While there was a 2.9% drop in people eating out for lunch in 2018, breakfast has enjoyed a 2.8% rise, according to MCA research (Eating Out Panel, December 2018).
In addition, 3 out of 4 consumers consider healthy eating to be very important (MCA FSF Debrief, December 2018). This is reflected in the fast-growing demand for vibrant, contemporary morning dishes like smashed avo on toast, skinny veggie frittatas and quinoa porridge.
Carefully-chosen ingredients and cooking techniques can help caterers serve-up enticing, satisfying breakfasts that are quick and easy to create, and tick the healthy-eating boxes.
A low-fat take on the Full English
Although a cooked breakfast isn’t a naturally healthy option, there are easy steps caterers can take to make it more appealing to those following healthy eating diets.
Grill the bacon instead of frying
Use low-fat or veggie sausages
Scramble eggs instead of frying them to bring down the calories and saturated fat levels
Swap butter for a liquid butter substitute like Whirl.
Whirl contains 65% less saturated fat than butter, with no compromise on flavour, texture or aroma. For essential breakfast ingredients that depend on that buttery flavour, like scrambled eggs and sautéed mushrooms, it’s perfect.
Breakfast loaves and flapjacks in high-street coffee shops have made this an acceptable breakfast option. Traditional recipe cakes can be high in saturated fat, so using a liquid butter substitute with a rich, buttery taste that contains virtually zero trans-fat means you can serve healthier bakes without compromising on flavour.
Serve flapjacks with jumbo oats, mixed seeds, dried apricots, apple and mashed banana spiced up with cinnamon and ginger, bound together with Whirl and sweetened with honey. Muffins can also be topped with seeds and nuts to boost protein, and fresh and dried fruits to reduce sugar.
Waffles and pancakes are increasingly popular on the high street. Batches of waffles can be griddled in seconds and variations including grains and fruit will mean they’re healthy fuel for recovering bodies too. Combine Unsalted Whirl with eggs, flour, mashed banana, oatflakes, cinnamon and nutmeg to make the batter.
This simplicity makes it straightforward to produce freshly made breakfast food on site. If you choose a product with an authentic buttery taste, the flavour of the finished result will be very similar to one made with butter, and at a fraction of the cost.
Melting large quantities of butter for dishes can be very time consuming – and breakfast customers don’t usually want to wait. Whirl provides a much quicker, easier alternative – helping to free up resources, increasing kitchen output and cutting waiting times during the busy breakfast service.
In need of some breakfast inspiration? Check out our recipes