Sweet Potato Benedict
YieldMakes 24 14-oz. servings.
- 9 lb. Sweet Potatoes
- 48 ct. Gordon Choice Large Grade A Shell Eggs
- 2 Tbsp. GFS Canola Oil Pan Coating Spray
- 24 ct. Cajun Andouille Pork/Beef/Potato Sausage
- 4½ lb. Recipe: Creole Sauce
- 1 oz. GFS Butter Flavor Pan & Grill Oil
- 1 lb. Markon Colossal Spanish Onions, diced
- 1 lb. Markon Large Green Peppers, diced
- 1 lb. Markon Ready-Set-Serve Stalk Celery, diced
- 1 Tbsp. Trade East No MSG Seafood Food Seasoning
- 2 tsp. Trade East Leaf Thyme
- 2 tsp. Trade East Granulated Garlic
- 1 tsp. Trade East Ground Sage
- 2 lb. GFS Diced Midwest Tomatoes, in Juice
- 1 qt. Primo Gusto Marinara Sauce
- 24 oz. Hearthstone Chicken Broth, No Added MSG
- to taste GFS Granulated Iodized Salt
- to taste Trade East Ground Black Pepper
- 12 oz. Recipe: Avocado Cream
- 12 oz. Avocados
- 2 c. Gordon Signature Real Mayonnaise
- 1 c. GFS Sour Cream
- 2 Tbsp. Markon Lemons
- 1 tsp. Trade East Granulated Onion Spice
- 1 tsp. Trade East Granulated Garlic Spice
- ¼ tsp. Trade East Ground White Pepper
- to taste Kosher Salt
- 6 oz. Markon Ready-Set-Serve Cleaned Radishes
- 1½ c. Jalapeño Peppers
- 1½ c. Markon Italian Parsley
Recipe: Creole Sauce
1. Place the oil in a large, heated nonreactive pot or rondeau.
2. Add onions, green peppers and celery. Cook until vegetables are tender and caramelized.
3. Add the seafood seasoning, thyme, garlic, sage, tomatoes, marinara and chicken stock. Mix thoroughly. Bring to a boil over medium heat.
4. Reduce heat and simmer for 60 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Allow to cool. Transfer to a storage container. Cover, label, date and refrigerate until needed.
Recipe: Avocado Cream
1. Slice the avocado around the pit lengthwise. Remove the pit and discard. Scoop the avocado from the skin.
2. Place all ingredients in a food processor fitted with a metal blade. Purée until smooth. Salt to taste.
3. Place in a nonreactive storage container. Place a piece of film wrap on top of the avocado sauce. Cover, label, date and refrigerate until needed.
1. Place the sweet potatoes on a parchment-lined sheet pan. Place in a heated 325°F convection oven. Cook for 30 minutes or until tender. Allow to cool. Place in a storage container. Cover, label, date and refrigerate until needed.
2. To prepare for service, break the eggs into small individual cups. Bring a nonreactive rondeau of salted water to a boil. Add a small amount of white vinegar to the water. Reduce to a simmer. This will help the egg whites coagulate when added to the water.
To prepare à la carte:
1. Slice a sweet potato in half lengthwise. Place on an oiled metal baking pan sliced side up. Place in a heated 350°F convection oven, sliced side up. Cook until just warmed through.
2. Slice an andouille sausage lengthwise. Spray a heated, nonstick sauté pan with pan spray. Place the two halves in the pan, sliced-side down. Cook on both sides until just warmed through.
3. Slowly pour 2 eggs into the water. Keep them separated. Cook to desired doneness. Remove with a slotted spoon. Allow to drain.
4. Place the 2 potato halves side by side, sliced-side up, in the center of a warmed serving plate. Place the sausage on top of the potato lengthwise. Ladle 3 oz. of Creole sauce over the sausage widthwise. Place the eggs down the center of the sausage and sauce. Drizzle 1 Tbsp. of avocado cream across the top of the eggs and sauce.
5. Stand 3 slices of radishes on top of each of the two sausages. Shingle 3 slices of jalapeños on top of the eggs. Place a parsley sprig next to both sides of the sweet potato.