What do some of the country's best chefs cook for breakfast?
Revzi works with hundreds of restaurants all across the country. Most of the time, we’re helping them analyze customers, their menu, or server data to boost sales. This week, we decided to shift gears from one of our most important products to the most important meal, Breakfast.
To hear about how they tackle the first meal of the day, we interviewed some of our favorite Chefs. From simple to spectacular, here is what they are whipping up as soon as they wake up.
Chef Jeff Mahin (@jeffmahin) : Stella Barra, Summer House Santa Monica, Do Rite Donuts, M Street Kitchen
I am pretty plain Jane for breakfast. I usually have 2 sunny side up eggs , a bowl of oatmeal with a banana 6-7 days a week.
Chef Levi Richard (@pastrychef_levi) - Executive Pastry Chef at The Ritz - Carlton Key Biscayne, Miami
“My favorite thing for breakfast is biscuits and strawberries. My grandmother would make it when my cousins and I would stay at her house.”
This is her special recipe: For the Biscuits
- 10 lb 5 oz: cake flour
- 240 g: sugar
- 2 qt: buttermilk
- 4 lb: butter
- Mix the butter and dry ingredients together and then slowly add buttermilk.
- Bake @ 400 degrees until golden brown.
For the Strawberries
- 1000 g: strawberries cut into ¼
- 100 g: sugar
- Cook sugar and strawberries on low heat until sugar has dissolved & strawberries have released all their juice.
- Pour over biscuits & enjoy!
Chef Max Santiago (@chef_maxsantiago) - Corporate & executive pastry chef of The Sugar Factory/ @cookingchannel Sugar Showdown Champion/ Donut King
I love breakfast & brunch is my favorite meal! My favorite brunch meal is cheesy grits topped with short rib and finished off with over medium eggs. Absolutely my freaking favorite!
Beverly Kim (@chefbeverlykim) , Chef and Owner of Parachute
Kyeran Jjim, or steamed eggs, was one of my favorite dishes my mom would make. She would make a huge bowl of it that everyone would share out of. I really liked the silky, umami flavor of the eggs that was very comforting with a hot bowl of rice. This is great for breakfast or for dinner as a side dish.
Equipment: Steamer & Medium Ceramic Bowl (Serves 2-3 ppl)
- 3 eggs whole
- 3/4 water
- 1 tbsp minced onion
- 2 tbsp finely julienned carrot
- 1/2 tsp dried chili threads
- 2 tbsp finely sliced green onion
- 2 tsp toasted sesame seeds
- 1/4 tsp salt
- 1/4 tsp salted shrimp juice
- 1/8-1/4 tsp fish sauce
- 1 tsp sesame oil, 1/2 tsp for mix and 1/2 tsp to wipe in bowl
- Prepare ceramic bowl by greasing with 1/2 tsp sesame oil with a paper towel. Prepare steamer with water and boil. In a separate bowl, Whisk eggs together with anchovy broth until smooth.
- Add the rests of the ingredients until fully incorporated. Place in ceramic bowl.
- Once steamer is ready, place ceramic bowl of eggs in insert & cover. Steam for 12 minutes or until set.
- Serve communally with hot Korean rice. Often times, we would scoop the silky egg custard into our rice bowls and smash the eggs into the rice until it became well mixed.
Chef Jimmy Bannos (@jimmybannos) - Chef at Heaven on Seven and Partner at The Purple Pig
“I love belly lox on a good bagel with cucumbers, tomatoes, vidalia onions and capers. Also, can’t forget the chive and regular cream cheese. This is my staple, go to and easy to make breakfast.”
I'm sure you're hungry after reading this - so make sure to check out these top chef's restaurants!