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Sunrise Breakfast Po’Boy

Yield 24 14-oz.

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
  • GFS Salt, to taste
  • Trade East Ground Black Pepper, to taste
  • 4 1/2 lb. Markon Iceberg Lettuce, thinly shredded
  • Creamy Sriracha Mayonnaise, in squeeze bottle

    Ingredients

      • 1 lb. GFS Sour Cream
      • 1 lb. GFS Heavy Duty Mayonnaise
      • 3 Tbsp. Sriracha Chili Sauce
      • 1 tsp. Trade East Granulated Onion
      • 1 tsp. Trade East Granulated Garlic
      • 1 tsp. Trade East Sea Salt

      Preparation

      Wash hands.

      1. Place all ingredients in a stainless-steel mixing bowl and blend thoroughly using a wire whisk.

      2. Transfer to a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F or below.

    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
  • Pickled Matchstick Carrots

    Ingredients

      • 2 lb. Jumbo Carrots, julienned
      • 1 qt. Water
      • 2 c. Seasoned Rice Wine Vinegar
      • 1 1/4 c. GFS Granulated Cane Sugar
      • 3 Tbsp. Kosher Salt
      • 1 1/4 tsp. Trade East Ground White Pepper

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

      1. Trim carrots. Julienne on mandoline. Place carrots in a nonreactive storage container.

      2. Combine water, vinegar, sugar, salt and white pepper in a stainless-steel mixing bowl. Whisk until sugar and salt have dissolved. Pour the pickling brine over the top of the carrots.

      3. Cover the storage container. Allow to set at room temperature for at least 3-4 hours. Drain before use.

      Note: Pickling brine may be used on most all cut vegetables such as celery, cucumbers, radishes, cauliflower and onions.

    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

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.