CLASSIC 3 EGG BREAKFAST
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 1 slicesourdough bread, slicedCLASSIC 3 EGG BREAKFAST
- 4 ozFingerling Potatoes – RoastedrecipeCLASSIC 3 EGG BREAKFAST
- 3 slicesBacon – SlicedrecipeCLASSIC 3 EGG BREAKFAST
- 2 tspunsalted buttermelted
- 6 flozEggs – BrunchrecipeCLASSIC 3 EGG BREAKFAST
- 1/8 tspS&P MixrecipeCLASSIC 3 EGG BREAKFAST
- 1 1/2 ozstrawberry preservesNOTE*
- 1 eachbutter chip, saltedCLASSIC 3 EGG BREAKFAST
- 1
Toast sourdough.
- 2
Place Potatoes and Bacon onto a sizzle platter. Heat in a 500°F oven until heated through, 2 - 3 minutes.
- 3
In a small nonstick saute pan over medium heat, add melted butter.
- 4
Add Brunch Eggs to the pan, season with S&P.
- 5
Cook eggs to the desired specification. Scrambled is the default.
- 6
Place eggs along the front edge of the plate, as shown in the photo.
- 7
Place Bacon to the left of the eggs, and Potatoes to the right of the eggs.
- 8
Cut toast in half diagonally. Place it on the other side of the Potatoes, as shown in the photo.
- 9
Serve with a butter chip and a ramekin of preserves, next to the toast, as shown in the photo.
*3 ea. cage free eggs = 6 fl. oz Eggs-Brunch
*ADDITIONAL PRESERVES OPTIONS | raspberry, blueberry, etc…
Description
1
Serving Size
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