Fontinella Egg Wrap

Ingredients

1 cup Prepared white sauce
¾ cup Fontina cheese, shredded
1 tsp. White truffle oil (or garlic oil)
Salt and Pepper (to taste)
Fresh grated nutmeg (to taste)
3 Portabella mushroom caps, gills scraped off
¼ cup Olive oil
Salt and Pepper (to taste)
36 Asparagus spears, trimmed
18 Large eggs, beaten
Olive oil (as needed)
12 Spinach-flavored tortillas (10″ size)

Directions

1. Make Fontina cream: In small saucepan over medium-low heat, heat white sauce until simmering. Remove from heat; stir in Fontina cheese until melted. Stir in truffle oil; season to taste with salt, pepper and nutmeg. Cover and keep warm.
2. Thinly slice mushrooms, drizzle with 1/4 cup olive oil, season to taste with salt and pepper. Transfer to spray-coated baking sheet and roast in 350°F oven until tender, about 10 minutes. Remove and set aside.
3. Blanch asparagus spears in boiling water for 2 minutes. Drain; set aside.
4. Working in small batches, portion 3 oz. eggs into a heated spray-coated 10-inch non-stick omelet pan. Cook over medium heat about 2 minutes until omelet is firm throughout with no visible liquid remaining.
5. For each wrap, spread about 2 tablespoons Fontina cream onto surface of a tortilla. Place an omelet over cream. Lay 3 asparagus and 3 to 4 mushroom slices across the lower center of the tortilla. Roll up the omelet, burrito-style, and brush lightly with olive oil. Cook in a panini press for 3 to 4 minutes until browned on the outside and heated throughout. Repeat for remaining tortillas. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Egg Panini Rarebit

Ingredients

¼ cup Butter
2 cups Grated white Cheddar cheese
1½ tsp. Grated white onion
1½ tsp. Worcestershire sauce
1 tsp. Hot sauce
1½ tsp. Minced parsley
½ tsp. Dry mustard
½ Smoked paprika
½ tsp. Salt
½ cup Dijon mustard
2 Tbsp. Honey
24 Large dense rustic or country bread slices
24 Applewood bacon slices, cooked crisp and drained
18 Large eggs, beaten
Salt and Pepper (to taste)
12 slices Large beefsteak tomato slices
8 oz. Softened butter

Directions

1. Prepare cheese spread: In food processor or mixing bowl, cream butter. Add cheese and mix until well blended. Add remaining spread ingredients and mix until combined, about 2 minutes. Cover and refrigerate until serving.
2. Blend mustard and honey; set aside.
3. For each sandwich, spread one slice of bread with 1½ to 2 tablespoons cheese spread. Spread one side of the remaining slice with 2 teaspoons honey-mustard.
4. Season eggs with salt and pepper to taste. Portion 3 oz. eggs into heated small (8-inch) non-stick skillet. Cook into a flat omelet until eggs are firm throughout with no visible liquid remaining. Place, folded over if needed, onto cheese-spread bread slice.
5. Top with a tomato slice, 2 bacon slices and honey-mustard slice. Spread the outside of sandwich with softened butter. Repeat for remaining sandwiches. Cook in a panini press until browned on the outside and heated throughout. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Scrambled Egg Banh Mi

Ingredients

1/3 cup Fish sauce
1/3 cup Rice vinegar
¼ cup Fresh lime juice
¼ cup Warm water
2 tsp. Sugar
1 tsp. Crushed red pepper flakes
1 Tbsp. Fresh peeled ginger, minced
1 tsp. Garlic, minced
2 medium Seedless cucumbers
2 medium Peeled carrots
1 bunch Fresh cilantro
1½ cups Mayonnaise
2 tsp. Sriracha sauce
12 Baguettes (3″ pieces)
18 Large eggs
1 cup Butter
2 medium Jalapeños, cut in paper-thin slices

Directions

1. Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic; reserve.
2. Julienne the cucumber and carrots. Place in non-reactive bowl.
3. Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to the julienned vegetables. Pour on fish sauce blend; toss to marinate.
4. Blend mayonnaise and sriracha sauce; cover and reserve.
5. Split baguettes in half; toast in 400oF oven for 5 minutes.
6. In sauté pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining.
7. Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with 1/3 to 1/2 cup each eggs and drained vegetable slaw. Sprinkle on 2 tablespoons cilantro leaves and 2-3 strips jalapeno. Cover with baguette tops. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

NYC-Style Eggs on a Roll

Ingredients

24 slices Applewood smoked bacon
12 Fresh baked Kaiser rolls
1 cup Butter, softened
12 Large eggs
12 Sharp white Cheddar cheese slices
Kosher salt (to taste)
Fresh ground pepper (to taste)

Directions

1. Cook bacon until crisp. Drain and keep warm.
2. Toast roll until hot and crispy. Butter each cut side of roll with ½ tablespoon butter.
3. For each egg, heat 1 teaspoon butter in a non-stick pan over medium heat. Cook eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
4. Place a slice of cheese on one cut side of roll. Top with 2 slices bacon and fried egg. Season to taste with kosher salt and pepper. Close with a bun top. Heat in microwave oven for 30 seconds, if desired, to melt cheese. Serve immediately. Serves 12.

Eggs Benedict Soufflé

Ingredients

8 Egg yolks
6 Tbsp. Water
¼ cup Lemon juice, fresh
1/8 tsp. Cayenne pepper
1½ cups Butter, melted
1/8 tsp. Salt
12 Large eggs
¾ cup Heavy cream
1½ cups Fully cooked ham or Canadian-style bacon, finely chopped
1½ cups Gruyère cheese, grated
¼ tsp. Salt
6 English muffins, split and toasted

Directions

1. In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice, and cayenne until blended. Continue whisking until the thermometer reaches 160°F. Slowly whisk in melted butter until thick and smooth. Season with salt to taste. Keep warm, covered.
2. Heat oven to 300°F. Spray coat twelve (¾ cup) custard cups. Portion 2 tablespoons ham into each cup. Whisk eggs with cream to blend. Stir in cheese and salt. Put about 1/3 cup egg mixture into each cup.
3. Place cups in 12x20x2-inch baking pan. Fill pan halfway up sides of cups with hot water. Bake 45 to 55 minutes, until center is firm and knife inserted in center comes out clean.
4. Remove cups from water. Run small sharp knife around inside edges to loosen. Invert one soufflé onto each muffin half. Spoon 2 tablespoons Hollandaise sauce over each egg. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Eggs Monterey

Ingredients

24 Large eggs
1½ cups Skim milk
2½ cups Canned tomatoes with diced chiles, not drained
5 cups Frozen hash brown potato shreds, thawed
3 cups Reduced-fat Cheddar cheese, shredded
3 cups Reduced-fat Monterey Jack cheese, shredded
2 cups Green pepper, diced
1 cup Green onion, sliced
1 cup Frozen corn, thawed
2 tsp. Salt
½ tsp. Pepper

Directions

1. In bowl, blend eggs and milk.
2. In separate mixing bowl, combine canned tomatoes, hash browns, cheeses, green pepper, green onion, corn, salt, and pepper.
3. Blend eggs into potato mixture. Pour mixture into spray-coated 12x20x2-inch steam table pan.
4. Bake in preheated 350°F oven for 60 to 70 minutes, until puffy and golden and internal temperature is a minimum of 160°F. Cut each pan 6×4. Serve immediately. Serves 24.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Eggs and Ricotta Rustica

Ingredients

1 lb. Ripe tomatoes
2 medium Jalapeño peppers, seeded (if desired) and minced
¼ cup Olive oil
2 Tbsp. Fresh lime juice
Sea salt (to taste)
Fresh ground pepper (to taste)
2 Tbsp. Fresh cilantro or basil, minced
12 Rustic leavened bread slices
¼ cup Butter
12 Large eggs, baten
¼ cup Cold water
Sea salt and pepper (to taste)
1 lb. 8 oz. Fresh ricotta or soft fresh mozzarella cheese

Directions

1. Cut a shallow small “X” on the bottom of tomatoes. Blanch tomatoes for 30 seconds; plunge in ice bath. Peel when cool, then seed and dice.
2. Whisk together oil and lime juice. Pour over tomatoes. Sprinkle on sea salt and pepper to taste. Stir in cilantro. Cover and reserve.
3. Lightly brush bread with oil. Grill until well toasted on both sides. Keep warm.
4. Melt butter in skillet. Blend eggs, water and salt/pepper (to taste). Cook and scramble eggs until firm throughout, with no visible liquid egg remaining.
5. For each serving, spread 2 oz.(about 2 Tbsp.) cheese onto grilled bread. Top with approximately 1/3 cup scrambled egg and 2 Tbsp. salsa. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Portabella Eggs Benedict

Ingredients

8 to 9 Egg yolks or frozen/refrigerated liquid egg yolk product
6 oz. Water
2 oz. Lemon juice
2 cups Butter, softened
Salt and Pepper (to taste)
2 Tbsp. Olive oil
6 oz. Fresh button or crimini mushrooms, sliced
8 oz. Canned quartered artichokes, drained
4 oz. Roasted red peppers, diced
1 tsp. Garlic salt
½ tsp. Lemon-pepper blend
Olive oil (as needed)
12 Portabella mushroom caps, stems removed
24 Large eggs
3 Tbsp. Chives, chopped

Directions

1. Prepare Hollandaise: In heavy saucepan, whisk egg yolks, water, and lemon juice until blended. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160°F. Slowly stir in butter until melted and heated through. Blend in salt and pepper. Cover and keep warm.
2. Heat oil in large nonstick pan. Stir in and sauté sliced mushrooms, artichokes, peppers, garlic salt, and lemon-pepper just until mushrooms become soft, about 4 minutes. Stir into Hollandaise sauce and keep warm.
3. Heat oven to 400°F. Transfer mushroom caps (top side up) onto spray-coated baking sheets. Brush caps with olive oil; sprinkle with salt and pepper. Roast 10 to 12 minutes until caps are slightly soft; keep warm.
4. Poach eggs in simmering acidified (1 teaspoon vinegar per 2 cups water) water. Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.
5. For each serving, portion two eggs onto one whole portabella on a serving plate. Top with ½ cup sauce mixture and sprinkle with chopped chives. Serve immediately. Serves 12.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

Asparagus Gruyere Proscuitto Benedict

Ingredients

1/3 cup Butter
1 Tbsp. Onion, minced
1/3 cup Flour
3½ cups Milk
½ cup Gruyere cheese, shredded
½ cup Parmesan or Romano cheese, grated
½ tsp. Salt
¼ tsp. Pepper
1/8 tsp. Ground nutmeg
1 Tbsp. Vinegar
Water (as needed)
24 Large eggs
12 large Sourdough bread slices, toasted
36 Asparagus spears, grilled or sautéed, kept warm
24 Gruyere cheese slices
24 Thin prosciutto slices
3 Tbsp. Fresh thyme, chopped

Directions

1. In a saucepan, melt butter over medium heat. Stir in onion and sauté until tender.
2. Whisk in flour until smooth; continue stirring for 1 minute.
3. Slowly stir in milk. Continue stirring until thickened and bubbly.
4. Add cheese; stir until melted and smooth. Season with salt, pepper and nutmeg. Remove from heat. Cover and keep warm.
5. Fill a large saucepan halfway with water and 1 tablespoon vinegar. Bring to a simmer; crack eggs gently into water. Poach eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
6. To serve, place a toast slice on an oven-proof plate. Top with three asparagus spears. Place two poached eggs on top of asparagus. Top each egg with a gruyere slice. Broil 20-30 seconds just until cheese has melted. Remove from broiler; scrunch up two slices prosciutto around poached eggs. Drizzle eggs with sauce. Garnish with thyme. Serve immediately. Serves 12.

B.E.L.T. Sandwiches

Ingredients

24 slices Brioche bread, sliced
24 slices Thick-sliced Applewood Bacon
12 Large eggs
1½ cups Mayonnaise
4 large Tomatoes, cut in 6 slices each
6 cups Arugula*

Directions

1. Toast bread; set aside and keep warm.
2. In large nonstick pan over medium heat, cook bacon until crisp. Remove bacon and keep warm; reserve drippings.
3. For each sandwich, using about 2 teaspoons bacon drippings per egg, cook eggs in drippings until whites are set (completely coagulated and firm). Turn eggs over and cook an additional minute until yolks begin to thicken (no longer runny, but not hard).
4. Assemble each sandwich: Spread each of 2 slices of toasted bread with 1 tablespoon of mayonnaise. Top one slice with 2 slices tomato, 2 slices bacon, 1 egg, and 1 cup arugula. Top with remaining bread slice. Serve immediately. Serves 12.

*Arugula may be wilted down, if desired.