Delta is supposed to be the best of the major U.S. airlines. It has marginally better operational performance. While there are bad apples the median flight attendant is friendlier.
You can get decent food on Alaska Airlines — yes even at breakfast — yet this is what I was served on Delta on a recent flight over 1500 miles:
This breakfast on American strikes me as equally unappealing.
In fairness I’ve had good cinnamon rolls on United. But that’s all that’s really good.
Airplane meals aren’t usually very good to begin with, at least as eaten on U.S. carriers, but why is breakfast the worst meal of the day?
Usually there’s a choice that goes something like this “eggs of some kind plus mystery breakfast meat and fruit, or oatmeal and fruit.” There isn’t creativity, taste, or quality.
On my recent Delta flight I cut the egg dish in half and put it on the bagel, making a bagel egg sandwich. The bagel was chewy and this was on a flight departing from New York. It really shouldn’t be that hard to cater a decent bagel in New York and offer smoked salmon, tomato, onion, cream cheese and capers. A lox platter option for New York departures seems easy. American has done a version of this with low quality bagels on regional jets lacking ovens.
US airlines are never going to be a match for their foreign counterparts. On an Etihad flight from Abu Dhabi to New York JFK I ordered my eggs scrambled with smoked salmon. That wasn’t an option on the menu, but they had smoked salmon bagels as a choice, so I asked if they might use the smoke salmon in my eggs.
A simple way to think about better breakfast is to think brunch. That opens up a whole new world of possibility beyond reheated scrambled eggs or omelettes, granola or oatmeal.