BIG STACK BENNY

- ingredients
Ingredients | Amount | Unit |
---|---|---|
McCains Savoury Crisp Potatoes | 8 | oz |
Grandpa J’s Seasoning Salt | 0.1 | oz (wt) |
Cajun Seasoning | 0.1 | oz (wt) |
Fryer Oil | 1 | oz (fl) |
Smoked Black Forest Ham | 4 | slices |
English Muffin | 1 | ea |
Egg | 2 | ea |
Spinach | 1 | oz (wt) |
Hollandaise | 3 | oz (fl) |
Bias Cut Green Onions | 0.5 | oz (wt) |
- Recipe Instructions:
- PLATE: Round white plate
- TOOLS: Fryer basket, 1/3 insert, 1/6 insert, egg poacher, tongs, ladle 2 oz, shaker (for Cajun seasoning)
- HOLD TIME: To order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Deep fry frozen potatoes in fryer basket for 4 minutes. Remove and toss with Grandpa J’s seasoning salt & dust lightly with Cajun seasoning using shaker.
- 2. Toast English muffin (both sides) on flat top.
- 3. Poach eggs in egg poacher. PREP
- 4. Grill smoked black forest ham on flat top for approximately 1 - 2 minutes (only heating, not frying), flipping once.
- 5. Layer in order: 1 piece English muffin, 1 slice Black forest ham, 1/4 ounce fresh spinach, 1 slice Black Forest Ham, 1/4 ounce fresh spinach.
- 6. Top each stacked English muffin with poached egg and plate on round white plate.
- 7. Using 2 ounce ladle, scoop hollandaise sauce from hot hold insert (do not fill the ladle to the top - leave approx 1/4”) and cover each stacked Benny with hollandaise sauce. Garnish hollandaise sauce with dusting of Cajun seasoning (using shaker).
- 8. Serve with hot home-style potatoes and garnish potatoes with bias chopped green onions.
- 9. Ensure rim of plate is clean. Serve immediately.
- Allergy Information
- TBD