Brunch: it’s the magical meal where breakfast meets lunch, and indulgence is often the name of the game. For many of us, it’s a cherished weekend ritual, complete with bottomless mimosas, decadent waffles, and all the savory and sweet treats our hearts desire. It feels like an elevated escape, a chance to treat ourselves without the fuss of cooking or cleaning up afterward.
But here’s a little secret, spilled directly from the chefs and seasoned kitchen staff who toil behind the scenes: not all brunch items are created equal, especially when it comes to what they actually enjoy preparing. While you’re out there living your best brunch life, some of your favorite dishes are making the culinary pros roll their eyes. Why? Well, it turns out that many factors, from ingredient quality and preparation difficulty to food safety and plain old profitability, play a huge role in a dish’s appeal—or lack thereof—from a chef’s perspective.
If you’ve ever wondered what really goes on back in the kitchen, or if you just want to avoid wasting your hard-earned money on a disappointing plate, you’ve come to the right place. We’re about to pull back the curtain on some common brunch culprits that chefs secretly dislike making, and trust us, their reasons might just convince you to skip them too. Get ready to rethink your next brunch order as we delve into the first six items on our list!
1. **Doughnuts: A Sweet Regret**Ah, doughnuts. They’re fluffy, they’re sweet, and they often call to us from the brunch buffet with a sugary siren song. Who can resist a perfectly glazed, melt-in-your-mouth doughnut on a lazy Sunday morning? Well, according to Chef Deb Gangale of Claude’s at the Southampton Inn, you might want to try. While undeniably delicious, these sticky treats are often at the bottom of a chef’s preferred list, and for good reason.
Chef Gangale explains that while doughnuts offer a “sweet, sugary, delicious indulgence,” they also tend to be “one of the least healthy brunch choices.” It’s a truth bomb, we know! If you’re looking for something that will actually sustain you through the day, a doughnut is probably not your best bet. Instead of leaving you energized, it’s more likely to usher in that dreaded mid-day sugar crash, leaving you feeling sluggish and unsatisfied.
Her advice? If you’re going to indulge in a doughnut, make sure it’s from a bakery renowned for its craft, rather than just any old restaurant offering. Otherwise, you’re often better off leaning towards more savory and wholesome brunch items. These choices are designed to keep you full and happy without sending your energy levels on a roller coaster ride, which, let’s be honest, is probably what you need after a Saturday night!
2. **Scrambled Eggs: The Deceptively Difficult Staple**Eggs are practically the holy grail of brunch, a nutritional godsend that forms the backbone of countless morning meals. When done right, they’re the stuff of golden, fluffy dreams. But when they’re bad? Oh, they’re really, really bad. And unfortunately, according to many chefs, “bad” is a surprisingly common outcome when you order them out, especially scrambled.
Polynesian chef extraordinaire, Felix Tai, doesn’t mince words about this seemingly simple dish. He points out that scrambled eggs are “one that lots of chefs can’t master, because they do not understand the flavor, or viscosity of eggs.” An “overcooked, dried out egg is the worst sight ever,” whether it’s on a buffet line or your plate. It’s a basic, yet crucial, culinary skill that many aspiring cooks often overlook, much to the dismay of diners and fellow professionals alike.
Beyond the potential for textural disappointment, chefs like Greg Lopez, executive chef at NOUN Hotel, also flag scrambled eggs as overpriced. He argues that “egg dishes are all too easy to make at home” and are frequently “marked up for profit.” Why shell out $15 for something you can whip up in your own kitchen in minutes? Moreover, on a busy brunch day, cooks might be less inclined to give simple scrambled eggs the attention they deserve, as Rachel Amiralian notes, potentially leaving you “disappointed” with the result. Even the legendary Anthony Bourdain described poorly made scrambled eggs as having an “odd greying, stippling effect” that’s instantly recognizable from greasy spoons, a far cry from the fluffy perfection you might hope for.
3. **Eggs Benedict: A Recipe for Disaster (and Bacteria!)**Eggs Benedict sounds like pure brunch luxury, a decadent combination of poached eggs, Canadian bacon, English muffin, and that silky, buttery hollandaise sauce. It’s often seen as a sophisticated choice, something you wouldn’t easily make at home due to its perceived complexity. But here’s the kicker: many chefs outright recommend you pass on this dish unless you’re at a restaurant specifically renowned for its mastery of the Benedict.
Chef Justin Cucci of Root Down Denver pulls no punches, stating, “Most restaurants typically fall short when it comes to Eggs Benedict.” He explains that it’s all too easy for cooks to “fake this dish.” What should be a perfect balance of perfectly poached eggs, a yielding English muffin, salty ham, and a rich, lemony hollandaise often devolves into “snotty looking—and tasting—poached eggs, with questionable ham, and room-temperature hollandaise sauce.” Not exactly the luxurious experience you were hoping for, right?
But the problems don’t stop at taste and texture. There are serious safety concerns, particularly with the hollandaise. Michelin-trained chef Eddie Brik warns diners to “stay away from hollandaise sauce, past two hours after the restaurant opens.” High kitchen temperatures are a breeding ground for bacteria, and while it’s generally safe for the first hour or two after preparation, it rapidly becomes unsafe because chefs usually don’t make it to order. Anthony Bourdain famously echoed this sentiment in “Kitchen Confidential,” declaring, “Bacteria love hollandaise. And nobody I know has ever made hollandaise to order.” Chefs often store it in a thermos or water bath to keep it warm, but this method rarely maintains the Food & Drug Administration’s recommended temperature of 135°F or above, turning that creamy sauce into a potential bacterial paradise.
Beyond the health risks, Eggs Benedict is also a technical nightmare for staff, especially during the rush. Chef Brian Jupiter, an executive chef at Frontier and Ina Mae Tavern, calls it “the most challenging brunch dish to make,” primarily due to the “many steps” involved. From perfectly poaching the egg and toasting the English muffin to preparing the notoriously finicky hollandaise sauce, each element demands precision and time—a precious commodity in a busy brunch kitchen. So, unless you’re at a place where you truly trust their Benedict game, you might want to steer clear.
4. **French Toast: A Hit-or-Miss Affair**French toast, another beloved sweet brunch classic, can be absolutely divine when executed flawlessly. Imagine: crispy on the outside, custardy and soft on the inside, perfectly golden, and perhaps dusted with powdered sugar or topped with fresh berries. It’s a dream! However, the reality, according to chefs, is often a far cry from this ideal. It’s one of those dishes that’s notoriously inconsistent, making it a gamble every time you order it.
Alex Willen, proprietor of the San Francisco Brunch Club, has seen the full spectrum of French toast failures. He labels it “one of the most inconsistent dishes in terms of flavor and quality.” He recounts experiences with French toast that was “too thick and doughy,” or where the chef had clearly “poured the syrup on, and then let it sit, and get soggy before serving.” Nobody wants a syrupy, bread-like sponge for their brunch, right? It’s a texture crime that can instantly ruin the dish.
Raymond Neil of Trish Devine Kitchen highlights the logistical challenges from a chef’s perspective. French toast demands “careful attention to ensure that the bread is properly soaked, and that the egg mixture is evenly distributed.” This precision is time-consuming, and preparing it for a large group during a busy brunch service can be a real hassle. Maintaining that perfect balance of crisp exterior and custardy interior across multiple plates, all while juggling other orders, is a tall order for any kitchen.
Given the high potential for inconsistency and the specific attention it requires, French toast often falls into the category of “proceed with caution.” Unless you’re at a spot renowned for its impeccable French toast, you might be better off saving yourself the disappointment and opting for something else. It’s a dish that really highlights the difference between a carefully prepared meal and one rushed out during a frantic brunch service.
5. **Steak and Eggs: The Chewy Gamble**For those who prefer a more robust, protein-packed start to their weekend, steak and eggs might seem like the ultimate brunch indulgence. It conjures images of a perfectly cooked steak alongside sunny-side-up eggs, a hearty meal designed to conquer any hunger pangs. But before you dive in, know this: many chefs advise extreme caution when ordering this classic, unless you’re specifically dining at a high-end steakhouse.
Alex Willen, again, weighs in on this one, stating flatly, “At low end restaurants, you’re probably getting the cheapest, chewiest cut of beef they could find.” This means that what appears to be a luxurious dish can quickly turn into a grueling exercise for your jaw, leaving you with a sore mouth and an overall underwhelming experience. The price of beef is constantly on the rise, so if the steak and eggs seem surprisingly cheap compared to other items, it’s a big red flag about the quality of the meat.
Chef Trevor Kunk reinforces this sentiment, advising diners to “avoid steak and eggs for brunch unless you’re sure you’re getting good meat.” He suggests that if the price seems appropriate for a high-quality cut or if the establishment boasts a solid reputation for its steaks, then it might be a safe bet. Otherwise, you’re likely taking a chewy gamble. For restaurants, especially those not specializing in steak, cutting costs on this dish is an easy way to boost profit margins, but it comes at the expense of diner satisfaction.
If you simply can’t resist this combo, your best bet is to inquire about the specific cut of steak being served. Knowing what you’re getting upfront can save you from a disappointing meal. Otherwise, you might consider saving your steak cravings for dinner, where the quality is more likely to be a priority, ensuring a tender, flavorful experience rather than a battle with a tough piece of meat.
6. **Canadian Bacon: The Mystery Meat**Canadian bacon, a leaner, ham-like alternative to traditional bacon, often makes an appearance in dishes like Eggs Benedict or as a side item at brunch. It seems innocent enough, right? A simple, savory component to your meal. However, both Chef Eddie Brik and the late, great Anthony Bourdain have raised significant concerns about this particular brunch item, primarily revolving around its freshness.
Chef Brik poses a rather unsettling question: “How long has that Canadian bacon been sitting in the walk-in refrigerator?” This isn’t just a rhetorical musing; it points to a very real problem. He explains that “brunch is only served once a week, on the weekends.” Unlike regular bacon, which might be used throughout the week in various menu items, Canadian bacon often sits untouched in the fridge, waiting for its Sunday morning spotlight. This means your Canadian bacon could easily have been chilling for “six days, or more,” as Chef Brik warns.
Anthony Bourdain famously echoed this concern in “Kitchen Confidential,” questioning, “How long has that Canadian bacon been festering in the walk-in?” The issue is exacerbated by the fact that Canadian bacon typically comes pre-cooked. This means that a chef’s preparation usually involves little more than warming it up—if that. There’s often no extensive cooking process that would kill off any bacteria that might have multiplied during its extended stay in the refrigerator. Healthline guidelines suggest open Canadian bacon is only fresh for three to four days in the fridge, making a week-old slice well past its prime.
So, while it might appear to be a harmless addition to your plate, the unseen journey of Canadian bacon from last weekend to your current brunch could be a rather unappetizing tale. Unless you’re at an establishment with exceptionally high turnover and a transparent sourcing system, it might be wise to choose another savory side. After all, nobody wants a side of mystery meat with their eggs! You’ve been warned.
Continuing our culinary exposé, we’re peeling back the layers on six more seemingly innocent brunch items that chefs secretly wish would disappear from your order. From suspicious hodge-podges to trendy Instagram-fodder, these dishes might seem harmless, but they come with a hidden cost—to your enjoyment, your health, or just your wallet. Get ready to rethink your next brunch selection as we dive into the next half of our list!
7. **Anything with Lots of Ingredients: The Leftover Ledger**Sometimes, a dish just sounds too good to be true, loaded with a medley of intriguing ingredients. Think casseroles, hodge-podge soups, or inventive daily specials. These often give off an air of culinary creativity, promising a delightful surprise for your palate. But for many chefs, these multi-ingredient marvels are less about innovation and more about—well, let’s just say “resourcefulness.”
Michelin-trained chef Eddie Brik doesn’t mince words, cautioning that dishes like chili specials and shepherd’s pie are often “considered leftover meals at restaurants.” He bluntly states that “if you are not eating at a high-end establishment, it’s highly likely you are eating ingredients that were left over from the entire week.” It’s a clever way for kitchens to minimize waste, but it means your brunch might be a delicious Frankenstein of yesterday’s (or last Monday’s) bits and bobs.
Anthony Bourdain famously highlighted this practice in “Kitchen Confidential,” exposing brunch menus as “an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights.” A New York City chef, Pete, expanded on this, explaining the business sense behind it: if a restaurant has beautiful baby turnips from the market that didn’t sell all week, tossing them would be a loss. Repurposing them into a new brunch dish suddenly makes perfect business sense.
While this approach can sometimes lead to brilliant, inventive brunch creations, it just as easily—and often does—result in a less-than-stellar dining experience. If the menu item’s name sounds a little too vague or “dicey,” like a “garbage can omelet,” it might be a literal warning. You could be getting Wednesday’s forgotten vegetables in your Sunday morning scramble, which might be better off in the actual trash.
8. **The Buffet: A Germ Jamboree**There’s something undeniably appealing about a brunch buffet. The endless spread, the freedom to pick and choose a little bit of everything, the sheer visual feast of it all! It promises abundance and variety, a chance to truly indulge. But beneath that gleaming façade of silver chafing dishes and perfectly arranged pastries lies a less glamorous, and frankly, unappetizing truth: it’s a paradise for germs.
Jerry Trice, executive chef and owner of Gunther & Co., doesn’t hold back: “I avoid brunch buffets like the plague, especially anything with hollandaise sauce.” He points out that “open buffets provide too much exposure to the public, plus, are subject to temperatures in the danger zone—they’re a bacterial cross-contamination paradise.” Think about it: how many hands have touched that serving spoon? How long has that food been sitting out at lukewarm temperatures?
Hotel brunch buffets, in particular, come under heavy scrutiny. Their food quality is often questionable, with offerings like scrambled eggs commonly made from a powdered mix. A chef from Quebec, who helps design hotel food programs, revealed that he personally avoids classic buffet items like eggs Benedict, scrambled eggs, greasy bacon, or pancakes because he’s “rarely satisfied with these dishes.” It’s a sad reality when even the pros don’t trust them.
Another chef describes the typical business hotel buffet as little more than “a toaster on the counter in a small self-service dining room surrounded by packaged pastries, stale bagels, a bowl of fruit with cereal, milk, juice, and marginal coffee.” If you have any other option, opting for a made-to-order breakfast from the hotel restaurant is almost always a better bet. You might save yourself from a disappointing meal—and a potential run-in with unseen nasties.
9. **Pre-Mixed Smoothies: Life’s Too Short for That**Smoothies burst onto the scene as the ultimate health drink: fresh fruit, leafy greens, nutrient-rich additions, all blended into a vibrant, delicious concoction. They promise a refreshing, nutritious boost to kickstart your day. And when they’re made fresh to order with quality ingredients, they absolutely deliver on that promise. But the “pre-mixed” versions found at many brunch spots? That’s a whole different, far less appealing, story.
Paula and Gianfranco Sorrentino, co-owners of Il Gattopardo Group, pull back the curtain on these seemingly healthy options. They explain that “pre-mixed smoothies are usually full of sugar, and not at all healthy.” What appears to be a virtuous choice can often be little more than a sugar bomb, loaded with syrups and artificial sweeteners that completely negate any supposed health benefits. It’s the kind of shortcut that chefs know compromises the integrity of the drink.
Instead of providing a genuine nutritional boost, these pre-batched drinks can leave you with a quick sugar spike followed by an inevitable crash, similar to the dreaded doughnut experience. It’s a classic case of convenience over quality, sacrificing fresh, wholesome ingredients for something quick and easy for the kitchen staff to pour out. Your body, and your taste buds, deserve better than a watered-down, sugary impostor.
So, if you’re craving a smoothie at brunch, your best bet is to save that particular indulgence for organic or natural restaurants renowned for their commitment to fresh, healthy treats. Otherwise, consider pulling out your blender at home and whipping up your own custom creation, packed with all the good stuff. In most other dining scenarios, a simple glass of water might be the healthier, and frankly, more satisfying alternative. Life truly is too short for a bad smoothie!
10. **Avocado Toast: The Overpriced Instagram Darling**Ah, avocado toast. It’s the undisputed darling of Instagram feeds, a symbol of modern brunch culture, and for many, an essential part of the weekend ritual. With its vibrant green hues, artfully arranged toppings, and photogenic appeal, it seems like the perfect, trendy choice. But beneath that aesthetically pleasing exterior, chefs harbor a collective eye-roll for this wildly popular, yet often wildly overpriced, menu item.
Boston chef Tim Maslow gets straight to the point, questioning, “I don’t know why you would pay for an avocado toast at a restaurant. Just go buy good bread and buy an avocado and put the s*** together.” His sentiment echoes across many kitchens: it’s incredibly simple to make, requiring little to no actual culinary skill beyond smashing an avocado onto bread. Yet, restaurants frequently charge a premium, often between $12-$18, for what amounts to a few dollars’ worth of ingredients.
The basic restaurant version often features minimal toppings, leaving you feeling like you’ve paid top dollar for something you could effortlessly create in your own kitchen with far more flair and customization. Chef Greg Lopez of NOUN Hotel also lists avocado toast among the items chefs avoid, noting it’s “overpriced for what it is.” Why splurge on a basic iteration when you can craft your dream avocado toast at home, loaded with all the spices, eggs, and microgreens your heart desires?
Of course, there are exceptions. If your avocado toast comes adorned with a perfectly jammy egg, charred corn, pickled vegetables, infused oils, or other truly elevated additions, then by all means, indulge! Such creative renditions transform it from a simple snack into a brunch-worthy experience. But if the menu describes nothing more than avocado and toasted bread, save your cash and order something truly unique that will make your dining experience memorable.
11. **Corned Beef Hash: The Mushy, Forgettable Gamble**Corned beef hash, a hearty mélange of diced corned beef, potatoes, and often onions, can sound like the ultimate savory comfort food for brunch. When prepared perfectly—crispy on the outside, flavorful, and topped with a runny egg—it’s pure bliss. However, this seemingly robust dish is another one that frequently falls short of expectations, earning it a spot on the “secretly disliked” list for many chefs. More often than not, it arrives as a “mushy mess with cold eggs on top.”
Tony Marchese of TRIO in Palm Springs advises against ordering this dish unless you have absolute confidence in the restaurant’s execution. The biggest issue? Inconsistency. On the ChefTalk forum, a professional cook noted that while it’s a popular item, many customers complain when it’s not the canned version they were expecting. Conversely, when made from scratch, there’s a risk it becomes a “hodge-podge” of unrelated ingredients, as retired chef Chefbuba recounted finding leftover prime rib, baked potato, and fajita vegetables in his.
Iron Chef Jehangir Mehta offers an even more fundamental reason to avoid it, stating he shuns corned beef hash because it was originally a food created during wartime “to help stretch out a portion of beef,” a necessity when other options were scarce. He questions why anyone would order it nowadays when “there are plenty of delicious other options.” It’s a historical dish that, for many, no longer holds its relevance in a diverse culinary landscape.
Ultimately, corned beef hash is a gamble. Its appeal relies heavily on the individual chef’s preference and approach, which can vary wildly. Unless you’re at a diner specifically renowned for its hash, you might be better off opting for another creative, protein-packed option, like a short rib sandwich, to ensure a satisfying and consistently delicious brunch experience without the risk of a mushy, forgettable plate.
12. **Oatmeal: The Ultimate Rip-Off**Oatmeal. It’s the epitome of simple, wholesome breakfast food. Warm, comforting, and customizable, it seems like a safe, healthy bet on any brunch menu. It’s often touted as a great way to start the day, full of fiber and sustained energy. Yet, despite its innocent appearance and health halo, chefs unanimously agree: ordering oatmeal at brunch is, quite simply, “the ultimate rip-off.”
Private chef Natasha Feldman puts it bluntly: “Why pay $10 for 30 cents’ worth of oats?” This sentiment highlights the core issue with restaurant oatmeal: the ingredients are incredibly cheap, costing pennies per serving at home. Restaurants, however, will frequently mark it up significantly, charging upwards of $10 for a bowl that is often bland, watery, or prepared with water instead of milk. It’s a classic example of inflated brunch prices for a basic, easily replicated item.
A Chicago pastry chef told Thrillist that many brunch foods, particularly those with cheap ingredients like eggs, flour, and butter, are marked up around 20 times. This applies perfectly to oatmeal, turning a thrifty pantry staple into an expensive menu item that rarely justifies its cost or quality. You’re paying for convenience, but getting a significantly diminished experience compared to what you could easily whip up in your own kitchen.
Unless you have very specific dietary restrictions that limit your other options, most chefs, including Feldman, advise skipping oatmeal entirely. Instead of settling for a bland, overpriced bowl, she suggests choosing something more adventurous or, if you’re craving a simple, satisfying spread, a “griddle meal.” These typically offer a combination of standard elements and a much better “value for the price” compared to that lonely bowl of oats.
So there you have it: a dozen dishes that chefs secretly dread preparing, for reasons ranging from food safety and sheer difficulty to plain old profitability. Brunch, for all its bottomless mimosa glory, can be a minefield of culinary disappointments if you don’t know what to look out for.
The takeaway isn’t to abandon your beloved weekend ritual, but to approach it with a little insider knowledge. Use brunch as an opportunity to try something truly unique, indulgent, or complex that you wouldn’t (or couldn’t!) easily make in your own kitchen. Think ube waffles with Japanese fried chicken, or a vibrant shakshuka bursting with flavor. Skip the basics, go bold, and make sure your next brunch truly earns its spot as a cherished weekend escape.
