Recipes

ARCHIVE | EGGS BENEDICT

Allergens:

eggs, milk, mustard, soybeans, sulphites, wheat

HACCP rules:

CCP 4: Reheating, CCP 5: Hot Holding, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

1 slicebrioche bread3/4″ slices
2 eachEggs – PoachedrecipeARCHIVE | EGGS BENEDICT
4 ozFingerling Potatoes – RoastedrecipeARCHIVE | EGGS BENEDICT
2 flozSauce – Bearnaiserecipewarm
1/4 tspfresh chivesfinely chopped
1/2 ozorganic baby arugulaARCHIVE | EGGS BENEDICT
1/4 tspVinaigrette – Creamy GarlicrecipeARCHIVE | EGGS BENEDICT
1/8 tspS&P MixrecipeARCHIVE | EGGS BENEDICT

1
Toast brioche.
2
Gently warm Poached Eggs in hot water -or- follow the Eggs-Poached subrecipe if cooking eggs to order.
3
Heat -or- Cook Protein accordingly, see NOTES below.
4
Place Potatoes onto a sizzle platter. Heat in a 500°F oven until heated through, about 3 minutes.
5
Place brioche along the left side of the plate, as shown in the photo.
6
Carefully place the Poached Eggs onto the top left and bottom right corners of the brioche.
7
Place Protein between the Eggs, as shown in the photo.
8
Ladle the Bearnaise over the benedict, as shown in the photo.
9
Garnish with chives evenly distributed over the Bearnaise.
10
In a stainless-steel bowl, gently toss arugula with Creamy Garlic Vinaigrette. Season with S&P. Taste and adjust seasoning as needed.
11
Build arugula salad on the top right corner of the plate, as shown in the photo.
12
Place Potatoes on the bottom right corner of the plate, as shown in the photo.

BLACK FOREST HAM | Place 2 oz (1/16″ slices) onto a sizzle platter with Potatoes. JUMBO LUMP CRAB | Place 2 oz onto a sizzle platter with Potatoes. LOBSTER | Place 2-1/2 oz (start with 2 claws, then fill remaining portion with other lobster meat) onto a sizzle platter with Potatoes. SHRIMP | Place 3 ea tail on Tuscan Shrimp onto a pre-heated grill -or- sizzle platter. Cook until just cooked through, approximately 2-3 minutes on each side.

Description

Serving Size

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