ROASTED VEGETABLE & EGG WRAP

Transcription

1 ROASTED VEGETABLE & EGG WRAP

2 ROASTED VEGETABLE & EGG WRAP measurement ingredients measurement ingredients 2 medium (6 oz.) Poblano peppers, seeded and julienned 1 bunch (12 oz.) Asparagus, chopped 1 cup (1 oz.) Mushrooms, sliced 1/4 cup (1 oz.) Shallots, chopped 1/4 cup (1 oz.) Sun-dried tomatoes, julienned thin 1 tsp. Dried oregano 1/2 tsp. each Salt and Pepper 1/3 cup Olive oil, divided 3 cups Fresh spinach 1/2 cup Garlic cloves 1 Tbsp. Olive oil 1/2 cup (4 oz.) Mayonnaise 24 large Eggs, beaten (2 lb. 10 oz.*) 1/4 cup Butter 12 (10-inch) Flour tortillas 4 (8-10 oz. each) Avocados, pitted, skinned, quartered & sliced lengthwise 1. Prepare vegetables: Heat oven to 350 F. Toss peppers, asparagus, mushrooms, shallots, tomatoes, oregano, salt and pepper in ¼ cup olive oil. Transfer to a sheet pan and roast for minutes, turning once. Remove and keep warm. 2. Sauté spinach in remaining 1 ⅓ tablespoons olive oil just until wilted. Remove from heat; keep warm. 3. In a small baking dish, roast garlic cloves in 1 tablespoon olive oil in oven at 350 F for 30 minutes; cool. Blend mayonnaise and garlic until smooth; refrigerate. 4. Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid egg remaining; keep warm. 5. For each serving, warm a tortilla on a flat grill or in a pan; transfer to a plate. Spread 1 tablespoon garlic-mayonnaise down the center of the tortilla. Place ½ cup scrambled eggs down the center of the tortilla. Top with a quarter of sliced avocado. Spread 2 tablespoons wilted spinach over avocado. Top with ¼ cup roasted vegetables. Roll up, burrito-style. Serve immediately. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). Yield: 12 servings 1460 Renaissance Drive Park Ridge, IL (847) aeb@aeb.org F-0630

3 CHEESY HUEVOS WRAP

4 CHEESY HUEVOS WRAP measurement ingredients 18 large (2 lb.*) Eggs 2 oz. Clarified butter 1/3 cup (2 oz.) Seeded and diced poblano peppers 1-1/2 cups (1.5 oz.) Chopped fresh spinach leaves 1-1/2 cups (6 oz.) Diced tomatoes 1-1/2 cups (6 oz.) Sharp white Cheddar cheese, shredded To taste Salt and white pepper 12 (6 to 8-inch size) Flour or corn tortillas, kept warm Yield: 12 servings directions 1. Beat eggs. 2. Heat butter in a large non-stick pan over medium heat. Stir in peppers, spinach and tomatoes; cook 1 minute. 3. Stir in eggs; reduce heat to low. Cook and scramble until eggs are firm throughout with no visible liquid egg remaining. Stir in cheese to melt; season with salt and white pepper, to taste. 4. To serve, portion about ½ cup egg mixture onto each tortilla; roll up. Serve immediately. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time) Renaissance Drive Park Ridge, IL (847) aeb@aeb.org F-0630

5 WHICH-CAME-FIRST CHICKEN & EGG SANDWICH

6 WHICH-CAME-FIRST CHICKEN & EGG SANDWICH measurement ingredients 2 Tbsp. Clarified butter 1-1/2 cups (10 oz.) Cooked & diced skinless chicken meat 1/4 cup Green bell peppers, diced 1/4 cup Red bell peppers, diced 2 tsp. Pimenton (smoked paprika) 1 tsp. Hot paprika 1 tsp. Garlic, chopped To taste Salt and Pepper 18 large (2 lb.*) Eggs, beaten 6 (6-inch) Soft submarine rolls 3/4 cup (6 oz.) Sour cream 1/4 cup Fresh dill, chopped directions 1. Heat butter in very large non-stick pan. Stir in chicken, bell peppers, paprikas, garlic, salt and pepper. Cook over medium heat for 2-3 minutes until vegetables are tender. 2. Pour in eggs. Cook and fold eggs into chicken mixture. Continue cooking until eggs are firm throughout with no visible liquid egg remaining. 3. Spread 1 tablespoon sour cream onto cut side of each roll bottom. Portion ¾ cup egg mixture onto each roll. Sprinkle with dill. Cut roll in half. Serve immediately. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time). Yield: 12 servings 1460 Renaissance Drive Park Ridge, IL (847) aeb@aeb.org F-0630

7 CIAO CIABATTA BREAKFAST SANDWICH

8 CIAO CIABATTA BREAKFAST SANDWICH measurement ingredients 6 large Roma tomatoes, halved lengthwise 1 cup Olive oil 1 Tbsp. Garlic, minced 1 Tbsp. Fresh basil, chopped 1 Tbsp. Fresh thyme, chopped 1 Tbsp. Chives, minced 1 Tbsp. Parsley, chopped 1 Tbsp. Fresh rosemary, minced 1/8 tsp. each Salt and Pepper 12 (1-2 oz. each) Pancetta slices 12 large Eggs leaves Basil leaves 12 Ciabatta rolls, sliced in half 1 lb. 8 oz. Goat cheese directions 1. Heat oven to 275 F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40 minutes; remove and keep warm. 2. Heat oven to 400 F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp; remove and keep warm. 3. Fry eggs over medium heat in non-stick pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Keep warm. 4. For each sandwich, spread 1 oz. (2 tablespoons) goat cheese on cut sides of a roll. Place a roasted tomato slice on the ciabatta roll bottom, then add a crispy pancetta slice, 2-3 basil leaves and top with a fried egg. Close with roll top. Serve immediately. Yield: 12 servings 1460 Renaissance Drive Park Ridge, IL (847) aeb@aeb.org F-0630

9 M. HENRY S FRIED EGG SANDWICH

10 M. HENRY S FRIED EGG SANDWICH Yield: 12 servings measurement ingredients 24 slices (approx. 1 lb. 8 oz.) Applewood smoked bacon, cooked crisp 24 large Sourdough bread slices 1-1/2 cups (6 oz.) Gorgonzola cheese, crumbled Approx. 8 tomatoes (2 lb. 4 oz.) Plum tomatoes, sliced 24 large Eggs 1/2 cup Fresh thyme, chopped directions 1. Cook and drain bacon; keep warm. 2. Toast bread; keep warm 3. For each sandwich, place a toast slice on a plate. Top with 1 tablespoon gorgonzola; spread evenly on toast. Add 2 bacon slices and 3 oz. tomato slices. 4. For each serving, fry 2 eggs until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Remove eggs; place over tomato. 5. Sprinkle on 2 teaspoons thyme and close sandwich with another toast slice. Serve immediately Renaissance Drive Park Ridge, IL (847) aeb@aeb.org F-0630

11 CHEESE & BACON SCRAMBLE IN MINI-PITAS

12 CHEESE & BACON SCRAMBLE IN MINI-PITAS measurement ingredients 2 oz. Clarified butter 12 large (1 lb. 5 oz.*) Eggs, beaten 3 oz. Applewood smoked bacon, cooked and crumbled 1 cup (4 oz.) Cheddar cheese, shredded 1 cup (4 oz.) Smoked Gouda cheese, shredded 1/2 cup (1 oz.) Green onion, sliced To taste Salt and Pepper 12 3-inch size Pita bread, top 1/4 sliced off (approx. 1 lb. 4 oz.) Yield: 12 servings directions 1. Heat butter in a very large non-stick pan over medium heat. Stir in eggs; cook and scramble just until eggs begin to thicken. 2. Stir in bacon, cheeses, green onion, salt and pepper. Continue cooking and gently scrambling until eggs are firm throughout with no visible liquid egg remaining. 3. To serve, portion about ⅓ cup egg mixture into each pita pocket. Serve immediately. * If using frozen or liquid whole egg product. NOTE: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time) Renaissance Drive Park Ridge, IL (847) aeb@aeb.org F-0630