KANSAS CITY — Restaurant operators are combining popular dishes and flavors to create one-of-a-kind offerings.
Einstein Bros. is introducing Eggels, which are sous vide eggs shaped like a bagel. Varieties include Three Meat & Cheese Eggel, with bacon, turkey sausage and uncured ham, white cheddar cheese and everything bagel seasoning; and Veggie Egg White Eggel, with bell peppers, onions, tomatoes, portobello mushrooms, spinach and asiago cheese.
“Using the sous vide method to cook the Eggels keeps the eggs light and fluffy,” said Chad Thompson, head of culinary innovation at Einstein Bros. Bagels. “The new Eggels may be gluten-free, but they are just as satisfying as a fresh-baked bagel.”
Panera Bread’s latest launch pairs two of its popular menu items, Broccoli Cheddar Soup and Mac & Cheese. The new Broccoli Cheddar Mac & Cheese contains two cheddar cheese sauces simmered with seasoned broccoli florets and julienned carrots.
“As the new head chef at Panera, I am incredibly excited to work with our pantry of fresh, clean ingredients to create delicious new innovations on the Panera menu,” said Claes Petersson, head chef and chief food and innovation officer at Panera. “I’m obsessed with the flavor combination in our new Broccoli Cheddar Mac & Cheese — it’s an insanely craveable and irresistible creation that our customers nationwide are sure to love.”
Two fall flavors unite in a new Pumpkin Pecan Pancake Meal at Denny’s. Pumpkin pancakes are cooked with pecans and drizzled with a pecan pie sauce. Similarly, a new seasonal item debuting at Dairy Queen is the Pumpkin Cookie Butter Shake, which blends cookie butter, pumpkin, milk and vanilla soft serve, with whipped topping and ground nutmeg.
