PG: How about egg menu ideas beyond breakfast — what are some top trends there?
RD: Eggs are so versatile, we see them being used across all dayparts. Salads with eggs are familiar items on both lunch and dinner menus. We’ve also seen lots of menus with “add an egg” options for burgers, sandwiches, bowls, salads, ramen, and more. Plant-forward cuisine is another place we’re seeing eggs used beyond breakfast. Eggs and vegetables are a great pair, and they appeal to vegetarians as well. Global cuisines feature eggs beyond breakfast — think shakshuka from the Eastern Mediterranean/North African and Middle Eastern regions, Korean bi bim bop, or the egg on top of a steaming bowl of Japanese ramen.