Sun Rise Breakfast Po’Boy

Servings

24 396-g.

24 un. 7½” Sliced French Roll, thawed
30 ml. GFS Pan Coating Spray
355 ml. GFS Canola Salad Oil
24 un. GFS Eggs
GFS Salt, to taste
Trade East Ground Black Pepper, to taste
2 kg. Markon Iceberg Lettuce, thinly shredded
510 g. Creamy Sriracha Mayonnaise, in squeeze bottle
96 un. GFS Fresh Bacon, 9-11 ct./lb., cooked
2 kg. Ripe Avocados, trimmed, sliced lengthwise
680 g. Pickled Matchstick Carrots
225 g. Markon Cilantro, hand-torn leaves
225 g. Markon Mint, hand-torn leaves
225 g. Jalapeño Peppers, thinly sliced
225 g. Markon Chives, thinly sliced

Recipe Preparation

To prepare à la carte:

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.

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 21 g. of creamy sriracha mayonnaise on top of both sides of the lettuce. Spread 4 strips of warmed bacon on top of lettuce. Shingle 85 g. of avocado slices on the lower half of the roll.

4] Spread 30 g. 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.