轉基因食品、彩虹色食物、整碗谷物和高咖啡因含量的飲料是2016年早餐的幾大標志性趨勢。2016年過后，這些還會不會流行，尚未可知，但不管怎樣，美國人的早餐還會不斷花樣翻新。2017年，早餐的品種也許更加豐富。

作為從早到晚（甚至在緊張的夢里）都在考慮早餐的一批人，我們對于2017年在美國的菜單或雜貨店里將要出現的食品有著一些看法、希望或擔憂。以下是我們對于早餐食物趨勢的預測。

菠蘿蜜將走上千家萬戶的餐桌

每個小時，我都會在Pinterest上收到某人關于食物趨勢的電子郵件（噢，看起來像是每隔一天，只有13封郵件，布倫納，我不是針對你，我知道你只是在完成自己的工作）。菠蘿蜜在2017年的趨勢列表中位列第一，得到了+420%的得分，也就是說Pinterest的用戶會在1月初瘋狂上傳菠蘿蜜的圖片。郵件表示：“這種水果將會成為你最喜歡的新的肉類替代品。沒錯，我們說的是水果。菠蘿蜜的口感和清淡的味道讓它成為了健康的肉類替代品。推薦的做法包括用它取代三明治和墨西哥烤玉米片里的‘豬肉’。”

所以我認為我會選擇菠蘿蜜，伙計們。我們的國家成為了不注重口味、食用代餐的地獄，所有的食品都被武器化，兒童只能吃青年沙皇巴倫允許他們吃的東西，經歷了這樣的一年后，相對于制造軍用配餐的家樂氏（Kelloggs）、成為叛亂聚集地的星巴克（Starbucks）和利用調味料來洗腦的Penzeys，餐桌上的菠蘿蜜可能會給我們帶來更愉快的未來。——網站主管賴安·格里姆

制作早餐的過程展示變得流行

今年，許多快速休閑餐飲和快餐連鎖店都利用了“劇院”的概念。在Bojangles’，你可能會觀賞到餅干制作表演，而在Dunkin Donuts則是咖啡制作表演。基本的理念就是，人們想要看到食物制作的過程，尤其是那種有趣的重復工作，而大規模的烘焙正屬于此類。（你看過制作牛角面包的過程嗎？很有治愈效果。）所以我預測會有更多餐廳采用這種理念——這可能回到了幾十年前餐廳桌邊表演的年代，或者只是給廚房多開了幾面玻璃墻。——文化編輯瑪格麗特·伊比

谷物將繼續風靡

鑒于整碗谷物在早餐上爆炸式的流行，我預測2017年這種趨勢還將繼續下去，尤其是變得更辣、更有味道。我在考慮生雞蛋澆飯、粥和燕麥片配上黑胡椒和辣椒醬的吃法，這也是我們獨特的凱特·金斯曼強烈推薦的。這份預測可能更多是一種希望——近來我成為了燕麥片的擁躉，迫不及待想要試驗之前25年里未曾試驗過的吃法——不過世界上其他地區很早以前就認識到了這一點，美國人的選擇顯然已經晚了一步。——助理文化編輯凱特·威爾士

沙門氏菌等食品安全隱患仍在

很抱歉要在這次早餐的盛會中唱反調，不過我很擔心，伙計們，我很擔心。2010年，沙門氏菌的爆發導致了5.5億枚雞蛋的召回，美國至少2,000人患病，相關規定也變得十分嚴格。（事實證明這完全是一次幕后交易所致。愛荷華州蛋場的員工給衛生檢查員300美元讓他走個過場。你真的可以看看這篇報道，盡管你可能再也吃不到雜貨店賣的雞蛋了。）即將上臺的政權如果不會過分的敵視，至少也不太重視對食品行業進行監管的重要性。因此我努力讓自己不要過分妄想雞蛋（以及多葉蔬菜、家禽、豬肉和奶制品）的安全問題。不過這肯定不會損害我與當地農民的親密關系，而且他們都是很棒的人。——高級飲食編輯凱特·金斯曼

希望早餐供應冰淇淋來讓頭腦冷靜

我對2017年的早餐期望是讓餐廳在凌晨供應冰淇淋，使它成為制式早餐的一部分并成為時尚。因為現在的趨勢就是這樣，一些研究表明，早餐吃冰淇淋對大腦有好處（盡管我很懷疑這點），甚至每年2月的第一個星期六還是“早餐吃冰淇淋日”（我認為這簡直傻透了）。我們在早餐或是一些節日吃冰淇淋，并不是因為“它會讓你更聰明”，而是因為它比酸奶好吃得多。——助理飲食編輯特蕾莎·薩夫加

素食早餐將涌現

每隔一個月，我就會決定不吃任何動物產品，借此拯救自己和環境。隨后，我就會想起自己對培根、雞蛋、乳酪三明治的熱愛。不過2016年，在麥當勞（McDonald）煙肉蛋漢堡等產品的啟發下，我第一次嘗試了素培根、素雞蛋和素乳酪三明治，它們的味道和口感堪比原版的動物產品。廚師和顧客最終開始學著接受素食和植物產品，只需要看看Dirt Candy外的長隊和By Chloe的迅速擴張就知道了。實際上，Tyson Foods等大公司已經開始追求可使用的素食早餐，他們紛紛斥資研發更多肉類的替代品。而他們的研發也得到了回報。在Momofuku Nishi的菜單上，已經有了帶血絲的仿照的植物“肉”，天哪。所以2017年可能會是素食早餐不再糟糕，素“肉”也不止代表豆制品的一年。——助理編輯瑪克辛·比由德

煎餅會得到人們的喜愛

煎餅可能是最失寵的早餐之一。當然，很多周末的早晨，人們都疲憊不堪，但我認為煎餅還是有潛力的。今年，我預測——不，我希望——療愈食物的需求量將達到新的高度，煎餅最終得到應得的認可。在紐約，我們看到了專門售賣燕麥片、餅干、土豆甚至牛油果餐品的店面，為什么煎餅不可以？我希望在美國看到一家專門經營蓬松的日本煎餅的店。我們現在有了煎餅的emoji表情，所以我認為我的期望是有一定依據的。——助理戰略師莫妮卡·伯頓

早餐會變得更健康更適度

盡管在可預知的未來，我們似乎有許多沮喪和憂傷的消息。但我并不認為2017年我們會沉迷于不健康的食品中。我認為，明年會讓很多人清醒過來，不過這并不意味著屈服于轉基因食品——對我來說，那更多是一種“輝煌時刻”類型的放縱。我們會適量飲用酸奶，而不是大吃里面充滿熏肉，類固醇很多的怪物甜甜圈。明年，人們會對周遭世界有更明智的認識，其中很重要的一點就是會更好地對待自己。畢竟，我們在2016年已經承受了足夠多持續幾十年的自我折磨。——供稿作者布萊恩·歐康納 （財富中文網）

作者：Extra Crispy員工

譯者：嚴匡正

Frankenfoods, rainbow hues, grain bowls, and hyper-caffeinated drinks were a few of the hallmarks (and some would say nadir) of breakfast food trends in 2016. It remains to be seen which of those will make it past the last hangover brunch of the year, but it’s not like breakfast is gonna grind to a halt after the ball drops. In 2017, we may need morning sustenance more than ever for, you know, reasons.

As a crew of people who think about breakfast morning, noon, and night (and sometimes during stress dreams), we’ve got a few feelings on what we believe—or hope or dread—we’ll be seeing on menus and in grocery stores across the country in 2017. Here are our breakfast food trend predictions.

Jackfruit on every table

I get an email from someone at Pinterest about food trends every hour of my life (OK it’s more like every other day, and there have only been 13 ever, and Brenna, nothing against you, I know you’re just doing your job). Jackfruit is at the top of their 2017 trends list. It got a score of +420%, meaning pinners will be pinning jackfruit pins like mad starting in January. “This fruit will be your new favorite meat substitute,” the email claims. “Yes, we said fruit. The texture and mild taste of jackfruit make it a healthy stand-in for meat. Top recipes include pulled ‘pork’ sandwiches and nachos.”

So I guess I’m going with jackfruit, folks. After the year we’ve had, a jackfruit on every table is a much more palatable future than, say, Kelloggs supplying armed rebels with MREs, Starbucks locations becoming hubs for the uprising, and Penzeys using spices for mind control after our country has turned into a post-flavor, Soylent-fueled hellscape where all food has become weaponized and children can only eat whatever Youth Czar Barron lets them eat. —Ryan Grim, Site Director

Breakfast showmanship

This year has seen a lot of fast casual and fast food chains embrace the idea of a “theater.” At Bojangles’, you might be treated to biscuit theater, at Dunkin Donuts, coffee theater. The basic idea is that people like watching their food being made, particularly when it’s the kind of mesmerizing, repetitive work that mass-baking can be. (Have you seen croissants beings made? It’s so soothing.) So my prediction is that there are going to be more places that embrace the theater—perhaps a return to the kind of tableside showmanship of restaurants decades ago, or just more windows into kitchens in general. —Margaret Eby, Culture Editor

Grains a-go-go

With the veritable explosion of grain bowls for breakfast, I predict that 2017 will see a deluge of riffs on the trend, specifically in the hot and savory department. I’m thinking of things like tamago gohan, congee, and oatmeal topped with black pepper and hot sauce, as our inimitable Kat Kinsman strongly recommends. It’s possible that this prediction is more a hope—as a recent oatmeal convert, I’m eager to try out all the ways I’ve foregone its consumption for 25 years—but it seems an adoption of what the rest of the world seems to have figured out long ago is absolutely overdue. —Kate Welsh, Assistant Culture Editor

Salmonella surprise

Yeah, sorry to be the pooper at this breakfast party, but I worry, folks. I worry. Back in 2010, a salmonella outbreak triggered the recall of 550 million eggs and sickened at least 2,000 people across the US, and that was with some pretty tight federal regulations in place. (There turned out to be a whole clandestine deal where employees of an Iowa egg farm tried to offer a health inspector $300 to look the other way and really, you should just read about it—though you may never eat a grocery store egg again.) With the incoming presidential regime being if not overtly hostile, at least dismissive of the importance of federal oversight of the food industry, I’m trying not to get too overly paranoid about the safety of my eggs (and leafy vegetables, and poultry, and pork, and dairy), but it sure isn’t hurting to make closer friendships with my local farmers. Plus they're just hella cool people. —Kat Kinsman, Senior Food and Drinks Editor

Brain freeze in the a.m.

My breakfast hope and dream for 2017 is that restaurants start serving ice cream in the wee hours of the morning to normalize the darn thing—and make it trendy, because that’s what happens nowadays, right? Some studies say eating ice cream for breakfast is good for your brain (even though I highly doubt that), and there’s even a Eat Ice Cream for Breakfast Day celebrated on the first Saturday of February every year (which I find extremely silly). We shouldn’t be eating ice cream for breakfast just because “it makes you smarter” or some holiday says you should. We should all be eating ice cream for breakfast because it’s a much more delicious alternative to yogurt. —Teresa Sabga, Assistant Food & Drink Editor

Plant-based plates

Every couple of months, I decide it’s time for me to cut all animal products out of my diet to save myself and the environment. Then I remember that I love bacon, egg, and cheese sandwiches. But 2016 was the first year that I tasted a vegan bacon, egg, and cheese sandwich—inspired by a McDonald’s Egg McMuffin, of all things—that actually rivaled the taste and texture of the animal-packed original. Chefs, and customers, are finally learning to embrace vegan and plant-based foods; just look at the lines out the door at Dirt Candy and the rapid expansion of By Chloe. Actually edible vegan breakfast is a pursuit made all the easier by investments from major companies like Tyson Foods in creating more meat alternatives. And the research and development is paying off. There’s a fake, vegan “meat” that bleeds on the menu at Momofuku Nishi, for goodness sake. So may 2017 be the year that vegan breakfast finally, finally doesn’t suck, and vegan “meat” doesn’t just mean tofu. —Maxine Builder, Associate Editor

Pancake pop-ups

Pancakes may be the most underappreciated breakfast food there is. Sure, they’re still regularly whipped up at home on weekend mornings, but I think they have potential. This year, a year in which comfort foods are sure to be more needed than ever, my prediction—nay, request—is that pancakes finally get their due. In New York, we’ve seen oatmeal, biscuits, potatoes, and even avocados get the single-dish concept shop treatment, so why not pancakes? I would especially like to see a pop-up featuring solely these fluffy Japanese pancakes stateside. We have a pancake emoji now, so I think there’s some legitimate hope. —Monica Burton, Assistant Strategist

Kinder, gentler breakfast

Despite all of the frustrating, saddening news that we seem to be stuck with for the foreseeable future, I don’t think we’re going to drown ourselves in unhealthy food in 2017. I think next year’s going to be a sobering one for many people. But I don’t think that’s going to yield more frankenfood mashups—to me, that’s more of a “time of splendor” kind of indulgence. We’re going to wake up with humble cups of yogurt, rather than bacon-infused, steroid-enhanced monster doughnuts. Next year, people are going to get smarter about the world around them. A big part of that means treating themselves better, too. After all, we’ve inflicted enough self-torture in 2016 to last for decades. —Brian O’Connor, Contributing Writer