Cornmeal Johnnycakes and Eggs
Servings
24 14-oz. servings
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Ingredients
- 1 c. GFS Clear Canola Salad Oil
- 48 ct. Gordon Choice Large Grade A Shell Eggs
- 6 lb. GFS Hickory-Smoked Pulled Pork Barbecue with Light Vinegar Sauce
- 3 lb. Recipe: Creamy Pork Gravy
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 72 ct. Recipe: Savory Fresh Herb Johnny Cakes
- 36 oz. Recipe: Herbes de Provence Tomato Hollandaise
- 1½ c. Markon Ready-Set-Serve Green Onions
- 2 Tbsp. Trade East Ground Spanish Paprika Spice
Recipe Preparation
To prepare à la carte:
1. Place 1 tsp. each of canola oil in two separate heated nonstick egg pans. Break an egg into each pan. Cook on one side for a sunny-side-up egg or cook to desired doneness.
2. Place 4 oz. of pulled pork in a heated nonstick sauté pan. Add 2 oz. of creamy pork gravy. Cook until just warmed through. Season with salt and pepper.
3. Place the eggs on the bottom half of a warmed serving plate. Shingle 3 johnny cakes at the top of the plate next to the eggs. Spread the pork out across the johnny cakes. Ladle 1½ oz. of Herbes de Provence hollandaise over the top of the pork. Sprinkle 8-9 bias-cut scallion tops over the hollandaise. Sprinkle paprika over the top of the eggs to taste.
