Wash hands.Wash all fresh, unpackaged produce under running water. Drain well.
1. Open a sliced roll so it can lay flat for toasting, leaving it hinged on one side. Spray the inside of the bread with pan spray. Place on a heated flat griddle, oiled-side down. Cook until golden-brown.
2. Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Break an egg into the pan. Cook 1 egg, sunny-side up or to desired style and doneness. Season with salt and pepper. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.
3. Place the roll on a warmed serving plate, toasted-side up. Spread 3 oz. of shredded lettuce out on top of both sides of the roll. Drizzle ¾ oz. of creamy sriracha mayonnaise on top of both sides of the lettuce. Spread 4 strips of warmed bacon (CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds) on top of lettuce. Shingle 3 oz. of avocado slices on the lower half of the roll.
4. Spread 1 oz. of carrots down the center of the po’boy on top of the avocado and bacon. Sprinkle 1 Tbsp. of cilantro and 1 tsp. of mint on top of the carrots and avocado. Shingle 7-8 jalapeño slices down the center of the carrots. Place the egg on top of the center of the sandwich. Sprinkle ½ tsp. of chives on top of the egg.
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