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Salads, rice porridge and grain bowls: what you’ll be eating for breakfast this year


As we leave avocado on sourdough in 2015, food experts share their breakfast trend predictions for 2016

According to Australian chef Bill Granger, of London’s Granger & Co, breakfast salads – or ‘brekkie greens’ as they’re known in his native Melbourne – are set to be a significant trend. “Breakfast salads including probiotics, such as kefir or sauerkraut, will be popular,” he predicts. Banish thoughts of limp lettuce – these salads are packed with the likes of kale, pistachios and chilli topped with an oozing poached egg or spinach with goat’s curd and roast tomatoes. 

Dan Doherty, executive head chef at Duck & Waffle, ascertains that creative new takes on the classic eggs benedict will take off in 2016. “We serve an ox cheek benedict on a waffle rather than a muffin (below),” says Doherty. “The hollows catch the juice from the meat.” For a non-meat option, try a soft-shell crab benedict with jalapeño hollandaise at One Canada Square or stop by Home Sweet Home in Manchester’s Northern Quarter and choose one of their tasty ‘bennies’ including the Eggs Cali, with salmon, peppers and chipotle sour cream. 

Duck and Waffle ox cheek and waffle benedict

Duck and Waffle shake up the traditional eggs benedict with ox cheeks and waffles

“Savoury food continues to be on the rise for breakfast now we’ve all cottoned on to how sugary many cereals are,” says Yotam Ottolenghi, who predicts big things in 2016 for congee – an Asian rice porridge. “It’s made with leftover rice, boiled until it’s the consistency of a smooth, thick porridge,” he explains. Chinese cabbage, a fried egg and shredded chicken or pork are traditional accompaniments served in separate bowls so you can create your own unique dish.

Spelt, barley, freekeh… grains were everywhere last year, and now they’re hitting our breakfast bowls. “The grain bowl is a trend from LA that’s nourishing, full of flavour and looks amazing,” says Miles Kirby, co-founder of Caravan restaurant and bar in London’s King’s Cross. “We have been trialling a grain bowl with buckwheat, quinoa, amaranth, fermented harissa, pickled slaw, soft boiled egg, avocado and pumpkin seeds. It is seriously delicious, provides flavourful slow-release energy and gut-healthy goodness, and is a great nutty kick-starter to any day.”

Words: Jenny Tregoning

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