans inside each cherry. During processing, the pulp, parchment, and silverskin are removed. See Figure The green coffee beans are then dried and roasted to produce a rich, intensely flavored, and aromatic beverage called coffee.

49. Coffee beans are roasted to varying levels of darkness to produce different levels of flavor and aromas.
Coffee beans are roasted to varying levels of darkness to produce different levels of flavor and aromas. The lighter the beans and the shorter the time period that they are roasted, the lighter the flavor and less intense the aroma. The darker the beans and the longer time period that they are roasted, the darker the flavor and the more intense the aroma. Most coffees are roasted to at least a medium roast because most coffee drinkers prefer a robust flavor. See Figure Once the coffee beans have been roasted, coffee artisans blend different beans to produce a wide variety of desired coffee flavor profiles.

50. Espresso is used as the base for many specialty coffee drinks such as cappuccinos, lattes, and mochas.
Espresso is an intensely flavored coffee made from beans that have been roasted to the very dark or espresso-roasted stage. The almost burnt beans are then ground to a very fine powder, allowing a high extraction of flavor from the dark beans. Espresso is used as the base for many specialty coffee drinks such as cappuccinos, lattes, and mochas. See Figure

51. Tea is the primary breakfast drink for a majority of the world’s population.
Tea is the primary breakfast drink for a majority of the world’s population. In some locations this beverage is also enjoyed as an afternoon snack or after an evening meal. See Figure Tea can be served hot or cold and is generally less expensive to serve than coffee. Tea comes in many varieties and flavors, depending on the growing region and length of processing. Common teas include green, black, and oolong. Tea-like beverages such as chamomile are often listed on menus as teas.

52. Black tea is graded according to the shape and size of the tea leaves.
Black tea is graded according to the shape and size of the tea leaves. The smaller the tea leaf, the shorter the brewing time needed to release the maximum amount of flavor. Likewise, tea leaves rolled one way adopt a particular flavor that differs from the same tea leaves rolled a different way. For example, orange pekoe is a tea industry term that refers to leaf size, not a type of tea. See Figure

53. Grapefruit juice is just one of the many fruit juices commonly offered on breakfast menus.
Both fruit and vegetable juices are common breakfast menu items. Juices may be purchased fresh, frozen, or canned. Breakfast juices commonly include orange, grapefruit, cranberry, pineapple, tomato, prune, and mixed or blended juices such as cranapple. See Figure A standard serving of juice is a 4 fl oz glass.

54. Milks are classified according to the percentage of milk fat that remains after processing.
Milks are classified according to the percentage of milk fat that remains after processing. Each milk product contains a different percentage of milk fat depending on the amount of milk fat removed. See Figure Milk classifications are determined based on the following characteristics:
• Whole milk must contain at least 3.5% milk fat in order to be labeled as whole milk.
• Low-fat milk is commonly labeled as 1% or 2% because the majority of the milk fat has been removed. The percentage of milk fat in low-fat milk can vary between 0.5% and 2%.
• Skim milk must contain less than 0.5% milk fat in order to be labeled as skim milk. Nonfat milk is another name for skim milk.
• Flavored milks contain flavoring ingredients such as chocolate or strawberry syrup plus added sugars or sweeteners. Flavored milk is typically higher in calories than plain milk.

55. Smoothies are blended drinks made of fruit, yogurt, and/or milklike beverages.
A smoothie is a blended drink made of fruit, such as berries or bananas, yogurt, and/or milklike beverages. See Figure All of the ingredients are blended together to the desired thickness and served in a glass with a straw. Using frozen fruit will make the consistency of the smoothie similar to that of a milkshake. The use of frozen fruit also means the smoothie will have less ice crystals than a smoothie made with ice cubes.

56. Common breakfast garnishes include strawberries and orange slices.
Common plating of breakfast includes the use of round or oval plates for the entrée and placement of the main protein as the focal point of the dish. Accompaniments such as toast are commonly served on side plates that are about half the size of the entrée plate. However, many restaurants and hotels serve pancakes on larger side plates. Simple garnishes add color and freshness to breakfast plates. Common breakfast garnishes include sliced or fanned strawberries and orange slices. See Figure

57. Hot skillet breakfasts often incorporate eggs, potatoes, and cheeses.
Many restaurants utilize hot skillets to express their creativity with the breakfast menu. Hot skillet breakfasts often incorporate multiple items such as eggs, breakfast meats, potatoes, cheeses, and vegetables. See Figure The eggs are generally placed on top of the other ingredients and covered with cheese, hollandaise sauce, or some other sort of finished sauce. Skillet ingredients are typically cooked prior to being placed in the skillet. After the ingredients are placed in the skillet, it is finished in an oven or under a broiler.

58. A successful breakfast buffet offers a variety of foods that are well prepared and arranged to showcase a wide variety of colors.
A successful breakfast buffet offers a variety of foods that are well prepared and arranged in a manner that stimulates the appetite. See Figure Many foodservice operations display their awareness of health and wellness by placing tags near their high protein, low-fat, low-carb, or gluten-free breakfast items, while still offering traditional favorites.