Sunrise Breakfast Po’Boy
Servings
24 14-oz.
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Ingredients
- 24 ct. 7 1/2 Sliced French Roll, thawed
- 2 Tbsp. GFS Pan Coating Spray
- 1 1/2 c. GFS Canola Salad Oil
- 24 ct. GFS Eggs
- to taste GFS Salt
- to taste Trade East Ground Black Pepper
- 4 1/2 lb. Markon Iceberg Lettuce, thinly shredded
- 1 lb., 2 oz. Creamy Sriracha Mayonnaise, in squeeze bottle
- 96 ct. GFS Fresh Bacon, 9-11 ct./lb., cooked
- 4 1/2 lb. Ripe Haas Avocados, trimmed, sliced lengthwise
- 1 1/2 lb. Pickled Matchstick Carrots
- 1 1/2 c. Markon Cilantro, hand-torn leaves
- 1 1/2 c. Markon Mint, hand-torn leaves
- 1 1/2 c. Jalapeño Peppers, thinly sliced
- 1 1/4 c. Markon Chives, thinly sliced
Recipe Preparation
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.
