A tray of stale Danish is a sad way to kick off a morning meeting. Here are upgrades to the standard a.m. fare.
Eggs scrambled with black truffle oil, quail egg with smoked salmon on toasted brioche, and mini oeuf Florentine from Feast & Fêtes Catering in New York
Photo: Joseph De Leo for BizBash
Breakfast trifle, baked egg and cheddar pastry, crumpet, and fruit scone served with bacon butter, lemon curd, orange marmalade, and clotted cream by the Hearty Boys Caterers in Chicago
Photo: Michael Maes for BizBash
Mini dark-chocolate and cherry muffin; charred pineapple, mango, and kiwi skewer; and chive scone with maple-smoked salmon, mascarpone, and watercress, from Lindsey Shaw Catering in Toronto
Photo: Virginia Macdonald for BizBash
Eggs in hollowed potato halves with chorizo sausage and jack cheese, spinach Florentine, and applewood-smoked bacon, from Menus Catering, the corporate division of Occasions Caterers in Washington
Photo: Powers and Crewe for BizBash
Artichoke and burrata frittata from the Kitchen for Exploring Foods in Pasadena
Photo: Matt Armendariz for BizBash
