At Dole, we don't think of breakfast as a day part- it's a lifestyle! Creativity is happening on so many levels of the menu. For one, time-tested entrées such as hash, toast, and Eggs Benedict are being reinvented through savory, premium ingredients and globally inspired recipes. And dishes like pizza, burgers and ramen that are traditionally served during the afternoon or evening hours are incorporating eggs, bacon, berries, and other popular breakfast foods so they can be servedin the mornings too.
Topped with mango purée, a crunchy tartine layered with burrata and slivered peaches or a fried chicken and waffle sandwich dressed in blueberry compote —fruit helps blur the lines between sweet and savory. Its versatility enables you to menu breakfast-inspired dishes at all hours of service and bring a premium touch to classic morning meals.
This refreshing beverage can be served anytime—combine fresh brewed iced tea with housemade agave sour, honey simple syrup, mint and DOLE®
A twist on the beloved appetizer, filled with candied bacon, DOLE® Chef-Ready Cuts Diced Peaches and soft-baked eggs, topped with sour cream that’s been mixed with DOLE® Chef-Ready Frozen Peach Purée.
EVEN THOUGH CONSUMERS ARE SKIPPING AT-HOME BREAKFAST MORE FREQUENTLY,
Independents and chains alike have embraced the blurring-dayparts breakfast trend. “Finer diner” restaurants are especially getting creative in their dishes, incorporating unique fruit-forward ingredients in their signature takes on breakfast items.
Blackberries, blueberries, strawberries, mango and housemade granola atop ricotta-covered brioche toast with a drizzle of local honey.
Three made-from-scratch buttermilk pancakes loaded with grilled pineapple and drizzled with caramel topping. Served with eggs and applewood-smoked bacon.
Half a fried chicken and a Belgian waffle topped with strawberry butter and served with a sweet and spicy sauce.
A fresh grilled salmon filet served on a bed of dirty rice and sautéed spinach, topped with two poached eggs and hollandaise, finished with mango-habanero sauce and served with fresh fruit salad.
Buttermilk lemon poppy-seed pancakes topped with homemade lemon anglaise, macerated blackberries, citrus mascarpone and toasted almonds.
From stone fruit compote on a fluffy stack of pancakes to fruit salad dressing up a colorful avocado toast, the Dole portfolio is ripe with products that can help you create memorable breakfast-inspired dishes— no matter what time of day they’re served!
PARFAIT ALL DAY. As eye-catching as they are delicious, parfaits make for the perfect healthy snack or light meal—whether it’s grab-and-go breakfast or a midday pick-me-up. I love the vibrant colors of our Strawberry and Peach parfait, featuring DOLE® Chef-Ready Cuts Diced Strawberries and Diced Peaches.
BENNY BE GOOD. Swap out the carrier, change up the protein, amp up the hollandaise and you’ve got an Eggs Benedict creation all your own. Keep the poached egg, but serve it over a waffle with pulled pork and DOLE® Chef-Ready Frozen Blackberry Purée.
SIMPLY SAUCY. An easy way to help transition recipes across dayparts is to change up the sauce or condiment on a familiar dish. How about chorizo tacos dressed with DOLE® Chef-Ready Frozen Mango Purée in the morning and Sriracha-peach aioli for lunch? (Made, of course, with DOLE® Chef-Ready Frozen Peach Purée.)