The Principles of Menu Planning for Breakfast and Brunches

1. Rules for Planning a Menu

• -          Breakfast and brunches should usually provide a variety of food items for guests to select from, instead of single meals
• -          Preparing good breakfasts is an intricate process that involves striking a balance between a variety of flavours
• -          Texture, taste and appearance have to be considered – the bright colours of fresh fruit, for example, are appealing, while soft eggs and crunchy toast make for a great pairing
• -          The health status of the guests must also be factored into the food that offered. Dishes, such as the white omelette (which is made without any egg yolks), are  a good option for those wanting to avoid cholesterol
• -          Religious factors also play a significant role in menu planning. Bacon – a much loved part of the typical English Breakfast – is not at all appropriate to serve to Muslim and Jewish guests. Alternatives, such as Macon (prepared from mutton as opposed to pork) could be offered instead.