A (French) Toast to Airplane Breakfast


I consider myself somewhat of an expert on inflight breakfast. 

In the past year, I've eaten a fair share of morning meals on airplanes. In the confusing throes of pre-caffination, I've asked myself many times: cereal or eggs? I've talked about it. I've written about it. Frankly, I've beaten the subject to death. Recently, I found myself blurry-eyed, crawling down yet another jetway before dawn. Destination: Seattle. "Inflight Dish" was the last thing on my mind, until the flight attendant handed me this:



The flight attendant handed me a menu. For breakfast. A breakfast menu. A breakfast menu with three options. 

Wait, WHAT?

My eyes grew wide and I re-read the menu. It was right there in black and white: "French Toast with grilled smoked pork loin, grilled pineapple and syrup." What!!? In that moment, the only thought running through my head was "Don't run out, please don't run out." This was unlikely, considering I was seated in 2F.


Behold, the French toast breakfast platter. Two massive slices of golden bread, a thick round of ham and a tiny bucket of syrup. The pineapples had apparently gone AWOL, but I didn't care. I smothered the French toast with butter and syrup and took a tentative bite. The syrup soaked into the warm bread, resulting in sweet and spongy mouthful. It wasn't half bad. I swirled the ham around in the maple-flavored ooze. I could feel the sugar rushing through my veins. When presented with a steaming, colossal-sized cinnamon bun, I had to decline. This French toast takes the cake as the most filling breakfast I've ever eaten on an airplane.


I still couldn't wrap my head around this newfangled paper menu and multiple breakfast options. Just four days prior, I took an early morning flight from Newark to Las Vegas. It was a wild, drunken, Bloody Mary rampage (naturally) but offered the usual suspects: eggs and cereal. Unless Vegas was an exception, this tray table development is brand-spanking new. If it's a result of the post-merger United, I'm okay with it. As long as my Oneida-brand flatware sports that familiar navy pattern, I'll still be flying Continental. 


Josh January 15, 2012 at 12:22 pm

Sounds like a great experience! On Continental, EWR to PDX is considered a transcontinental flight, so they offer a premium first class service as if you were flying to LAX. The other markets for this are EWR to SFO, LAX, SAN and SEA.

Yep, it was EWR-SEA. I'm normally an international flier, so this was my farthest westbound flight in the 66 legs (and 125,000 miles) I've flown in the past year. How fun is that! Although, I'm surprised that EWR-LAS isn't a transcon, considering it's just 30 minutes shy of the trip to LAX.

I've got to get to the West Coast more often!

I've got to get to the West Coast more often!

As long as the upgrade clears!

(or did you buy into First?)

Matt January 15, 2012 at 02:08 pm

I was surprised with the paper menu Thursday monrning on my flight from Orange County to Newark. It was a very welcome surprise and we had cinnamon french toast! Starting off a vacation with that (and a couple mimosas) was perfect. My only complaint was that some of the crust was a little too hard and difficult to cut with a knife. Pics of said toast are in my blog.

Cinnamon french toast! It gets even better. I just flew home from SoCal, but did so the "back" way... LAX-AUS-DFW-EWR. Don't ask. next time, I'm taking the "cinnamon route!"

Matt - about the EWR-SEA upgrade, I received that one 5 days out! Score!!!

I heard that UA/CO was improving its dining options on domestic flights, but not this much! It looks amazing, and I can't wait to try it out. Thanks for sharing.

BR January 16, 2012 at 02:52 pm

Looks like a big hunk of garlic bread covered in syrup.