The #1 order never to make at brunch, according to chefs

From mimosas and waffles to omelettes, eggs Benedict, French toast and avocado French toast, brunch is a love it or hate it meal, riddled with classics and riddled with forbidden orders . Much like taboo menu items at Italian restaurants, pizzerias, and steakhouses, there’s a right way and a wrong way to order at a brunch spot.

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Across the country, even the best brunch restaurants serve up familiar dishes typically found at any restaurant selling eggs. Especially considering how expensive brunch can be, this is a mealtime when it pays to be selective — and by that we mean pick items that are worth your money.

According to chefs who cook brunch and, in many cases, love brunch, these items are the ones you can’t easily make yourself at home. Whether it’s a simple frittata, a plate of scrambled eggs, or an overrated and often overpriced piece of avocado toast, the number one order never to make at brunch is one that is too simple to justify the cost. No offense to Reese Witherspoon, but the chefs know a little more about what to order at brunch.

In many cases, the overly basic default dishes are various egg shapes. “Egg dishes are too easy to make yourself at home and tend to be way overpriced, or priced with a healthy profit margin, in any restaurant,” says Greg Lopezexecutive chef of the new NOUN Hotel in Norman, Okla. “You’re depriving yourself of a potential fun experience by ordering everything you could get in a quick-serve breakfast at brunch.”

Instead, he suggests using brunch as an opportunity to get more adventurous with the stuffed French toast or the inventive breakfast sandwich. “Do your part to make brunch a special meal and not just a socially acceptable booze breakfast.”

For more Asian-influenced ingenuity, prepare for a unique feast at Sunda New Asian. With locations in Chicago and Nashville, the chef At Brawnson Rattanavong the brunch menu eschews standard scrambles and frittatas in favor of longanisa sausage and musubi.

“Restaurants that serve up a zesty brunch tend to gravitate towards simple classics,” the chef says, citing dishes like eggs Benedict, fried chicken and standard waffles and avocado toast as examples. “You can find a variation of these and more just about anywhere – let’s spice it up!”

A great example, he does just that with his Japanese fried chicken and ube waffles, with purple yams infused in tempura waffle batter and syrup, served with karaage-style fried chicken. “It’s different because it’s a lighter layer of batter than traditional frying, and we use our own seasoning that we created. Then matcha green tea is sprinkled on top!”

Another overly basic egg dish to avoid is corned beef hash. It depends Tony Marchese, owner of TRIO in Palm Springs. Why? More often than not, he says corned beef is usually not crispy enough, too mushy, and the eggs are cold when the dish arrives at the table. If you’re looking for a meaty brunch entrée, he recommends going for something like TRIO’s Short Rib Sandwich.

Whether it’s plates of blah eggs or a stack of overrated (“overplayed and overhyped for too long”) avocado toast, Chris Arellanes prefers brunch items that offer something different. The Executive Chef of KYU in New York said, “Personally, I like to prepare a classic brunch dish and add a unique twist to it,” such as his signature brunch dish, Spicy Thai Waffles or Scrambled King Crab with Beef. fresh white soy cream. “There are far more unique options for a gourmet brunch adventure, especially when trying to persuade your girlfriends to deviate from their ever-boring Keto diets!”

Whether it’s a scrambled king crab or an ube waffle, Robert Guimond of Brooklyn’s Public Display of Affection is another camp chef who avoids dishes that would be too easy to replicate at home. “If I go out in the morning to spend $14 on eggs with other things, those other things would have to be components that aren’t easily made at home, like Hollandaise or fresh bread or hash with tons different vegetables.” Or, as at PDA, brunch dishes cooked over a wood fire. “The wood-fired oven makes everything delicious, and most people in New York don’t have one in their kitchens at home.”

That being said, don’t go wild with your non-basic egg orders either. “I’m all for crazy brunches! I think brunches are what diners really want to eat, but limit it to once or twice a week,” says Taylor Kearney, corporate head of the Harwood Hospitality Group in Dallas. “However, the one thing I wouldn’t do is go crazy with your egg order.” As someone with years of experience cooking brunch, he says there’s also merit in keeping things simple. “I’ve heard everything from ‘medium poached’ to ‘easier more’. Just know that when you order something that way, the whole kitchen starts laughing.”

Braden Salaries is more of a brunch purist, so if you just need eggs for the occasion, order them the right way. “When it comes to brunch, stick to the egg,” says the chef/owner of Dallas-based Malai Kitchen. For him, that means never ordering well-done eggs (“well-done eggs will ruin just about any dish”), and never replacing scrambled eggs with an over-easy or poached egg.

“It will almost always be the highlight when it’s cooked perfectly,” he notes, pointing to the chicken and egg congee on his brunch menu. “The egg is poached and when the yolk blends in, it’s one of the most luxurious and comforting ways to start your day.”

At the end of the day, and the end of the weekend brunch rush, the menu items to avoid are the standard dishes that just aren’t worth your money – the key differentiator between home cooking and restaurant food. “I know chefs are supposed to hate brunch. But I like it,” Guimond says. “There’s something about the 12 walk-in tops and 30 edit tickets that makes me feel alive. It’s restaurant cooking.”

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