Sun Rise Breakfast Po’Boy
Servings
Ingredients
- 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.
English 
French 
