Fish and Chips with Watermelon Reduction

Fish and Chips with Watermelon Reduction

This recipe has been provided to AEB as is by the National Watermelon Promotion Board

Watermelon

Yield: 4-6 servings

Ingredients

  • 2 cups pureed seedless watermelon flesh
  • 1/2 cup red balsamic vinegar
  • 1/2 cup organic or raw sugar
  • 8 - 4 ounce cod or haddock filet
  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 eggs lightly beaten
  • 2 cups panko crumbs
  • 2 sweet potatoes, washed
  • Salt or grated Parmesan cheese to taste

Directions

  1. Combine the watermelon puree, vinegar and sugar in a stainless or ceramic lined sauce pan and bring to a simmer, stirring constantly. Slow boil the mixture until it reduces to one half of its original volume. Rinse the fish and pat dry. Mix together the flour, salt and pepper and coat the fish lightly with it. Dip each floured fish fillet into the beaten egg and then the panko crumbs to coat. Slice the sweet potatoes as thinly as possible and deep fry the breaded fish pieces and sweet potato slices in 375 degree oil until the fish is cooked and the sweet potato chips are golden brown and crisp. Drain well and serve hot with a sprinkle of salt or cheese and the warm watermelon balsamic reduction for dipping.

Fried Egg Burgers

Fried Egg Burgers

Yield: 12 servings

Ingredients

  • 12 oz. applewood smoked bacon (12 slices, 1 oz. ea.)
  • 60 oz. coarse ground beef, 12-20% fat (12 patties, 5 oz. ea.)
  • Sea salt, to taste
  • Black pepper, coarse ground, to taste
  • 36 oz. sesame brioche round rolls or quality sesame buns (12, 3 oz. buns), split in half
  • 3 oz. melted butter
  • 12 large eggs
  • 9 oz. sharp cheddar cheese slices (12, 0.75 oz. slices)
  • 3-4 oz. (12 sprigs) watercress or baby arugula
  • Condiments: Cocktail sauce or hot pepper sauce, pickle slices, coarse-grain mustard, grilled red onions, as desired

Directions

  1. Crisp cook bacon; drain off fat. Cut slices in half; keep warm.
  2. Season patties with salt and pepper to taste. Grill or pan fry until thoroughly cooked; keep warm.
  3. Lightly brush cut side of buns with butter; grill or toast buns.
  4. Pan fry eggs over medium heat 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.
  5. To serve, place a cooked burger on bottom of bun, top with slice of cheese. Broil just until cheese is melted. Top cheese with a fried egg, 2 pieces criss-crossed bacon, and about 1/2 cup (.25 oz.) watercress or arugula. Cover with bun top. Offer condiments as desired. Serve immediately.

Sweet n Savory Onion Pie

Sweet n Savory Onion Pie

This recipe has been provided to AEB as is by the National Onion Association

Onion

Recipe and image courtesy of the National Onion Association.

Yield: 1 pie, 6-8 servings

Ingredients

  • 5 cups yellow onion, thinly sliced
  • 1 tbsp. olive oil
  • 1/2 cup Canadian bacon, diced
  • 1 cup Swiss cheese, non-fat grated
  • 1 tbsp sugar
  • 1 tbsp flour
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 3 eggs (1 whole, 2 whites)
  • 1/4 cup milk, 2%
  • 1 Pie shell, 9-inch unbaked
  • Rosemary and sautéed red onion for garnish

Directions

  1. Pre-heat oven to 425 degrees. Sauté onions in olive oil until tender and translucent. Add Canadian bacon and grated cheese. Combine sugar and flour with seasonings, and add to slightly beaten eggs. Add milk to egg mixture. Put sautéed onion, ham and cheese in a pie shell; pour milk and egg mixture over onions. Bake for 35 minutes or until custard sets and top is golden brown. Serve warm with a garnish of Rosemary and sautéed red onion, diced or minced.

Vegetable Frittata

Vegetable Frittata

Yield: 12 servings; 2 (12-inch) pies

Ingredients

  • 1 lb., 5 oz.* eggs (12 large)
  • 0.5 oz. basil leaves (12), chopped
  • 2 tbsp. Italian parsley, chopped
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. olive oil
  • 2 tbsp. garlic, minced
  • 1 lb. (4 cups) yellow squash slices (1/4 in. thick)
  • 1 lb. (4 cups) zucchini slices (1/4 in. thick)
  • 12 oz. (3 cups) red bell peppers, thinly sliced
  • 8 oz. (3 cups) cremini mushrooms, sliced
  • 1 oz. (1 cup) green onions, sliced
  • 6 oz. goat cheese, crumbled

*If using frozen or liquid whole egg product.

Directions

  1. Preheat broiler. Whisk eggs, basil, parsley, salt and pepper in bowl.
  2. Heat 1 tablespoon olive oil over medium heat in each of two (12-inch) oven-proof nonstick pans. Stir into each pan half the garlic, yellow squash, zucchini, red peppers and mushrooms. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Add green onions; cook 3 minutes.
  3. Pour half of the egg mixture into each pan. Cook eggs until set, about 3 to 4 minutes.
  4. Sprinkle half of the goat cheese over each frittata. Broil 5 to 7 inches from heat until slightly puffed, golden, firm throughout, and thoroughly cooked, about 3 minutes.
  5. Allow frittata to set 5 minutes before cutting each into 6 wedges. Serve immediately.

Spanish Potato and Onion Omelets

Spanish Potato and Onion Omelets

This recipe has been provided to AEB as is by the National Onion Association

Onion

Recipe and image courtesy of the National Onion Association.

Yield: 6 servings (2 wedges each)

Ingredients

  • 3/4 to 1 cup olive oil
  • 4 cups potatoes, peeled and cut into 1/8 inch slices
  • 2 1/2 cups onion, thinly sliced
  • Salt and pepper to taste
  • 2 to 4 oz. diced cured ham or prosciutto
  • 6 eggs

Directions

  1. Heat half the oil in a large sauté pan. Cook half the potatoes until tender and golden, turning often. Season with salt and pepper. Fry the remaining half and season. Put 4 tablespoons oil in pan and cook onions until soft, about 15 minutes. Sprinkle with salt and pepper, to taste. Combine onions and potatoes.
  2. In a large bowl, beat eggs and add to onion mixture. Heat pan with 3 tablespoons oil and pour in the eggs and potatoes. Add diced ham or Prosciutto. Reduce heat to low and cook for about 8 to 10 minutes until golden brown on the bottom. Invert a platter over the pan and flip the omelet onto the plate. Add a tablespoon or two of oil to the pan and slide the omelet back into the pan. Cook until golden brown on the bottom. Slide out onto a serving platter. Cool slightly, then cut into wedges. Serve at room temperature.

texas-Style Egg Tacos

Texas-Style Egg Tacos

Yield: 12 (2 tortillas each) servings

Ingredients

  • 8 oz. applewood smoked bacon (8 slices), diced
  • 4 oz. red pepper (1 whole), roasted
  • 2 oz. jalapeño pepper (1 large)
  • 1lb. russett potatoes (2 medium), (1/2 in. diced)
  • 4 oz. red onion (1 small), chopped
  • 1 tsp. garlic, minced
  • 24 flour tortillas (8-9 in. sized), warmed
  • 2 lb., 10 oz.* eggs (24 large), beaten
  • 12 oz. smoked white cheddar cheese, shredded

*If using frozen or liquid whole egg product.

Directions

  1. Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.
  2. Finely dice roasted red pepper; reserve.
  3. Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.
  4. Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.
  5. Add onion and garlic; sauté 3 to 4 four minutes until soft.
  6. Add peppers; sauté 1 minute.
  7. Stir in bacon; keep warm.
  8. Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.
  9. To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.

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

FritattaOnionBasil

Frittata Con Cipolle, Basilico e Pomodori

This recipe has been provided to AEB as is by the National Onion Association

Onion

Yield: 4 servings

Ingredients

  • 2 cups onions
  • 3 tablespoons olive oil
  • 1 cup tomatoes, fresh chopped or canned diced, drained
  • 1/2 cup chopped fresh basil
  • 6 large eggs
  • 1/4 cup Romano or Parmesan cheese

Method

Cut onions into halves, place flat sides down and cut each half into narrow wedges. Heat 1 tablespoon oil in 9 or 10-inch skillet or sauté pan. Add onion and sauté 8 to 10 minutes until golden. Remove about one-third of the onion from pan and keep warm. Add drained tomatoes and all but about 1 tablespoon basil to pan and cook with onions 1 minute to heat. Beat eggs in bowl with fork. Add onion-tomato-basil mixture to eggs, stirring just to combine. Heat remaining 2 tablespoons oil in skillet. Pour egg mixture into hot skillet. Cover and cook over low heat until set, about 15 minutes. Top with reserved onions and basil; sprinkle with cheese. Let rest 2 or 3 minutes, then cut into wedges to serve.

*Canned tomatoes can be used to save time. If desired, fire-roasted canned tomatoes will add a nice smoky flavor to the frittata.

Per serving: 249.23 cal, 12.3 g pro,6.59 g carb, 19.42 g fat, 69.81% cal from fat, 323.75 mg chol, 183.89 mg sod,1.27 g fiber, 317.1 RE Vit A, 9.07 mg Vit C, 127.26mg Calcium, 1.85 mg Iron.

Sweet Potato Turkey Hash and Poached Eggs

Sweet Potato Turkey Hash and Poached Eggs 

Yield: 8 servings

Ingredients

  • 3 cups cooked turkey, cubed
  • 6 tbsp. canola oil
  • 1 1/2 cups sweet potatoes, peeled and cubed
  • 1 1/2 cups russett potatoes, peeled and cubed
  • 1/2 cup white onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 3 tbsp. fresh parsley, chopped
  • 1 clove minced garlic
  • Kosher salt, to taste
  • Fresh, ground black pepper, to taste
  • 16 large eggs, poached

Directions

  1. Pre-heat oven to 400° F.
  2. On two separate baking sheets, place the russet potatoes on one and the sweet potatoes on the other. Toss the potatoes with 2 tbsp. canola oil on each tray and season with salt and pepper.
  3. Bake in the oven stirring occasionally until the potatoes are browned and cooked through. Set aside.
  4. In a large nonstick skillet, heat 2 tbsp. canola oil. Add the garlic, onion, red pepper and green pepper. Sweat the vegetables until they are tender, about 8 minutes. Add the turkey, roasted potatoes and chopped parsley. Heat through and keep warm.
  5. Serve with poached eggs and toast

Wild Mushroom Hash

Wild Mushroom Hash and Eggs

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe by Jack C., Flik Independent School Dining Director of Dining Services and the Mushroom Council.

Yield: 4 servings

Ingredients

  • 2 tbsp. bacon fat drippings
  • 1 1/2 cups oyster mushrooms, cleaned and sliced
  • 1 1/2 cups shiitake mushrooms, cleaned, stemmed and sliced
  • 1 1/2 cups baby portabella mushrooms, cleaned, stems removed and sliced
  • 1 cup button mushrooms, cleaned and sliced
  • 1 large shallot, peeled and minced
  • 4 tbsp. unsalted butter, room temperature
  • 12 oz. honey gold potatoes (creamer sized Yukon gold potato), washed and quartered
  • Salt and pepper to taste
  • 2 sprigs fresh thyme, stemmed and bruised
  • 4 tbsp. fresh Italian leaf parsley, washed, dried and chopped
  • 8 large eggs
  • 1/2 cup cooked crispy bacon, diced

Directions

  1. Melt bacon fat in a 12” skillet over medium-high heat. Add all mushrooms to the pan with a little bit of salt, and cook until most of the moisture has been cooked out, about 7-10 minutes. Add shallots to the pan of mushrooms and cook until soft, about 3 minutes. Remove mixture from pan and set aside to prepare potatoes.
  2. Melt 2 tablespoons of butter in the now empty mushroom pan over medium heat. Add the potatoes, salt and pepper and cook until golden brown and tender, about 8-12 minutes. Return the mushroom mixture back to pan with the potatoes. Add herbs and stir to incorporate. Lightly pat down the whole mixture into a single layer and allow to cook until a light crust forms, about 3-5 minutes. Remove mushroom pan from heat, and place at the back of the stove.
  3. In a 12” non-stick skillet, melt the last 2 tablespoons of butter and crack open the eggs into a single layer on the bottom of the pan. Season with salt and pepper and cook until desired doneness (a runny yolk will be amazing for this recipe). Place 2 fried eggs on top of a portion of the hash and top with 2 tablespoons of chopped bacon and a pinch of leftover parsley.

Summer Tians of Provencal Eggs

Summer Tians of Provencal Eggs

Yield: 12 servings

Ingredients

  • 2.5 oz. (1/2 cup) peeled garlic cloves, stems removed
  • Salt and white pepper, to taste
  • 8 oz. (1 cup) heavy cream 
  • 12 oz. zucchini (2 small), sliced 1/4 in. thick
  • 12 oz. yellow summer squash (2 small), sliced 1/4 in. thick
  • Olive oil, as needed
  • 12 oz. red onion (1 large), sliced 1/4 in. thick
  • Approx. 4 oz. (1 cup) bread crumbs
  • 2 oz. grated Parmesan cheese, 1 cup
  • 1 oz. (1 cup) basil leaves chiffonade
  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled and sliced
  • 1 lb. Roma tomatoes (2 medium), peeled and sliced

*If using peeled, hard-cooked egg product.

Directions

  1. Place garlic cloves in small sauce pot, cover with water and bring to boil; drain. Cover with fresh water, simmer until cloves are tender, 5 to 10 minutes; drain. Puree garlic and cream together with blender; season with salt and white pepper, to taste. Simmer cream over low heat to reduce slightly, about 5 minutes. Remove from heat; cool.
  2. Toss zucchini and squash with 2 tablespoons olive oil, season with salt and pepper and grill until soft, about 5 minutes; set aside. Toss onion with 1 tablespoon olive oil, season with salt and pepper and grill until soft, about 5 minutes; set aside. Drain the sliced tomatoes on paper towels; set aside.
  3. Combine and toss bread crumbs with 1/4 cup olive oil; set aside.
  4. Heat oven to 350° F. To assemble the tians, spray-coat 12 (4 to 5-inch) gratin baking dishes. For each dish, place 1/4 cup squash in the bottom. Sprinkle with 1 teaspoon cheese and 1 teaspoon basil. Top with about 1-1/2 tablespoons onions and 1 teaspoon cheese. Add one sliced egg, 1-1/2 tablespoons garlic cream; 2 teaspoons basil, 1 or 2 tomato slices, 1-1/2 teaspoons cheese and about 1 tablespoon bread crumbs. Bake 15 to 20 minutes until edges are bubbly and brown and tians are cooked to a minimum internal temperature of 160° F. Serve immediately.

Vegetable Frittata Omelet

Vegetable Frittata Omelet

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of the Mushroom Council and Sodexo

Yield: 1 serving

Ingredients

  • 6 oz. cholesterol free eggs (3/4 cup = 12 tbsp.)
  • 1/2 oz. onions, diced 1/4″
  • 1/2 oz. green peppers, diced 1/4″
  • 1/2 oz. red peppers, diced 1/4″
  • 1 1/2 oz. mushrooms, sliced
  • 1/2 oz. plum tomato, diced 1/4″
  • 1/2 tsp. parsley, chopped

Directions

  1. In an 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium.
  2. Add onions, peppers and mushrooms and sauté 1 to 2 minutes.
  3. Add tomatoes and parsley, sauté 1 more minute (if cooking ahead of time, reheat before adding to eggs).
  4. In a separate 8″ sauté pan, spray pan with non-stick cooking spray, heat to medium, add 6 oz. eggs. Heat slowly, lifting edge of omelet with a high-temperature rubber spatula. Tilt pan to allow liquid egg to contact pan.
  5. When eggs are cooked halfway, evenly distribute about 3 1/2 oz. cooked vegetable mixture over top of eggs.
  6. Finish cooking until eggs are set, approximately 1 to 2 more minutes. Serve immediately.

Soba Egg Bowl

Soba Egg Bowl

Yield: 12 servings

Ingredients

  • 2 lb., 10 oz. mixture of broccoli, onions, carrots, bok choy and sliced red pepper
  • 4 1/2 lb. soba noodles cooked al dente, drained and rinsed
  • 2 tsp. fresh ginger root. minced
  • 1 1/2 oz. white sesame seeds, toasted
  • 2 lb. eggs, hard-cooked and chopped*
  • 1 tbsp. sesame ginger stir-fry sauce commercially-prepared, served warm
  • 2 cups fried wonton strips
  • 1 bunch scallions

*If using peeled hard-cooked egg product.

Directions

  1. Heat oiled stir-fry pan. Sauté vegetable blend. Add noodles, ginger and sesame seeds, and stir until heated through.
  2. Place in large serving bowl and top with chopped eggs in circle.
  3. Drizzle sesame ginger sauce over top and garnish with wonton strips and scallions. Serve immediately.

Truffle Mushroom Eggs Benedict

Truffle Mushroom Eggs Benedict

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe Courtesy of Kara Lydon from The Foodie Dietitian and the Mushroom Council.

The meaty texture of the mushrooms against wilted spinach and a rich poached egg atop a flaky biscuit makes for a winning brunch.

Yield: 4 servings

Ingredients

For the biscuits (*makes 8-10 biscuits)

  • 2 cups whole-wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp cold, unsalted butter
  • 1/2 tsp salt
  • 6 oz 2% plain Greek yogurt
  • Approx. 3 tbsp coconut milk (see note in directions)

For the eggs benedict

  • 2 tbsp olive oil
  • 2 shallots, minced
  • 2 portabella mushroom caps, rinsed and diced
  • 3 cups spinach
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp thyme
  • 8 large eggs

For the hollandaise

  • 6 oz 2% plain Greek yogurt
  • 3 egg yolks
  • 1 1/2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 1/2 tsp truffle oil
  • 1/4 tsp white pepper
  • 1/4 tsp salt

Directions

For the biscuits

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper. In a food processor, pulse the flour, baking soda, baking powder, salt and butter until crumb-like pieces are formed. Transfer the mixture to a large bowl and fold in the yogurt. Add coconut milk, one tbsp at a time, until you can form the dough into a round shape, but before the dough gets too sticky.
  2. Roll the dough out onto a floured surface until 1-in thick. Cut dough into rounds using a 3-in. cookie or biscuit cutter. Place biscuits onto baking sheet and bake for 12-15 minutes.

For the Eggs Benedict and Hollandaise

  1. In a medium saucepan, heat oil over medium heat. Add shallot and cook for a few minutes, until fragrant. Add mushrooms and spinach and sauté for approximately 5 minutes, or until mushrooms are tender and spinach is wilted.
  2. In the meantime, make the hollandaise by adding yogurt, egg yolks and lemon juice to a heat-resistant bowl. Set up a double broiler by filling a pot with 2 inches of water. Place the heat-resistant bowl on top of the pot so that it’s not touching the water. Bring water to a boil and then reduce to simmer. Whisk the hollandaise continuously for roughly 10 minutes, until sauce thins and then thickens again. Once thickened, remove from heat and whisk in mustard and truffle oil. Add salt and white pepper.
  3. In a medium or large pot of boiling water, poach eggs the traditional way or my preferred way, using my favorite tool – PoachPods! Poach eggs for a few minutes, until the white is no longer translucent and the yolk is still runny.
  4. Assemble Eggs Benedict by layering the biscuit (sliced in half), mushroom mixture, eggs and hollandaise.

Sausage and Bacon Egg Salad Sandwich on Ciabatta

Sausage and bacon Egg Salad Sandwich on Ciabatta

Yield: 12 servings

Ingredients

  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled
  • 2 oz. (1/4 cup) cooked diced bacon
  • 2 oz. (1/4 cup) cooked sausage of choice
  • 2/3 cup mayonnaise
  • 2 tsp. chopped chives
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 12 ciabatta rolls (3-4 oz. ea.), halved

*If using peeled hard-cooked egg product.

Directions

  1. Slice eggs in half lengthwise. Remove 3 yolks; reserve. Chop remaining eggs and add to a medium bowl along with diced bacon and sausage.
  2. In a small bowl, mash the reserved egg yolks; add mayonnaise and mix until creamy. Blend in chives, salt and pepper. Mix dressing into egg mixture.
  3. For each sandwich, portion about 2/3 cup egg mixture onto ciabatta roll bottom. Close with top. Repeat for remaining sandwiches and serve immediately.

Sherried Mushrooms

Sherried Mushrooms and Chorizo with Fried Egg

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe Courtesy of Stacie Billis from One Hungry Mama and the Mushroom Council.

Yield: 4 servings

Ingredients

  • 2 teaspoons olive oil, plus more as necessary
  • 1 lb. fresh chorizo
  • 2 cloves garlic, minced
  • 12 ounces (3/4 lb.) fresh, mushrooms, mixed or crimini, sliced 1/4” thick
  • 1/4 cup dry sherry
  • 1/4 cup chicken broth
  • 2 tablespoons butter
  • Salt and freshly ground pepper
  • Fresh chopped parsley, for garnish (optional)
  • Butter, for frying eggs
  • 4-8 large eggs, depending on how many eggs you want to serve per person
  • Crusty toast brushed with butter or olive oil, for serving (optional)

Direction

  1. Heat olive oil in a large skillet set over medium heat. Remove chorizo from casing and add to pan, using a wooden spoon break the meat into small pieces. Fry sausage until cooked through with some crispy bits. Using a slotted spoon, remove sausage from pan, leaving the rendered pork fat in the pan; return pan to heat.
  2. Add garlic to pan and cook until fragrant, about 2 minutes. Add mushrooms and toss to coat with garlic and oil. (The sausage should have let off enough fat to carry you through to this point. If it hasn’t or the fat has cooked off, add a drizzle of olive oil either before adding the garlic and/or before adding the mushrooms.) Cook for another 2 minutes before adding sherry. Sauté until nearly all of the sherry has cooked off.
  3. Return sausage to pan and stir to incorporate well. Add broth and butter. Season with salt and pepper. Continue cooking until a sauce forms and coats the mushrooms well. The sauce should be thin, but not watery. Turn off the heat and toss in some chopped parsley. Transfer mixture to a serving bowl and set aside.
  4. Wipe out the pan and use it to melt butter over medium-high heat. You need just enough to cover the bottom of the pan each time you fry a batch of eggs. Crack eggs in pan and fry over easy. Cook as many eggs as fit in your pan, being careful not to overcrowd them. Season with salt and pepper.
  5. Scoop one serving of mushrooms and chorizo onto a plate. Top with 1-2 fried eggs and serve warm. If you like, you can layer a piece of crusty toast under the mushrooms and chorizo.

Salmon Galette

Salmon Galette

Yield: 12 galettes

Ingredients

  • 1 lb. (2 cups) sour cream
  • 2 tbsp. shallots, minced
  • 2 tbsp. lemon juice
  • 3 tbsp. fresh dill, chopped
  • Salt and pepper, to taste
  • 6 lb. fresh or frozen potato shreds or shoestring-style
  • 12 oz. butter, melted
  • 6 oz. olive oil
  • 4 lb.* egg (36 large)
  • 3 oz. (6 tbsp.) butter
  • salt and pepper, to taste
  • 1 lb., 8 oz. cold smoked salmon, thinly sliced
  • 1/4 cup chives, chopped
  • Edible flowers, if desired

*If using frozen or liquid whole egg product.

Directions

  1. Prepare dill cream: blend sour cream, shallots, lemon juice and dill. Season to taste with salt and pepper. Cover and refrigerate.
  2. Prepare galettes: for each serving, drizzle 8 oz. potatoes with 2 tablespoons (1 oz.) melted butter and season to taste with salt and pepper.
  3. Heat a small (6- to 7-inch) nonstick pan with 1 tablespoon olive oil over medium heat. Add potatoes, press with spatula to flatten; cook until browned. Flip potato cake over (or into another pan); flatten cake and continue cooking until potato is crispy and browned. Drain excess oil on paper towel or rack, then keep warm in oven.
  4. For each serving, scramble 3 eggs (3/4 cup) in 1/2 tablespoon butter in nonstick skillet until firm throughout with no visible liquid egg remaining. Keep warm. Season with salt and pepper.
  5. Spread warmed galette with 3 tablespoons dill cream. Layer on 2 oz. salmon, eggs and 1 teaspoon chives. Garnish with edible flowers, if desired. Serve immediately.

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

Pan Roasted Mushrooms with Scrambled Eggs

Pan Roasted Mushrooms with Scrambled Eggs

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe Courtesy of What’s Gaby Cooking and the Mushroom Council

Yield: 4 servings

Ingredients

  • 8 ounces crimini mushrooms, cleaned and cut into quarters
  • 1 teaspoon olive oil or butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 8 large eggs
  • Shredded parmesan cheese

Directions

  1. Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthy and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.
  2. In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.
  3. Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.

Rustic Peasant Quiche

Rustic Peasant Quiche

Yield: 12 servings (2 quiches)

Ingredients

  • 2 (10 in.) deep-dish prepared pie crusts
  • 8 oz. applewood smoked bacon
  • Approx. 1 lb. (4 cups) leeks, thinly sliced
  • 8 oz. (2 cups) shallots, diced
  • 10 oz. fresh asparagus (2 1/4 cups), 1 in. dice
  • 1 lb., 5 oz.* (12 large) eggs, beaten
  • 8 oz. (1 cup) heavy cream
  • 8 oz. (1 cup) milk
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 6 oz. (1 1/2 cups) Gruyere cheese, shredded
  • 6 oz. (1 1/2 cups) Swiss cheese, shredded

*If using frozen or liquid whole egg product.

Directions

  1. Line two 10-inch deep dish pie dishes with pie crust; refrigerate until needed.
  2. Heat oven to 400° F. In a large nonstick pan, cook then dice bacon, reserving 1/4 cup bacon drippings. Remove and cover bacon dices.
  3. Add leeks, shallots and asparagus to pan with reserved drippings. Cook over medium heat until leeks are soft and asparagus are crisp-tender, about 3-5 minutes. Cool slightly.
  4. In a bowl, blend eggs, cream, milk, nutmeg, salt and pepper.
  5. Into each of 2 pie crusts, portion half of the drained vegetable mixture. Top with half of the cheeses. Pour on half the egg mixture. Use a spatula to ensure the egg mixture is fully incorporated throughout each quiche.
  6. Bake for 50-60 minutes until golden, puffed, cooked throughout and knife inserted in center comes out clean. Serve immediately.

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

Pan Roasted Mushrooms with Scrambled Eggs

Mushroom Crepes with Huevos Rancheros

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of by Jaime C., Flik Independent School Dining Executive Chef and the Mushroom Council.

Yield: 4-6 servings

Ingredients

Crepe Ingredients

  • 4 oz. whole shiitake mushrooms
  • 1/2 cup water
  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 2 Tbsp. butter, melted
  • Salt and pepper to taste
  • Cooking oil

Huevos Rancheros Ingredients

  • 8 eggs
  • 2 Tbsp. canola oil
  • 4 oz. shiitake mushrooms, diced
  • 4 small tomatoes, diced
  • 2 medium jalapeños, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 1 tsp. hot sauce
  • 2 tsp. ground cumin
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 cup cilantro, finely chopped
  • 4 oz. pepper jack cheese, shredded

Directions

Crepes

  1. Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Huevo Rancheros

  1. Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.

Pulled Pork and Egg Wrap

Pulled Pork and Egg Wrap

Yield: 12 servings

Ingredients

  • 2 tbsp. cayenne pepper
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 1/4 cup sugar
  • 1 tbsp. kosher salt
  • 2 lb. pork shoulder
  • 64 oz. (2 qt.) barbecue sauce
  • 2 oz. butter
  • 1 medium jalapeño pepper, minced
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 12 leaves Bibb or Boston lettuce

* If using frozen or liquid whole egg product.

Directions

  1. Blend cayenne pepper, garlic powder, onion powder, sugar and salt; rub on pork shoulder. Grill over low heat or bake at 275° F for 1-1/2 hours.
  2. Transfer pork to saucepot. Pour barbecue sauce over pork. Cover and simmer until fork tender. Remove from sauce; cool pork slightly, then shred. Reserve 3/4 cup sauce.
  3. Melt butter in large nonstick pan; add jalapeño and cook for 1 minute over medium heat.
  4. Add eggs. Cook and scramble until eggs are firm throughout with no visible liquid egg remaining.
  5. Spoon 2 oz. pulled pork and 1/4 cup eggs onto a lettuce leaf. Top with 1 tablespoon reserve barbecue sauce.

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

Mushroom Chilaquiless

Mushroom Chilaquiles

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of the Mushroom Council and Chef Debbie Sharpe, Feast Restaurant + Bar, Chicago

Yield: 24 servings

Ingredients

  • 10 1/2 lbs. canned whole tomatoes, drained, liquid reserved
  • 12 chipotles canned in adobo sauce
  • 1 cup vegetable oil, divided
  • 36 oz. thinly sliced white onion, divided
  • 9 cups vegetable stock
  • Salt
  • 3 lbs. tortilla chips
  • 18 oz. thinly sliced button mushrooms
  • 6 oz. thinly sliced bell peppers
  • 12 oz. grated pepper jack cheese
  • 48 eggs
  • 2 cups sour cream
  • 1 1/2 cups finely chopped fresh cilantro

Directions

  1. In a large container, combine the tomatoes with 3 cups reserved juice and the chipotles. Blend until smooth.
  2. In a very large, deep pot, heat about half of the oil. Add 1 ½ lbs. of the onion and sauté to brown around the edges. Pour in the tomato puree and simmer until slightly thickened. Stir in the stock and bring the sauce to a boil. Cook until slightly thickened. Season with salt and remove from the heat. Let cool and refrigerate.
  3. In a large sauté pan, heat the remaining oil. Add the mushrooms and bell peppers and cook until slightly browned. Season with salt and remove from the heat. Let cool and refrigerate.
  4. For each serving, to order: In a small skillet, reheat 1 cup tomato sauce over low heat. Stir in 2 oz. tortilla chips, making sure they are well coated. Top with ¼ cup mushroom mixture and 2 tablespoons cheese. Place the pan in an oven to melt the cheese while you prepare the eggs.
  5. Cook the eggs any style, then plate them. Top with the tomato sauce mixture. Garnish with sour cream, some of the remaining onion and cilantro and serve immediately.

Portabella Eggs Benedict

Portobello Eggs Benedict

Yield: 12 (2-egg) servings

Ingredients for Hollandaise Sauce

  • 6 oz.* egg yolks (8-9 yolks) or frozen/refrigerated liquid egg yolk product
  • 6 oz. water
  • 2 oz. lemon juice
  • 1 lb. (2 cups) butter, softened
  • Salt and pepper, to taste

*If using frozen or liquid egg yolk product.

Directions for Hollandaise Sauce

  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.

Ingredients

  • 1 oz. (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
  • 1/2 tsp. lemon-pepper blend
  • Olive oil, as needed
  • salt and pepper, to taste
  • 12 portobello mushroom caps (3 oz. ea.), stems removed
  • 24 large eggs
  • 3 tbsp. chives, chopped

Directions

  1. 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.
  2. 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.
  3. 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.
  4. For each serving, portion two eggs onto one whole portobello on a serving plate. Top with 1/2 cup sauce mixture and sprinkle with chopped chives. Serve immediately.

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

Grilled Portabella with Sausage, Egg and Hollandaise

Grilled Portabella with Sausage, Egg and Hollandaise

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe by Todd C., Flik Independent School Dining Executive Chef and the Mushroom Council.

Yield: 4 servings

Ingredients

  • 4 portabella mushrooms, ribs discarded, stems reserved and chopped
  • Salt and white pepper to taste
  • ½ cup olive oil
  • 1 Tbsp. garlic, minced
  • 2 shallots, minced
  • 5 oz. chorizo sausage, ground
  • 1 bunch scallions, sliced thin
  • 5 oz. raw sweet Italian sausage, ground
  • 5 oz. breakfast sausage, ground
  • 4 egg yolks
  • Juice of 2 lemons
  • 1 lb. butter unsalted, clarified
  • 4 eggs
  • Salt and white pepper to taste

Directions

  1. Preheat oven to 350° F.
  2. Brush the mushrooms with olive oil, season with salt and white pepper and grill 4 minutes per side. Set aside to cool. Sauté the mushroom stems, garlic, shallots and scallion with the chorizo sausage in 2 tablespoons of olive oil on medium-high heat for 5 minutes. Meanwhile, mix the breakfast sausage and Italian sausage in a stand mixer, or large stainless steel mixing bowl. When done sautéing the mushroom mix, add the sausage and mix until well incorporated.
  3. Once mixed, divide the mixture into 4 equal patties. Place one sausage patty on each mushroom cap and set on a large enough baking pan. Make the hollandaise using a double boiler. Whip the egg yolks and lemon juice rapidly until they turn a light yellow color and become thick. Be careful not to scramble the eggs in the double boiler. Remove the stainless bowl from heat if this happens, then return to heat and continue whipping if needed. Once the egg yolks have thickened, remove the stainless bowl from the heat and slowly drizzle clarified butter into the egg yolks while whisking vigorously. Once the butter has been emulsified, continue adding more butter a little at a time until all the butter is gone. If the sauce is too thick, it can be thinned with water to the desired consistency. When the sauce is complete, set aside.
  4. Cook the mushroom and sausage in the oven until the internal temperature of the sausage is 165° F. When the sausage is thoroughly cooked, fry the remaining four eggs sunny side up in a large skillet on medium heat. Top each sausage stuffed mushroom cap with a sunny side egg and drizzle with the hollandaise.

Poached Eggs with Artichoke Barigoule

Poached Eggs with Artichoke Barigoule

Yield: 12 servings

Ingredients

  • 12 oz. (1 1/2 cups) olive oil
  • Approx. 6 lb. onions (8 large), cut in half, thinly sliced
  • Approx. 10 lb. artichokes (12 large)
  • 6 oz. applewood smoked bacon (6 slices), cut in large pieces
  • Salt and pepper, to taste
  • Approx. 11 lb., 4 oz. (6 cups) carrots, thinly sliced and biased cut
  • 48 oz. (1 1/2 qt.) wine
  • 96 oz. chicken broth (3 qt.)
  • 1 tbsp. fresh thyme leaves
  • 2 bay leaves
  • Pepper, to taste
  • 12 large eggs
  • 1/4 cup parsley, chopped
  • Extra virgin olive oil

Directions

  1. In large pot, cook onions in olive oil over medium heat until translucent, about 8 to 10 minutes.
  2. Clean artichokes; hold in lemon water to prevent browning. Trim leaves and stems; quarter and remove fuzz in center; add to onions.
  3. Sauté artichokes and bacon with onions. Season to taste with salt and pepper. Add carrots; cook an additional 2 minutes.
  4. Deglaze pan with wine allowing liquid mixture to reduce by half. Add chicken broth, thyme, bay leaves and pepper. Return to simmer. Cook 10 to 15 minutes or until artichokes are tender. Remove bay leaves and keep warm.
  5. Poach eggs in acidic simmering water (1 teaspoon vinegar per 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Keep warm.
  6. To serve, portion 2 cups barigoule mixture into shallow bowl; top with poached egg. Garnish with chopped parsley and drizzle with olive oil. Serve immediately.

Egg White Frittata

Egg White Frittata with Tomatoes, Spinach, Mushrooms and Goat Cheese

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe inspired by Chef Heather Terhune, Atwood Cafe, Chicago and the Mushroom Council.

Have breakfast with mushrooms! This quick vegetarian frittata makes for a delicious and nutritious start to the day.

Yield: 24 portions

Ingredients

  • 3 tablespoons olive oil
  • 4 small red onions, diced
  • 1 1/2 pounds sliced mixed mushrooms (about 8 cups)
  • 2 pints grape tomatoes, halved
  • 1 pound spinach leaves, torn into 1-inch pieces
  • 3 1/2 cups egg whites
  • 8 ounces creamy goat cheese
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup fresh basil, chopped

Directions

  1. Heat oven to 350° F. Spray with cooking spray or oil four 8-inch round cake pans or 9-inch pie pans. Arrange on baking sheet.
  2. Heat the oil in a large skillet over medium-high heat. Add the onion and mushrooms; sauté until golden. Add the tomatoes; sauté until just heated through. Add the spinach; stir just until wilted. Divide among prepared pans.
  3. In a large bowl, whisk the egg whites, and salt and pepper until frothy. Pour the egg mixture over the vegetables. Crumble the cheese over the frittatas.
  4. Bake 30 minutes or until golden and a knife inserted in center of a frittata comes out clean. Cut each frittata into 6 pieces and garnish with chopped basil to serve.

Nutrition Facts:
Calories: 80; Total Fat: 3.5g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 130mg; Protein: 9g; Carbohydrates: 5g; Dietary Fiber: 1g

Maryland Eastern Shore Frittata

Maryland Eastern Shore Frittata

Yield: 12 servings

Ingredients

  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 1 lb. (2 cups) sour cream
  • 6 oz. canned crab meat
  • 3 oz. (1 cup) Swiss cheese, shredded
  • 8 oz. (2 cups) Gouda cheese, shredded
  • 1/2 oz. green onions (6 large), sliced
  • 2 oz. (1/2 cup) red pepper, diced
  • 2 tbsp. butter
  • Sour cream (for garnish), as needed
  • Green onions (for garnish), as needed
  • Red pepper strips (for garnish), as needed

*If using frozen or liquid whole egg product.

Directions

  1. Heat oven to 400° F.
  2. Whisk eggs and sour cream. Stir in crab meat, cheeses, onions, pepper and seafood seasoning.
  3. Using 2 (10-inch) skillets with oven-ready handles, divide and melt butter over medium heat. When butter begins to brown, divide egg mixture evenly between pans. Transfer skillets to oven.
  4. Bake 32 to 35 minutes or until set, firm and thoroughly cooked. Let cool slightly before serving.
  5. Cut each pan into 6 wedges. If desired, garnish with a dollop of sour cream, green onions, red pepper strips and a sprinkle of seafood seasoning. Serve immediately.

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

Mushroom Shakshuka

Curry Tomato and Cremini Mushroom Shakshuka

This recipe has been provided to AEB as is by the Mushroom Council

IPC

Recipe courtesy of Chef Billy Parisi and the Mushroom Council.

Shakshuka is a traditional dish from Israel and northern Africa that incorporates a spicy tomato stew and poached eggs. This version adds finely chopped crimini mushrooms, ground sirloin and curry.

Yield: 4 servings

Ingredients

  • 1 tablespoon of olive oil
  • 1/2 small diced sweet onion
  • 3 finely minced cloves of garlic
  • 1 cup of finely chopped crimini mushrooms
  • 1/2 pound of 90/10 ground sirloin
  • 1 tablespoon of red curry paste
  • 1 teaspoon of garam masala
  • 1 tablespoon of soy sauce
  • 28 ounce can of whole plum tomatoes in juice
  • 1 tablespoon of tomato paste
  • 4 eggs
  • Toasted baguette slices
  • Kosher salt and fresh cracked pepper to taste

Directions

  1. Preheat the broiler to low heat.
  2. In a large cast iron skillet on high heat with olive oil, add in the onions and garlic and sauté until lightly brown, about 6 to 8 minutes.
  3. Next, add in the ground sirloin and mushrooms and cook until the meat is browned and cooked through out.
  4. Stir in the curry paste, garam masala and soy sauce until combined. Pour in the tomatoes, stir and bring to a boil. Whisk in tomato paste to thicken and season with salt and pepper.
  5. Crack 4 eggs right on top of the shakshuka and cook the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked. Season the eggs with salt and pepper and serve alongside some toasted baguette slices.
  6. Serve up this, or any shakshuka for that matter, with some sliced toasty baguette bread so you can dip and scoop out all that deliciousness!

Hash Brown Benedict with Sauteed Spinach and Prosciutto

Hash Brown Benedict with Sautéed Spinach and Prosciutto

Yield: 12 servings

Ingredients

  • Approx. 3 lb. (12 cups) fresh or frozen hash brown potato shreds
  • Butter, as needed
  • Salt and pepper, to taste
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 9 oz. fresh spinach leaves
  • 12 large eggs
  • Vinegar, as needed
  • Approx. 4 oz. thin sliced prosciutto (12 slices)
  • 3 cups prepared hollandaise sauce, kept warm

Directions

  1. Heat about 1 tablespoon butter (per potato patty) over medium heat on griddle or large skillet. Add 1 cup shredded potatoes to form a patty. Make 12 patties total. Season with salt and pepper. Cook until golden brown on bottom; turn over and brown on second side. Keep patties warm.
  2. Into a large skillet, heat olive oil and 2 tablespoons butter. Stir in spinach; sauté until wilted. Season with salt; keep warm.
  3. Poach eggs in water (acidified with 1 teaspoon vinegar per quart of simmering water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
  4. For each portion, place one hash brown patty on a plate. Top with 1/4 cup spinach, a slice of prosciutto, poached egg and 1/4 cup hollandaise sauce. Serve immediately.

Mashed Idaho Potato Omelet

Mashed Idaho® Potato Omelet

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Combining time-tested favorites, this egg and mashed potato omelet is guaranteed to stave off hunger until well into midday.

Yield: 1 serving

Ingredients

  • 3 eggs
  • 4 tablespoons prepared mashed Idaho® potatoes
  • 1 tablespoon (heaping) low-fat sour cream
  • 1 tablespoon thinly sliced green onion
  • 1/4 cup grated 2% milk cheddar cheese

Directions

  1. Make omelet in the standard method, but do not fold.
  2. When the omelet is cooked, spread mashed potatoes on top.
  3. Put sour cream on top of potatoes.
  4. Add the green onion and grated cheese.
  5. Put briefly under a warmer or in the oven to melt cheese.
  6. Serve with a fruit garnish

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Yield: 12 servings

Ingredients for Salsa

  • 1 lb. 8 oz. tomatillos (12 -14), papery husks removed
  • 10 avocados (2 small), seeded and peeled
  • 4 oz. (1/2 cup) extra-virgin olive oil 
  • 3 tbsp. rice vinegar
  • 3 garlic cloves
  • 1 tsp. cumin seeds, toasted and ground
  • 2 oz. cilantro (1/2 bunch), leaves only
  • 2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground black pepper

Directions for Salsa

  1. Puree all ingredients in food processor or blend until smooth and liquid, but not thin.
  2. Cover and refrigerate until served.

Remaining Ingredients

  • 1 1/2 cups country bread, cut in 1/4-inch cubes
  • Olive oil, as needed
  • Sea salt and pepper, as needed
  • 12 (4-6 oz. each) wild king salmon fillets
  • 1/4 cup tarragon leaves
  • 1 lb. 5 oz. * eggs (12 large), hard-cooked and then grated

Directions

  1. Heat oven to 375° F. Drizzle bread cubes with 1/4 cup olive oil; season with sea salt and pepper to taste.
  2. Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
  3. Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
  4. To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1 teaspoon tarragon, 1/4 to 1/3 cup grated egg and 2 tablespoons croutons. Serve immediately.

Idaho Potato Dinner Pizza Frittata

Idaho® Potato Dinner Pizza Frittata

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Yield: 6 servings

Ingredients

  • 1 medium Idaho® potato, peeled, very thinly sliced
  • Cooking spray
  • 1 cup pasta sauce
  • 1 cup frozen chopped broccoli, thawed, drained
  • 6 large eggs
  • 1/4 cup low-fat milk
  • 1 cup grated part-skim mozzarella cheese

Directions

  1. Preheat the oven to 400° F. Spray a 9-inch pie pan with cooking spray.
  2. Cover the bottom and sides of the pie pan with the potato slices, overlapping the edges to cover the bottom and sides of the pan. Spray with cooking spray. Bake until potatoes are tender and beginning to lightly brown on edges, about 25 minutes. Remove from the oven and allow it to cool 10 minutes.
  3. Reduce the oven temperature to 350° F.
  4. Spoon the pasta sauce onto the potato crust, then top with the broccoli.
  5. Whisk together the eggs and milk in a small bowl. Pour over the broccoli. Top with the mozzarella cheese.
  6. Bake for 30 minutes or until the eggs are set and the cheese is lightly browned. Cool for 10 minutes before cutting into wedges.

Notes

Cook's Tip: May use fresh small broccoli florets, if desired (about 3/4 inch pieces)

Green Eggs and Ham Pizza

Green Eggs and Ham Pizza 

Yield: 12 (7-inch) pizzas

Ingredients

  • 3 oz. (4 cups) fresh basil leaves, packed
  • 2.5 oz. (1/2 cup) pine nuts, toasted
  • 2 oz. (1//2 cup) Parmesan cheese
  • 4 large garlic cloves
  • 7 oz. (3/4 cup+ 2 tbsp.) extra virgin olive oil
  • Ice water, as needed
  • Salt and pepper, to taste
  • 4 lb., 8 oz. prepared pizza dough
  • 1 lb. (3 cups) whole milk mozzarella cheese, coarsely grated
  • 2 oz. (1/2 cup) Parmesan cheese, coarsely grated
  • 5 oz. (12 slices) prosciutto, thinly sliced, cut crosswise into thin strips
  • 12 large eggs

Directions

  1. Blanch basil, 1 cup at a time, into salted boiling water for 2 seconds. Transfer with slotted spoon to ice bath. Drain; pat dry.
  2. In food processor, purée basil, pine nuts, Parmesan cheese, garlic, olive oil until smooth. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  3. Heat oven to 500° F. Assemble pizzas: Divide dough into 6-oz. portions; roll into balls. Lightly sprinkle flour onto rimless baking sheets or pizza paddles. Roll out pizza dough into 7-inch circles.
  4. Spread each pizza with 2 tablespoons pesto. Divide and sprinkle cheeses evenly over crusts. Top pizzas with prosciutto strips.
  5. Bake pizzas in bottom half of oven for 5 minutes; remove from oven. Crack a whole egg in center of each pizza. Continue baking additional 5 to 7 minutes until white is set (completely coagulated and firm) and yolk begins to thicken (no longer runny, but not hard). Serve immediately.

Idaho Potato Dinner Pizza Frittata

Sun Valley Breakfast Idaho® Potato Quiche

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Yield: 12 servings

Ingredients

Crust

  • 2 Idaho® Russet potatoes, peeled
  • 1/2 to 3/4 cups all-purpose flour
  • 2 eggs, beaten

Filling

  • 3 ounces Black Forest ham, diced
  • 1 Idaho® Russet potato, peeled and diced
  • 1 small leek, greens removed and discarded, washed and diced
  • 2 ounces Fontina cheese, shredded
  • 3 sprigs fresh thyme
  • Salt and pepper to taste

Custard

  • 6 eggs
  • 2 1/2 cups milk
  • Salt and pepper to taste

Lemon Hollandaise

  • 4 egg yolks
  • Juice of 2 medium lemons, strained
  • 1 pound butter, melted and milk solids skimmed from surface
  • Salt and pepper
  • Tabasco sauce

Directions

Crust

  1. Take the peeled potatoes and put them into boiling water for 10 minutes. Remove from water and let cool until able to handle.
  2. Using a box grater, coarsely grate the potatoes; finish letting cool completely.
  3. In a mixing bowl, combine the potatoes and the beaten eggs, and gradually add in enough flour to bring everything together. Season with salt and pepper.
  4. Grease a 9-inch pie pan, preferably a deep one.
  5. Press the potato mixture into the bottom of the pan and up the sides, making sure to not get it too thick--make it a thin covering.
  6. Bake the crust in a 350° F oven for 12 to 13 minutes or until the crust begins to brown. Remove from oven and let cool. Set aside.

Filling

  1. Take the diced russet potato and drop into the boiling water. Cook just until fork tender but not yet falling apart. Drain and spread onto a baking sheet and let cool.
  2. In a saute pan, heat 1 tablespoon of butter. Add the leeks and cook over medium heat until softened, about 5 minutes.
  3. Add the ham and continue to cook for another 5 minutes.
  4. Add the potatoes and cook until potatoes are browned evenly.
  5. Stir in the thyme and season with salt and pepper.
  6. Add mixture to pre-baked potato crust, about half full. Top with the shredded cheese.

Custard

  1. Beat together the eggs, milk and season with a pinch of salt and pepper.
  2. Pour into the filled crust about 1/4 inch below the top of the pan.
  3. Bake the quiche in a 300° F oven for 30 to 35 minutes or until the quiche is set and a toothpick inserted into the middle comes out dry. Remove from oven and let sit at room temperature for 10 minutes. Cut quiche into desired serving sizes and top with Lemon Hollandaise Sauce (recipe to follow)

Lemon Hollandaise

  1. Fill a pot with 3 cups of water and bring to a simmer. Turn off heat.
  2. Meanwhile, in a mixing bowl that will fit over the pot of water, combine the egg yolks, a pinch of salt and 1 tablespoon of lemon juice. Whisk ingredients together until pale and slightly thickened.
  3. Put bowl over hot water and continue to whisk until yolks are able to coat the back of a spoon.
  4. Begin adding in your melted butter a little at a time, whisking the entier time. If butter is added too quickly, sauce will not emulsify. Thin sauce with warm water if it becomes too thick.
  5. Once all of butter is added in, season to taste with salt, pepper, Tabasco sauce, and lemon juice. Hold over hot water for up to 30 minutes.

Fettucine with Pancetta, Chard and Fried Egg 

Yield: 12 servings

Ingredients

  • 1 tbsp. olive oil
  • 4 oz. (1 cup) pancetta, diced
  • 8 oz. green chard (1 bunch), chopped
  • 1 tbsp. butter
  • Salt, as needed
  • 2 lb., 4 oz. fettucine noodles, uncooked
  • 12 large eggs
  • Grated Parmesan cheese, for garnish, as needed
  • Cracked black pepper, for garnish, to taste

Directions

  1. Sauté the pancetta in oil until crispy. Remove pancetta and set aside; wipe out pan.
  2. Sauté chard in butter until tender. Season lightly with salt. Combine the chard and pancetta; set aside.
  3. Cook fettuccine in salted boiling water just until al dente. Drain; toss with chard mixture.
  4. For each serving, fry each egg in a pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Place 4 oz. fettuccine mixture in pasta bowl, top with fried egg and sprinkle with grated Parmesan and fresh black pepper. Serve immediately.

Idaho Potato Dinner Pizza Frittata

Fruity Idaho® Potato Breakfast Squares

This recipe has been provided to AEB as is by the Idaho Potato Commission

These potato-packed breakfast squares will “fill you up, not out!”

IPC

Yield: 6 servings

Ingredients

  • 1/2 teaspoon butter
  • 4 large (9 ounces each) Idaho® potatoes, baked and cooled to room temperature
  • 1/2 cup mixed dried fruit (California Raisins, cranberries, cherries, chopped apricots, etc.)
  • 4 eggs
  • 1 cup evaporated skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Butter a 7 x 11-inch baking pan. Peel the skin off the cooled potatoes and slice thinly.
  2. Preheat oven to 350° F. Arrange half the sliced potatoes in the buttered pan. Cover potatoes evenly with the dried fruit. Top fruit layer with remaining potato slices.
  3. Mix eggs, milk, salt and pepper in a separate bowl and pour over potatoes. Place pan of potatoes in a large baking pan (such as a 13 x 9-inch pan) and carefully pour 1/2 inch of boiling water in the larger pan to create a water bath. Cover potatoes with foil and bake 40 minutes.
  4. Uncover potatoes and bake another 15 minutes or until a knife inserted in the center comes out clean. Remove from oven, cut into 6 squares and serve.

Eggs Rockefeller

Eggs Rockefeller

Yield: 12 servings

Ingredients

  • 1 lb. applewood smoked bacon, diced
  • 8 oz. Spanish onion (1 medium), finely diced
  • 2 tsp. garlic, minced
  • 2 lb. baby spinach leaves
  • 2 oz. Pernod or anisette, if desired
  • 16 oz. (1 pint) heavy cream
  • 3 oz. (1 cup) grated parmesan cheese
  • Salt and pepper, to taste
  • 5 qt. water
  • 2 oz. (1/4 cup) white wine vinegar
  • 24 large eggs
  • 4 oz. (1 cup) bread crumbs
  • 2 oz. (3 cups) watercress, julienned, if desired

Directions

  1. Cook bacon in stockpot or brazier until crisp; remove bacon from pot. Pour off all drippings, reserving 1/4 cup. Return reserved drippings to pan.
  2. Adds onion and garlic; sauté 3-4 minutes until soft.
  3. Add spinach; sauté 1 minute.
  4. Add Pernod; cook just until spinach is wilted. Add bacon to pot.
  5. Stir in cream; reduce heat to simmer and cook until cream has thickened, about 2-3 minutes.
  6. Stir in cheese. Season to taste with salt and pepper; keep warm.
  7. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  8. While eggs are poaching, portion 4 oz. spinach mixture into each of 12 ramekins or low-sided individual baking dishes. Top each with 1-1/2 tablespoons bread crumbs and 2 poached eggs. Brown crumbs under broiler. Garnish with 1/4 cup watercress, if desired. Serve immediately.

Idaho Potato Dinner Pizza Frittata

Hangover Hash

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Lisa Carlson and Carrie Summer The Chef Shack Minneapolis, MN

Yield: 8 servings

Ingredients

Hangover Hash

  • 5 pounds Idaho® potatoes
  • 16 eggs, farm-fresh
  • 2 tablespoons chives
  • 2 tablespoons oregano
  • 2 tablespoons rosemary
  • 1 each spring onion, large, diced small
  • 1 each broccoli, head
  • 1 each cauliflower, head
  • 4 each bell peppers, diced small
  • 3 each carrots, sliced
  • 1 cup yellow and green beans, diced small
  • 1 cup milk
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 1 cup nunya sauce

Nunya Sauce

  • 1 cup sour cream
  • 1 each fresh lemon, juice of
  • 3 tablespoons catsup
  • Hot sauce to taste
  • Salt to taste
  • Pepper to taste

Directions

Hangover Hash

  • Wash potatoes and keep skins on; place in large pot and cover with cold water by 3". Cook over medium heat until tender but still firm to the fork or knife; it is important not to overcook.
  • When the potatoes are tender yet firm remove from heat, drain and cool on a rack. When cool enough to handle, shred on a box grater's largest side. Reserve.
  • Chop broccoli into bite-size pieces and blanch with carrots in salted boiling water for about 3 minutes, then shock in ice water. Do not overcook.
  • Chop cauliflower into bite-size pieces, then roast for 10 minutes at 350 degrees F, then toss with 1 tablespoon olive oil and dash of salt.
  • Melt 2 tablespoons olive oil and 2 tablespoons butter in a large skillet. Sauté onions until caramelized, then add potatoes. Sauté about 10 minutes; when potatoes begin to brown, add blanched and roasted vegetables and fresh chopped herbs.
  • Cook until the potatoes are golden brown and the vegetables are warm and tender.
  • In a separate pan, melt 1 tablespoon butter, then add eggs and milk and scramble.
  • Top large serving of hash with scrambled eggs and drizzle with nunya sauce.

Nunya Sauce

  • Mix all ingredients together in bowl until combined.

Eggs Ricotta Rustica

Eggs Ricotta Rustica

Yield: 12 servings

Ingredients

  • 1 lb. ripe tomatoes
  • 4 oz. jalapeño peppers (2 medium), seeded (if desired) and minced
  • 1/4 cup olive oil
  • 2 tbsp. fresh lime juice
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 2 tbsp. fresh cilantro or basil, minced
  • Olive oil, as needed
  • 12 rustic leavened bread slices (2 oz. ea.)
  • 2 oz. (1/4 cup) butter
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 2 oz. (1/4 cup) cold water
  • Sea salt and pepper, to taste
  • 1 lb., 8 oz. fresh ricotta or soft fresh mozzarella cheese

*If using frozen or liquid whole egg product.

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.

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

Idaho Potato Cake Benedict

Idaho® Potato Cake Benedict

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Adam Baird Popeye's Chicken & Biscuits Atlanta, GA

Yield: 12 servings

IPC

Ingredients

  • 5 pounds Idaho® red-skinned potatoes (Red Lady™, Klondike Rose™ or Red La Soda)
  • 2 cups raw corn kernels
  • 2 cups grated sharp Cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup chipotle sauce
  • 1 cup sour cream
  • 1/4 cup sliced green onions
  • 2 tablespoons plus 1 teaspoon salt
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons minced cilantro
  • 1 tablespoon minced garlic in oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground pepper
  • 1/2 teaspoon ground cumin
  • 4 cups all-purpose flour
  • Salt and pepper to taste
  • 1 quart blended whole liquid egg
  • 1 gallon Japanese bread crumbs (panko)
  • Oil as needed for deep-frying
  • 72 marinated asparagus spears
  • 24 poached eggs
  • 6 cups hollandaise sauce
  • 1/2 cup diced tomato
  • 36 strawberries
  • 12 cantaloupe wedges

Directions

  1. In saucepan, cover potatoes with cold water. Bring to a boil over medium-heat heat; boil until potatoes are easily pierced with fork, 30 to 40 minutes. Drain well.
  2. Place potatoes in bowl of mixer; mix on low speed.
  3. Add corn, cheeses, chipotle sauce, sour cream, green onions, salt, Cajun seasoning cilantro, garlic, lime juice, pepper and cumin to potatoes.
  4. Continue mixing on low speed until all ingredients are incorporated and mixture is uniform in color and texture, 2 to 3 minutes.
  5. Transfer potato mixture to full-size pan. Chill at least 30 minutes.
  6. When mixture is cool, using a level #12 scoop, scoop potato mixture onto parchment-lined sheet tray. Shape each scoop into a cake shape about the size of a crab cake.
  7. To bread: Season flour with salt and pepper to taste. Dredge each formed cake into seasoned flour; dip in liquid egg; dredge in bread crumbs. Transfer to clean parchment-lined sheet tray. Cover cakes; label and refrigerate.
  8. Per order: Fry 2 potato cakes in hot fryer until golden brown, 3 to 4 minutes. Meanwhile, broil 6 asparagus spears until hot, 2 to 3 minutes.
  9. To plate: Place 2 cooked potato cakes on half of white dinner plate. Top each potato cake with 3 spears broiled asparagus at slight angle with tips facing outward. Place 1 poached egg atop asparagus on each cake. Drizzle 2 ounces hollandaise over each egg. (All ingredients should be visible under hollandaise.) Sprinkle eggs with 2 teaspoons diced tomato.
  10. Garnish each portion with 3 strawberries and 1 cantaloupe wedge.

Egg Noodles with Fried Eggs and Brown Butter

Egg Noodles with Fried Eggs and Brown Butter

Yield: 12 servings

Ingredients

  • 1 lb., 8 oz. fine egg noodles
  • 1/4 cup kosher salt
  • 12 oz. unsalted butter
  • 12 large eggs
  • Coarsely ground black pepper, as needed
  • 6 oz. (1 1/2 cups) freshly grated Parmesan cheese
  • 3 oz. (1/2 cup) toasted pine nuts

Directions

  1. Cook noodles in boiling salted water for 4 minutes, stirring occasionally. Drain into a colander; keep warm
  2. Melt butter in large skillet over medium heat. Add eggs and cook until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
  3. For each serving, portion about 1 cup noodles on a plate. Top with a fried egg and 1-2 tablespoons browned butter, pinch of black pepper, 2 tablespoons Parmesan cheese and 2 teaspoons pine nuts. Serve immediately.

Idaho Rosenary Pizza

Idaho® Potato Breakfast Pizza with Bacon, Rosemary and Smoked Gouda

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Andy Husbands Tremont Boston, MA

Yield: 1 servings

IPC

Ingredients

  • 1 Gyro 'wrap' (Sysco will have this)
  • 1/4 cup diced Idaho red potatoes, deep fried until golden brown
  • 1/4 cup slab bacon diced, roasted until golden brown
  • 1/4 cup shredded smoked Gouda
  • 2 teaspoons fresh rosemary minced
  • 2 eggs, cracked
  • To taste salt and pepper
  • 1 tablespoon chives for garnish, minced

Directions

  1. Place the gyro bread on a greased sheet pan.
  2. Sprinkle the bacon and potatoes about 1/2 inches from the edge in a circle to form a ring with a hole in it.
  3. Sprinkle the cheese evenly, slide the eggs in the center and season well with salt and pepper.
  4. Place under broiler until eggs are desired doneness, garnish with chives and serve immediately.

Eggs benedict Souffle

Eggs Benedict Souffle

Yield: 12 (1-egg) servings

Ingredients for Hollandaise Sauce

  • 6 oz.* egg yolks (approx. 8)
  • 1/3 cup+ 1 tbsp. water (6 tbsp.)
  • 2 oz.(1/4 cup) fresh lemon juice
  • 1/8 tsp. cayenne pepper
  • 12 oz. (1 1/2 cups) melted butter
  • 1/8 tsp. salt

*If using frozen or liquid egg yolk product.

Directions for Hollandaise

  1. In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice and cayenne until blended.
  2. Continue whisking until the thermometer reaches 160° F.
  3. Slowly whisk in melted butter until thick and smooth. Season with salt to taste. Keep warm, covered.

Ingredients for Custard

  • 1 lb., 5 oz.** eggs (12 large)
  • 6 oz. (3/4 cup) heavy cream
  • 12 oz. (1 1/2 cups) fully cooked ham or Canadian-style bacon, finely chopped
  • 6 oz. (1 1/2 cups) Gruyère cheese, grated
  • 1/4 tsp. salt
  • Approx. 10 oz. English muffins (6), split in half

**If using frozen or liquid whole egg product.

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 (3/4 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.

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

Idaho Potato Dinner Pizza Frittata

Jamie's Crab Hash

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Jamie Leeds Hanks Oyster Bar Washington DC

Yield: 4 servings

Ingredients

Hollandaise Sauce:

  • 1/3 cups + 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • Salt
  • White pepper freshly ground
  • 3 large egg yolks
  • 1/2 lb unsalted butter, melted
IPC

Hash

  • 1/4 cup canola oil
  • 1 large Vidalia onion, finely diced
  • 1 red pepper, finely diced
  • 3 Idaho potatoes, peeled and finely diced
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon cumin, ground
  • 1/2 lb jumbo lump crabmeat, picked over for shells
  • Salt
  • Black pepper, freshly ground
  • 8 large eggs, poached
  • 1/4 cup parsley, finely chopped

Directions

Hollandaise Sauce:

  1. Reduce 1/3 cup water, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper to 2 tablespoons. In nonreactive saucepan; remove from heat; cool to room temperature.
  2. Whisk egg yolks into the reduction; set over low heat; cook, whisking constantly, until mixture turns into thick, yellow foam; removing from heat.
  3. Dribble melted butter into egg mixture, whisking constantly; add remaining 2 tablespoons water before all the butter is incorporated, whisking constantly.
  4. Strain through fine chinois; place in Bain Marie; reserve (keep warm).

Hash:

  1. Heat oil in large skillet set over medium-high heat; add onion, pepper, potatoes, cayenne and cumin; cook until tender; remove from heat; add crabmeat; season; mix well; reserve.
  2. To serve, mound hash on each plate; top each mound with 2 poached eggs; drizzle hollandaise sauce over and around; sprinkle with parsley.

Chef's Note: A green vegetable can accompany this dish.

Easy Layered Potato & Egg Bake

Easy Layered Potato & Egg Bake

Yield: 12 servings

Ingredients

  • 1 lb. thick-sliced bacon, cut in 2 in. pieces
  • 2 lb. fresh or frozen shredded hash browns
  • 1 oz. (1/2 cup) chopped green onions, divided
  • 1 lb., 5 oz. hard-cooked eggs (12 large), peeled and sliced
  • 1-2 tsp. Mexican or Cajun seasoning
  • 12 oz. (3 cups) sharp cheddar cheese, shredded

Ingredients for Sauce

  • 1/3 cup melted butter
  • 1 cup sour cream
  • 1/4 cup flour
  • 14 oz. (1 3/4 cups) milk
  • 6 tbsp. sour cream, for garnish
  • 2 tbsp. chopped chives, for garnish

*If using peeled, hard-cooked egg product.

Directions

  1. Cook bacon until crisp in large pan; remove bacon and keep warm. Reserve 1/4 cup bacon drippings in pan.
  2. Cook hash browns with 1/3 cup green onions in drippings until golden brown.
  3. Heat oven to 375° F. In a spray-coated 10x12x2-inch steamtable pan, layer the hash browns, bacon and hard-cooked egg slices. Sprinkle on the seasonings and 2 cups of cheese.
  4. Stir and heat melted butter, sour cream, flour and milk in a saucepan until smooth and thickened, about 2 to 3 minutes. Pour over ingredients. Sprinkle on remaining cheese and green onions.
  5. Bake casserole 30 to 35 minutes until browned and bubbly and internal temperature has reached a minimum of 160° F. Cut pan 3x4. Top each piece with a half tablespoon of sour cream and 1/2 teaspoon chives. Serve immediately.

24 Diner’s 24 Hash

24 Diner’s 24 Hash

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Andrew Curren 24 Diner Austin, TX

Yield: 4 servings

Ingredients

  • 1 1/2 pounds Idaho® potatoes, diced
  • 2 tablespoons olive oil
  • 1/4 cup chopped onions
  • 1 jalapeño, chopped
  • 4 ounces bacon
  • 4 ounces sausage
  • 4 ounces cheddar cheese, grated
  • 2 eggs
  • 1 green onion, diced
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 450° F. Toss the potatoes with the olive oil. Season with salt and pepper. Place on a baking sheet and bake for 10-15 minutes until tender. Remove from oven and let cool slightly. Reduce oven temperature to 425° F.
  2. Meanwhile, heat a non-stick pan over medium heat. Add the bacon and cook until crisp. Remove bacon from the pan and let cool slightly, then chop. Pour off the fat from the pan, but don’t wipe clean. Add the sausage to the pan, and cook over medium high heat, breaking up any large chunks. Cook until thoroughly cooked through. Drain the sausage, set aside.
  3. Heat 1 tablespoon of oil or leftover bacon fat to the pan and heat over medium high heat. Add the onion and jalapeno and sauté until tender. Add the chopped bacon and sausage, cook for 1 minute. Add the potatoes, sauté until the potatoes begin to show color, about 5 minutes. Remove the pan from heat. Add cheese and gently mix. Crack eggs on top of the mixture and place pan into the oven. Bake 8-10 minutes until the whites are set, but the yolks are still runny. Garnish with the green onion. Serve immediately.

Corned beef hash with Poached Egg

Corned Beef Hash with Poached Egg

Yield: 12 servings

Ingredients

  • 2 lb. 8 oz. Yukon Gold potatoes, steamed
  • Oil, as needed
  • 1 lb., 8 oz. corned beef
  • 2 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh chives, chopped
  • 2 tbsp. fresh thyme, chopped
  • 8 oz. (1 cup) unsalted butter
  • Salt and pepper, to taste
  • 12 large eggs
  • 2 tbsp. chopped chives

Directions

  1. Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
  2. Julienne the corned beef into 1/4-inch wide strips; reserve.
  3. In large skillet, melt butter over medium heat. Stir in potatoes and herbs; sauté 2 minutes. Stir in beef; sauté additional 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
  4. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  5. To serve, portion about 1/2 cup hash on small plate. Top with a poached egg. Sprinkle on 1 teaspoon chives. Serve immediately.

Idaho Potato Waffle Benedict

Potato Waffle Benedict

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Brian Ellis The Smith New York, NY

IPC

Yield: 2 servings (4 eggs 4 waffles)

Ingredients

Potato Waffle Ingredients

  • 2 Idaho® Russet potatoes, coarsely grated
  • 2 tablespoons Spanish onion, coarsely grated
  • 2 whole eggs
  • ½ cup flour
  • Pinch of salt and black pepper
  • 2 teaspoons baking powder
  • 3 poached eggs for serving

Creamed Spinach and Caramelized Onion Sauce Ingredients

  • 2 cups heavy cream
  • 2 cups spinach, blanched in salted hot water, squeezed of moisture, puréed
  • 1/2 cup onions, caramelized
  • 1/4 cup Parmesan cheese, grated
  • Salt and black pepper, to taste

Directions

Potato Waffle Directions

  1. Place potatoes, onion, eggs, flour, salt, pepper and baking powder in a food processor and mix until combined.
  2. Spray a waffle iron with nonstick cooking spray, then pour the batter in and cook until golden brown. Repeat with remaining batter.
  3. To assemble, place 3 poached eggs on top of the waffles. Liberally drizzle the sauce over the eggs. Serve immediately.

Creamed Spinach and Caramelized Onion Sauce Directions:

  1. Reduce cream by half in a large frying pan over medium heat, then add remaining ingredients, stirring until well incorporated. Keep warm until ready to serve.

Bayou Omelet

Bayou Omelet

Yield: 12 servings

Ingredients

  • 2 oz. (1/4 cup) olive oil
  • 1 lb., 2 oz. (4 cups) sweet bell pepper strips
  • 6 oz. (1 1/2 cups) Bermuda onion, cut in strips
  • 12 oz. spicy Italian or andouille sausage, cooked, sliced thin, kept warm
  • 12 oz. cooked small shrimp, kept warm
  • 2 tbsp. chopped garlic
  • 4 oz. (1/2 cup) half-and-half cream
  • 2 tbsp. Dijon or Creole mustard
  • 1 tsp. ground cumin
  • 1 tsp. red pepper flakes, crushed
  • 2 lb., 10 oz.* eggs (24 large)
  • 6 oz. (3/4 cup) water

*If using frozen or liquid whole egg product.

Directions

  1. In large nonstick skillet, heat oil. Add and sauté bell peppers, onions, sausage, shrimp and garlic.
  2. Blend together half-and-half, mustard, cumin and red pepper flakes. Stir into vegetable/sausage/shrimp mixture. Cook and stir over low heat additional 2 to 3 minutes until mixture thickens slightly. Remove from heat; cover and keep warm.
  3. Beat together eggs and water.
  4. For each omelet, ladle 1/2 cup (4 oz.) egg mixture into heated spray-coated 8-inch omelet pan. Cook eggs omelet-style, over medium-high heat, allowing eggs in bottom and up side of pan to set, then pushing them toward the center, allowing uncooked egg portion to cook. Cook until firm throughout with no visible liquid egg remaining.
  5. Portion about 1/2 cup filling mixture into each omelet; turn out onto plate. Serve immediately.

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

Idaho® Potato, Lardon & Aged Cheddar Quiche

Idaho® Potato, Lardon & Aged Cheddar Quiche

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Mindy Segal Hot Chocolate Chicago, IL

Ingredients

Brise Ingredients

  • 3 1/4 cups all purpose flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 pinch ground black pepper
  • 10 ounces butter, cubed and cold (2 1/2 sticks)
  • 1 egg
  • 1/4 cup ice water

Quiche Ingredients

  • 2 Idaho® potatoes, medium or large
  • 1 cup bacon lardons, uncooked
  • 2 garlic cloves
  • 5-6 thyme sprigs
  • 1 rosemary sprig
  • 1 cup four-year aged cheddar, sliced thin
  • 3 egg yolks
  • 3 whole eggs
  • 2 cups heavy cream
  • Salt and pepper, to taste

Directions

Brise Directions

  1. Using an electric mixer with a paddle attachment, combine flour, sugar, salt, pepper and cold butter in a bowl. Mix on low speed until butter is incorporated and resembles small peas.
  2. Add egg and half of the water. Mix for two seconds. Stop the mixer and bring dough together by hand to feel for dryness. Dough should be tacky and crumbly. Add more water if necessary.
  3. Bring dough together, wrap in plastic and refrigerate for at least two hours or overnight.
  4. Cut dough into quarters to make four 8-inch round quiches (or eighths for eight individual 4-inch round quiches).
  5. Roll dough out and fit into desired tart ring.
  6. Freeze until ready to use.

Quiche Directions:

  1. Preheat oven to 350­° F
  2. Render bacon in a pot over medium heat. Cook until bacon is caramelized. Strain immediately through a fine mesh strainer. Reserve lardons.
  3. Wash and dry potatoes. Slice potatoes into 1/8-inch slices (mandolin preferred).
  4. Put bacon fat in a shallow baking dish with garlic, salt, pepper, potatoes, thyme and rosemary. Cover and cook in oven until potatoes are tender, approximately 30 minutes. Strain potatoes and garlic. Set aside. Discard herbs.
  5. Combine yolks and eggs in a bowl and whisk until homogenous. Add cream, salt and pepper.
  6. Place frozen quiche shells on a flat baking pan line with parchment paper. Divide potatoes, a small amount of the reserved garlic, lardons and cheddar cheese among the shells. Pour in the egg mixture and fill to the top. Bake for 30-40 minutes, until eggs are set and caramelized on top.
  7. Serve warm or at room temperature.

Bacon Wrapped Baked Eggs with Polenta

Bacon Wrapped Baked Eggs with Polenta

Yield: 12 servings

Ingredients

  • 48 oz. (6 cups) whole milk
  • 8 oz. (1 cup) heavy cream
  • 2 lb. (2 cups) dry polenta
  • 8 oz. (2 cups) sharp cheddar cheese, shredded
  • 1 oz. (1/2 cup) Parmesan cheese, grated
  • 2 tbsp. fresh chopped thyme
  • 1/2 tsp. salt
  • Approx. 1 lb., 8 oz. applewood bacon (24 slices)
  • 12 large eggs
  • 6 oz. (1 1/2 cups) cheddar cheese, shredded 
  • 1 1/2 gallons mixed greens, dressed as desired

Directions

  1. Prepare polenta: Bring milk and heavy cream to a boil in a sauce pot. Stir in polenta; reduce heat to a simmer and continue cooking and stirring for 3-5 minutes or until polenta thickens.
  2. Remove from heat and stir in cheeses, thyme and salt.
  3. Heat oven to 400° F. Cook bacon until brown and slightly crisp. Remove to cool.
  4. For each serving, spray-coat 12 (8 oz.) ramekins with cooking spray. Line the inside of each ramekin with 2 slices bacon (to act as a crust). Place a 6 oz. scoop of polenta in the center of the ramekin, pressing down to fill the bottom and hold the bacon in place. Crack an egg on top of the polenta; break the yolk. Sprinkle 2 tablespoons shredded cheddar over egg.
  5. Bake at 400° F for 12-15 minutes until puffed, browned and egg is thoroughly cooked and firm. Run paring knife around the inside edge of the ramekin; invert to remove. Serve over 2 cups dressed mixed greens.

Cuban Pork Hash

Cuban Pork Hash

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Jay Randolph Compass Eurest

Ingredients

Sofrito Ingredients

  • 3 - 4 tablespoons olive oil
  • 3 cups green pepper, large diced
  • 2 cups yellow onion, large diced
  • 2 tablespoons garlic, roughly chopped (6 cloves)

Pre-Cooked Potatoes Ingredients

  • 10 each 80 count Idaho® potatoes
  • Olive oil

Hash

  • 4 tablespoons whole butter
  • 2 1/2 pounds pre-cooked pork shoulder, coarsely chopped
  • 2 cups tomato, diced
  • 1 tablespoon oregano, dried
  • 1 cup pork or chicken stock
  • 1/4 cup parsley, chopped
  • 12 large eggs, poached
  • 12 sprigs oregano, fresh

Directions

Sofrito Directions

  1. Heat large sauté pan with olive oil. When oil starts to smoke, put in all ingredients and cook until everything is translucent, stirring frequently. Set aside to cool. This may be made a day ahead.

Pre-cook the potatoes Directions:

  1. Rub potatoes with oil and bake in 350° F oven until tender, about 40 to 45 minutes. Remove from oven and cool, and then large dice. This also may be made a day ahead of time or use leftover bakers.
  2. To make Hash: In large skillet or rondo, heat butter over medium heat; add diced potatoes and sauté until they start to brown. Stir in braised pork and brown slightly. Next add sofrito, tomato, oregano and small amounts of the stock, letting it reduce down each time before adding more. When all ingredients are hot and mixed well. Stir in parsley and set aside but keep warm.
  3. To Serve: For each serving, spoon 1 cup hash onto plate and top with the one poached egg and garnish with a sprig of oregano.

Asparagus Gruyere Proscuitto Benedict

Asparagus Gruyere Prosciutto Benedict

Yield: 12 servings

Ingredients for Sauce

  • 1/3 cup butter
  • 1 tbsp. onion, minced
  • 1/3 cup flour
  • 28 oz. (3 1/2 cups) milk
  • 2 oz. Gruyere cheese (1/2 cup), shredded
  • 1 oz. (1/2 cup) Parmesan or Romano cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. ground nutmeg

Directions for Sauce

  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.

Remaining Ingredients

  • 24 large eggs
  • 12 large sourdough bread slices (2-3 oz. ea.), toasted
  • 36 asparagus spears, grilled or sautéed, kept warm
  • 1 lb. Gruyere cheese (24 slices - 0.75 oz. ea.)
  • 24 thin slices of prosciutto
  • 3 tbsp. fresh thyme, chopped

Preparation

  1. 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).
  2. 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.

Idaho Potato Smoked Salmon

Idaho® Potato and Eggs with Smoked Salmon, Crème Fraiche and Chives

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by David Walzog SW Steakhouse, Wynn Las Vegas Las Vegas, NV

Yields: 4 Servings

Ingredients

For Potato Cakes

  • 2 3/4 pounds Idaho® potatoes, peeled and diced into 1-inch cubes Pâte À Choux Dough (see below)

For Pâte À Choux Dough

  • 1/2 cup water
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon black ground pepper
  • 1/2 cup all purpose flour
  • 2 whole eggs

Final Prep to order

  • 2 tablespoons clarified butter
  • 4 whole eggs

To Plate

  • Smoked Salmon, cut into ribbons
  • Chives, pegged (for garnish)
  • Caper Berries, sliced
  • Crème Fraiche, whipped

Directions

Potato Cake

  1. Place the diced potatoes into a saucepan and cover with water. Add 2 tablespoons salt to the water and place onto high. Bring to a boil and cook for 30 minutes or until the potatoes are tender.
  2. Strain the potatoes and place onto a cookie sheet. Place into a preheated 350° F oven and allow to dry for about 15 minutes. When dry, remove from oven and pass through a fine sieve. Place the sieved potatoes into a mixing bowl and add the Pâte À Choux Dough, chives, salt and pepper.
  3. Spread a layer of the potato mixture in a round mold 4-inches in diameter and 1/2-inch high. Place this, with the mold, onto parchment on a cookie sheet and place into the freezer. When the potato is firm but not totally frozen, remove from the freezer and remove the mold.
  4. Using a 1 3/4-inch cutter, cut a hole in the center of the potato cake. Place this back into the freezer until firm.
  5. Set up a breading station using flour, whipped eggs and fine breadcrumbs. When the potato cake is firm, remove it from the freezer and bread it. Place the breaded potato cake into the refrigerator to thaw before cooking.
  6. Pâte À Choux Dough
  7. Bring water, butter, salt and pepper to a boil in a 1-quart heavy saucepan, then reduce heat to moderate. Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, about 1 to 2 minutes.
  8. Remove from heat and cool slightly. Add the eggs 1 to the dough mixture 1 at a time, stirring well after each addition to incorporate the egg before adding the next one. Allow to cool slightly before adding to the diced potatoes.

Final Prep Steps

  1. Place a teflon pan over medium-high heat. Add 2 tablespoons clarified butter. When hot, add the breaded potato and cook until golden and crisp. Flip the potato onto the other side. Crack one egg into the center hole in each potato cake. Place a lid on the pan and allow to cook for 1 minute. Turn off heat and let stand for an additional minute until egg is cooked and potato cake is crisp on this side.
  2. Remove from pan and place the smoked salmon ribbons, chive pegs, sliced caper berries and whipped crème fraiche on top.

Spinach, Sausage & Mushroom Casserole

Spinach, Sausage & Mushroom Casserole

Yield: 12 servings

Ingredients

  • 3 egg yolks
  • 1 whole lemon, squeezed
  • 1 tsp. liquid hot pepper sauce
  • Pinch of salt, to taste
  • 8 oz. (1 cup) clarified butter, melted
  • 1 lb. turkey bacon
  • 1/2 lb. baby spinach leaves
  • 1 lb. cremini mushrooms
  • 2 lb.* (18 large**) liquid eggs with citric acid
  • 8 oz. (1 cup) heavy cream
  • 12 oz. (1 1/2 cups) Swiss cheese, shredded

*If using frozen or liquid whole egg product.

**If using shell eggs, beat in ¼ teaspoon lemon juice.

Directions for Hollandaise Sauce

  1. In a mixing bowl whisk together yolks with lemon juice, hot pepper sauce and salt. Place bowl over double-boiler. Whisk constantly and slowly add melted butter. Continue whisking over low heat until mixture reaches 160° F and is thick. Set aside and keep warm.

Preparation

  1. Sauté turkey bacon and place aside but keep the pan hot with the remaining fat.
  2. Add spinach and mushrooms. Cook, stirring occasionally until mushrooms are tender. Drain and set aside to cool down.
  3. In a mixing bowl beat together eggs and cream. Stir in ½ cup shredded cheese, mushrooms, spinach and bacon.
  4. Pour into a 13x9 baking pan. Top with remaining 1 cup cheese. Bake in preheated 350° F oven until internal temperature of at least 160° F is reached and top is golden brown, about 1 hour. Cut pan 3x4, serve with Hollandaise sauce.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Halibut with a Potato Crust

Halibut with a Potato Crust, Potato Smoked Bacon Hash and a Poached Egg, Parsley and Lemon Brown Butter

This recipe has been provided to AEB as is by the Idaho Potato Commission

Halibut with a Potato Crust

Recipe provided by Michael Kornick MK and MK North Chicago

Ingredients

For the Halibut

  • 4 3 oz square cut filets
  • 2 each Idaho® potatoes
  • 1 head Frisee lettuce
  • 1/4 lb Butter
  • 1 each Lemon juiced
  • 1/2 cup Chopped parsley

For the Hash

  • 1 each Red bell pepper
  • 1 each Yellow bell pepper
  • 2 each Medium Idaho® potatoes
  • 2 cloves Garlic
  • 2 sprigs Thyme
  • 8 leaves Basil
  • 3 strips Thick cut smoked bacon
  • 1 each Medium sweet (Vidalia) onion

For the Egg

  • 4 each Large eggs
  • 1 quart Boiling water
  • 2 Tbsp White vinegar

Directions

For the Halibut

  1. Peel and slice the potatoes, very thin.
  2. Single wrap the filets.
  3. Sear to a golden brown in brown butter and reserve.

For the Hash

  1. Dice the peppers, onions and potatoes 1/3" X 1/3" X 1/3" and the bacon. You will need:
  2. * 2 cups potatoes
  3. * 1/2 cup red and 1/2 cup yellow peppers
  4. * 3/4 cup onion
  5. * 3/4 cup bacon
  6. Chop the garlic
  7. In a non-stick pan sauté the bacon until crisp. Remove the bacon from the fat, add the potatoes. Sautee until brown and cooked reserve.
  8. Add a little butter. Add the onion and peppers. Sautee and when 3/4 cooked, add the herbs and garlic.
  9. Add the potatoes and bacon.

Assembly

  1. Poach the egg.
  2. Finish the fish in the oven at 425º F.
  3. To plate, place the hash on the plate, top with frisee and the fish, top with the egg.
  4. Bring the brown butter back to the flame, brown well. Add the parsley and lemon juice. Top the egg with the butter and serve.

Notes:

You will need a Japanese mandolin or slicer.

Portobello Benedict

Portobello Benedict

Yield: 12 (2-egg) servings

Ingredients

  • 12 portobello mushrooms (5-6 oz. ea.), stems and gills removed
  • 8 oz. (1 cup) corn oil
  • 1/4 cup Italian or flat leaf parsley, finely chopped
  • 2 tbsp. minced fresh garlic
  • Salt and pepper, to taste
  • 6 oz. (3/4 cup) mayonnaise
  • 1 tbsp. Sriracha sauce (or ketchup)
  • 2 tbsp. scallions, finely chopped
  • 12 large eggs
  • 12 slices Canadian bacon
  • Parsley sprigs for garnish, as needed

*If using frozen or liquid whole egg product.

Directions

  1. Place mushroom caps in a large bowl. In a separate small bowl, blend oil, parsley, garlic, salt and pepper. Pour oil mixture over mushrooms; toss gently to coat.
  2. Place mushrooms, stem side up, on a spray-coated baking sheet. Bake at 375° F for 40-45 minutes, until mushrooms are softened. Keep warm.
  3. Prepare sauce: Stir together mayonnaise, Sriracha sauce and scallions.
  4. For each serving, fry an egg until white is set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Turn egg over, if desired, for additional yolk firmness. Place one slice of Canadian bacon onto stem side of a mushroom, top with the egg, and drizzle on 1 tablespoon spicy mayonnaise. Serve immediately. Garnish with parsley, if desired.

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

Idaho Potato Napoleon

Idaho® Potato Napoleon

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Karl Matz The Cheesecake Factory Calabasas Hills, CA

Ingredients

  • 5 medium Idaho® potatoes, peeled
  • Herbed Goat Cheese (recipe follows)
  • Canola oil, for deep-frying
  • All-purpose flour, as needed
  • 4 eggs, whisked
  • 3 to 4 cups panko breadcrumbs
  • Heirloom Tomato Confit (recipe follows)
  • Salt and freshly ground pepper, to taste
  • 4 tablespoons shredded Parmesan cheese
  • 4 teaspoons julienned fresh basil

Herbed Goat Cheese

  • 12 ounces soft goat cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup mascarpone cheese, softened (or substitute cream cheese)
  • 4 teaspoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 2 pinches black pepper

Heirloom Tomato Confit

  • 1 pound assorted heirloom tomatoes, blanched, peeled, seeded, cut in 1/4-inch dice
  • 1 cup extra-virgin olive oil
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme
  • 1/2 teaspoon salt
  • 1 pinch sugar
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons julienned fresh basil
  • 1 tablespoon minced parsley
  • 2 teaspoons minced shallots
  • 1/4 teaspoon black pepper
  • 1 pinch minced fresh thyme

Directions

  1. Slice potatoes on mandolin to 1/4-inch-thick disks. Select 60 disks of at least 1 1/2 inches in diameter; reserve remaining pieces for other use. Par-cook disks for 2 minutes in boiling water; drain well. Arrange in a single layer on baking sheet to air-dry and cool, about 5 minutes. (Do not shock in cold water.)
  2. Prepare Herbed Goat Cheese:
  3. Mix all ingredients together in bowl with wooden spoon; reserve.
  4. To assemble each of 12 Napoleons, place a potato slice on a work surface; top with a teaspoon of Herbed Goat Cheese. Continue layering: a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese and finish with a potato slice. Gently press and compact so Napoleon measures about 2 1/2 inches in height and cheese is neatly contained. Repeat to make a total of 12 Napoleons. Transfer to clean sheet pan; refrigerate 20 to 30 minutes, or up to 1 day.
  5. Prepare Heirloom Tomato Confit: Place tomatoes, olive oil, garlic, thyme sprig, 1/4 teaspoon salt and sugar in shallow baking dish. Bake 1 hour in preheated 250° F oven. Remove tomatoes from oil, reserving oil. Cool tomatoes; discard garlic and thyme.
  6. In a stainless mixing bowl, whisk together 1/4 cup of rice vinegar and oil reserved from tomatoes. Add cooled tomatoes, basil, parsley, shallots, pepper, remaining 1/4 teaspoon salt and chopped thyme; mix well. Reserve at room temperature, covered, up to 1 hour.
  7. Remove Napoleons from refrigerator. Carefully dip each in flour, shaking off excess. Dip in egg wash then gently roll in panko crumbs, pressing crumbs between the layers.
  8. In deep, medium-gauge saucepan, heat oil to 300º F. Working in batches of four, carefully place Napoleons in oil; cook until golden, about 5 minutes. Transfer with slotted spoon to paper towel; reserve warm.
  9. Divide Heirloom Tomato Confit among four plates. Carefully cut each Napoleon in half; place 6 pieces per plate on top of confit, arranging cut-side-up in desired plate presentation. Sprinkle each piece with salt, pepper and 1/2 teaspoon Parmesan. Scatter 1 teaspoon basil over tomatoes on each plate.

Korean Food Truck

Korean Food Truck Taco

Yield: 6 servings

Ingredients for Pajeon Pancakes

  • 3 cups all-purpose sifted flour
  • 1 cup rice flour
  • 3.5 oz.* eggs (2 large)
  • 4 cups water
  • 2 oz. chopped chives
  • 2 pinches red chili flakes
  • 2 tsp. salt
  • 1 tbsp. kimchee juice

Directions for Pajeon Pancakes

  1. In separate bowl, stir together flours. In separate bowl, beat eggs.
  2. Add eggs to flour mixture. Add water, chives, chili flakes, salt and kimchee juice.
  3. Stir until well blended. Pour into nonstick pan or on griddle.
  4. Cook pancake style, turning over to cook both sides. Repeat with remaining batter to make 6 pancakes. Set aside and keep warm.

Ingredients for Filling

  • 21 oz.* eggs (12 large)
  • 3 tbsp. sugar
  • 2 oz. Mirin
  • 2+ cups kimchee sauce, to taste
  • 4 jalapeños, diced
  • 3 oz. Sriracha hot sauce
  • 1 stalk queso fresco cheese
  • 2 oz. green onion, sliced

*If using frozen or liquid whole egg product.

Directions

  1. Beat together eggs with sugar, mirin, kimchee, and jalapeños.
  2. Cook and scramble eggs over medium-low heat until eggs are firm throughout with no visible egg liquid remaining.
  3. Add to the Pajeon pancake and top with sriracha sauce, queso fresco cheese, green onion.
  4. Roll pajeon pancake around filling.

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

Idaho® Potato Torta

Idaho® Potato Torta

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Jim Barnett Westin Cadillac, MI

Yield: 8 servings

Serve a wedge of Idaho® Potato Torta with a fresh arugula salad for lunch or a light supper.

Ingredients

  • 3 cups Idaho® potatoes, peeled and cut into 3/8-inch cubes
  • 1 1/2 cups Vidalia onions, cut into 3/8-inch cubes
  • 4 - 5 cups olive oil (preferably extra virgin)
  • 6 large eggs, well beaten
  • 1 1/2 tablespoons parsley, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • Manchego cheese (optional)

Directions

  1. Cover potatoes and onion with olive oil in heavy-bottom saucepot. Simmer on stovetop over medium to medium-high heat until potatoes are just tender, about 8 minutes. Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan.
  2. Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper. Preheat 10-inch nonstick saucepan on stovetop with reserved olive oil on medium heat. Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula. Gently shake pan, using rubber spatula to keep mixture from sticking to sides, until eggs begin to set (approximately 5 minutes), being careful not to brown eggs.
  3. Place pan in 300° F preheated oven until mixture is completely set (12 - 15 minutes). Be careful not to overcook, as torta will be rubbery with overcooking. Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice.
  4. Serve with shaved Manchego cheese.

Chorizo Breakfast Flatbread

Chorizo Breakfast Flatbread

Yield: 12 servings

Ingredients

  • 6 cups all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. salt
  • 2 packages active dry yeast (0.25 oz. ea.)
  • 2 oz. (1/4 cup) extra-virgin olive oil
  • 16 oz. (2 cups) warm water (110° F/45° C)
  • 1 lb. ground bulk chorizo sausage
  • 10 oz. onion (1 small), diced
  • 16 oz. (2 cups) tomato sauce
  • 10 oz. (2 cups) fresh shredded russet potatoes, held in cool water
  • 1 lb., 5 oz.* eggs (12 large), beaten
  • 4 oz. (1/2 cup) milk
  • 1/2 tsp. pepper
  • 1 oz. (1/2 cup) Parmesan cheese, shredded
  • 8 oz. (2 cups) sharp cheddar cheese, shredded
  • 1/4 cup arugula
  • 2 tbsp. lime zest

*If using frozen or liquid whole egg product.

Directions

  1. Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Divide dough in half and form each into a ball. Let rest in bowls, covered with plastic wrap, for 30 minutes.
  2. Lightly oil two 16-inch pizza pans. Form crusts onto pans, bringing dough up on sides to hold egg mixture.
  3. In a large pan, brown sausage with onion. Pour off drippings; cool slightly.
  4. Heat oven to 375° F. Spread 1 cup tomato sauce onto each crust. Divide and sprinkle sausage mixture and drained potatoes over crusts.
  5. In a bowl, beat together eggs, milk and pepper.
  6. Bake for 28-30 minutes until crust is golden brown. Remove from oven. Sprinkle cheeses, spoon on cooked eggs and top with arugula and lime zest. Cut each pizza into 6 slices. Serve immediately.

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

Idaho Potato and Chorizo Tortilla Espanola

Idaho® Potato and Chorizo Tortilla Espanola

This recipe has been provided to AEB as is by the Idaho Potato Commission

Recipe provided by Karen Kourkouslis Passport Cafe

Yield: 4 servings of 1/2 a potato cake

Ingredients

  • 1 pound Idaho® Russet potatoes, peeled and diced in 1-inch pieces
  • 3 cups water (as needed to cook potatoes)
  • 3/4 pound Spanish-style chorizo sausage, raw, removed from casing*
  • 1/4 cup yellow onions, diced
  • 2 tablespoons fresh garlic, minced
  • 3 eggs or 2/3 cups liquid egg whites
  • 3 tablespoons canola oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

  1. Preheat the oven to 300° F. In a medium pot, combine Idaho® potatoes and enough water to cover. Bring to a boil until potatoes are fork tender (about 5 minutes). Drain and set aside.
  2. Using a sauté pan over moderate heat, cook chorizo until done. Add oil to any fat in pan and sauté onions and garlic until soft (about 5 minutes). Set aside to cool.
  3. In a bowl combine liquid eggs, cooked potatoes, sausage, onions and garlic. Heat a 10-12 inch, non-stick skillet over medium heat.
  4. Pour half of the mixture into the heated pan, evenly making a 1-inch thick potato cake. Cook for 4 minutes on one side, then invert onto a baking sheet lined with parchment paper with the cooked side down.
  5. Bake in a 300° F oven for 10-12 minutes or until the potato cakes are set, crispy and uniform in color.
  6. Serve with fresh tomato wedges and caramelized pickled onions or a fresh green salad.

Notes:

*If only the cooked deli style chorizo is available, add extra oil as needed in step #2.

California Scramble

California Scramble

Yield: 12 servings

Ingredients for Ranchero Sauce

  • 4 oz. (1/2 cup) oil
  • 2 tbsp. flour
  • 3 jalapeños, chopped
  • 1 whole Spanish onion, chopped
  • 1 tsp. cumin
  • 1 tsp. red chili flakes
  • 1 sprig thyme
  • Salt and pepper, to taste
  • 3 medium vine-ripe tomatoes, chopped
  • 2 cans (8 oz. ea.) crushed tomatoes
  • 8 oz. (1 cup) chicken broth

Directions for Ranchero Sauce

  1. For the Ranchero Sauce, in a sauté pan make a roux with the oil and flour, heat until deep brown, about 3 minutes and set aside.
  2. In a sauce pot sauté the jalapeños, onion and herbs together until onions are translucent. Add tomatoes and broth. Bring to a low simmer, stir occasionally for about 15 minutes.
  3. Add the roux and whisk in until thickens into a creamy consistency. Set aside and keep warm.

Ingredients for Scramble

  • 8 lb. small red potatoes, quartered
  • 1/4 cup chopped garlic
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup fresh thyme, chopped
  • 1/2 cup oil
  • 2 lb., 13 oz.* eggs (26 large), beaten
  • 2 lb. smoked turkey breast, cut thick and cubed
  • 4 cups avocados, cubed
  • 1 lb. Jack cheese, shredded

*If using frozen or liquid whole egg product.

Directions

  1. Toss potatoes with with garlic, rosemary, thyme and oil. Roast in preheated 350° F oven until fork tender, about 45 minutes. Set aside and keep warm.
  2. Scramble eggs with turkey, avocado and cheese. Plate potatoes, top with scrambled eggs and Ranchero Sauce. Garnish with sprig of thyme if desired.

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

Breakfast Pizza

Breakfast Pizza

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Jonathan Rollo Greenleaf Gourmet Chopshop Costa Mesa, CA

Yield: 1 flatbread

Ingredients

  • 1 Flatbread
  • 3.5 ounces Goat cheese
  • 3 ounces Spicy Turkey sausage, crumbled, cooked
  • 2 ounces Idaho® potatoes, diced, roasted, crispy
  • .25 ounce Baby arugula
  • .5 ounce Pecorino, shaved
  • 1 egg, sunny side up
  • 1 ounce garlic herb vinaigrette

Directions

  1. Spread the goat cheese on the flatbread and add the sausage on top.
  2. Bake in the oven at 425° F until flatbread is golden brown on bottom and the goat cheese is melted and starting to brown.
  3. Remove from the oven, top with the potatoes, arugula, Pecorino and sunny side up egg.
  4. Finish with a drizzle of garlic herb vinaigrette.

Huevos Rancheros with Portobello

Yield: 12 servings

Ingredients for Ranchero Sauce

  • 1/4 cup oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 6 medium tomatoes, diced
  • 1 tsp. Mexican oregano
  • 1 tsp. cumin
  • 1 tsp. Ancho chile, ground
  • 1 tsp. kosher salt

Directions for Ranchero Sauce

  1. Heat ¼ cup oil in large sauté pan over medium heat.
  2. Add onion, garlic and jalapeños and cook for 3 minutes or until vegetables have softened.
  3. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken.
  4. Pulse in food processor a few times, until a chunky sauce forms.
  5. Keep warm.

Portobello Mushrooms

  • 12 Portobello mushroom caps (3-4 in.), stems removed
  • Olive oil
  • Salt and pepper, to taste

Mushroom Preparation

  1. Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper.
  2. Roast on a baking sheet, stem side down, at 400° F for about 15 minutes, or until softened. Keep warm.

Remaining Ingredients

  • 2 lb., 10 oz. eggs* (24 large), beaten
  • olive oil
  • salt and pepper, to taste
  • 3 avocados, diced
  • 3 cups corn tortilla strips, fried
  • 1 1/2 cups sour cream

*If using frozen or liquid whole egg product.

Assembly Instructions

  1. Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch nonstick sauté pan.
  2. Cook eggs until firm throughout, with no visible liquid egg remaining.
  3. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.
  4. Garnish with 1/3 cup warm Ranchero sauce, ¼ avocado (diced), and ¼ cup tortilla strips. Garnish with 2 tablespoons sour cream.

NOTE: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Avocado Dino Scotch Egg

Dinosaur Scotch Egg

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

  • 12 each eggs to be soft boiled
  • 12 each Avocados From Mexico
  • 1 Tablespoon salt
  • 1 Tablespoon black pepper medium grind
  • 3 pounds Spicy Italian sausage raw
  • 3 cups flour
  • 12 each eggs beaten
  • 6 cups Panko

Method

  1. Soft boil eggs for 4½ minutes in boiling water; shock in an ice bath.
  2. Peel eggs.
  3. Peel and pit avocados by slicing lengthwise, then replace pit with peeled soft boiled egg. Season with salt and pepper; place second half of avocado on top to seal in egg.
  4. Cover avocado completely with layer of spicy Italian sausage, approximately ½-inch thick.
  5. Chill in refrigerator for at least 20 minutes.
  6. Use a three-step breading process over sausage: flour, egg wash and panko.
  7. Deep fry at 350° F for 4 minutes or until golden brown. Finish in oven at 300°F for 12–15 minutes or until sausage is completely cooked through.

Breakfast Poutine

Yield: 12 servings

Ingredients

  • 2 tbsp. butter
  • 1 lb. button mushrooms, sliced

Directions

  1. Melt butter in large nonstick sauté pan over medium high heat.
  2. Add mushrooms and sauté until softened, about 4 minutes.
  3. Keep warm.

Ingredients for Pepper Cream Gravy

  • 1/4 cup butter or bacon drippings
  • 1/4 cup all-purpose flour
  • 1 qt. whole milk
  • 1/4 cup heavy cream
  • 1 tsp. kosher salt
  • 1 1/2 tsp. cracked pepper, freshly ground

Directions

  1. In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

Remaining Ingredients

  • 18 oz. turkey sausage
  • 3 3/4 lb. french fried potatoes, frozen
  • 18 oz. orange cheese curds
  • 2 lb., 10 oz.* eggs (24 large), beaten

*If using frozen or liquid whole egg product.

Sausage, Egg and Potatoes Preparation

  1. In a large sauté pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.
  2. For each serving, scramble 2 eggs (or approximately ⅓ cup liquid whole eggs) in a spray-coated 8-inch nonstick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5 oz. frozen french fries and drain well. Keep warm.

Mash Up Assembly

  1. Place hot french fries in shallow bowl.
  2. Distribute 1 ½ oz. sautéed mushrooms, 1 ½ oz. cheese curds and ¼ cup turkey sausage crumbles over the top.
  3. Bake in a hot oven for 1 minute to soften cheese
  4. Remove from oven and top with two scrambled eggs and ⅓ cup pepper cream gravy.

Eggs Napoleon with Prosciutto and Arugula Pesto

Eggs Napoleon with Prosciutto and Arugula Pesto

Yield: 12 servings

Ingredients

  • 1/2 cup ice cubes
  • 4 oz. arugula
  • 3/4 cup grated Parmesan cheese
  • 2 tbsp. toasted almonds
  • 1 tbsp. lemon juice
  • 1/2 cup olive oil
  • Salt and pepper, to taste
  • 2 lb. (2 large) russet potatoes
  • Canola oil, as needed
  • 8 oz. Prosciutto di Parma ham, julienned
  • 1/2 cup unsalted butter
  • 18 large eggs, beaten
  • Salt and pepper, to taste

Directions

In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice and almonds. Cover and pulse until almost smooth. Slowly pour in oil while blender is on. Season to taste with salt and pepper. Cover and reserve.

Wash and peel potatoes. From each potato, cut 18 very thin slices (gaufrettes) on a mandoline, or by hand. Keep potatoes in ice water for 10 minutes; drain and pat dry. Deep fry potatoes at 375° F until golden brown; drain and reserve.

In a large skillet, melt butter over medium heat. Add eggs using wire whisk; cook eggs until firm throughout with no visible liquid egg remaining. Season eggs with salt and pepper to taste.

To serve, lay a potato slice in the center of a lunch plate. Top with 2 tbsp. eggs and 2-3 strips of Prosciutto di Parma. Repeat layer, ending with a potato slice. Drizzle on top and around plate with 1½ tbsp. arugula pesto. Serve immediately.

Breakfast Parfait

Yield: 12 parfaits

Ingredients for Maple Hollandaise

  • 9 egg yolks
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 cup pure maple syrup
  • Pinch dry mustard
  • Pinch cayenne pepper
  • 12 oz. butter, softened
  • Salt and white pepper, to taste

Directions for Maple Hollandaise

  1. In heavy saucepan, whisk egg yolks, water, lemon juice, pure maple syrup, dry mustard and cayenne pepper until blended.
  2. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F.
  3. Slowly stir in butter until melted and heated through.
  4. Blend in salt and white pepper to taste.
  5. Cover and keep warm.

Additional Ingredients

  • 2 lb., 10 oz. frozen (thawed) or refrigerated liquid whole egg product or 24 large eggs
  • 12 slices bacon, cooked crisp and chopped
  • 4 cups ham, diced small
  • 1 1/2 cups cheddar cheese, shredded
  • Salt and pepper, to taste
  • 1 1/2 cups tomato, diced small
  • 1 1/2 cups avocado, diced small

Preparation

  1. Heat 1 tablespoon canola oil in a large nonstick sauté pan over medium heat.
  2. Pour in beaten eggs, season with salt and pepper, and scramble until eggs are firm throughout, with no visible liquid egg remaining.
  3. Cool, then cover and refrigerate.

Parfait Assembly

  1. In each microwaveable parfait cup, layer ingredients as follows: 3 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise, 1 slice chopped bacon, 3 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise, 1/3 cup ham, 2 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise and 2 tablespoons cheddar cheese.
  2. Cover and microwave for 1 minute, until warmed through.
  3. Garnish with 2 tablespoons tomatoes and 2 tablespoons avocados. Serve immediately.

Gremolata Scrambled Eggs

Gremolata Scrambled Eggs

Yield: 12 servings

Ingredients

  • 1/2 cup loosely packed, finely chopped parsley
  • 1 clove garlic, minced fine
  • Zest from 2 lemons
  • Salt, pepper to taste
  • Drizzle olive oil

Directions

Toss first 3 ingredients together, add salt and pepper and light drizzle of olive oil. Serve as garnish on scrambled eggs. Always make fresh for service.

EGGS BENEDICT

Servings: Serves 6 Prep Time: 15 minutes Cook Time: 35 minutes 

Ingredients

  • 2 1/2 tbsps unsalted butter (melted)
  • 8 slices sandwich bread
  • 6 slices bacon
  • 1/4 cup shredded cheddar cheese
  • 6 large eggs
  • pepper
  • salt

Preparation

  1. Preheat oven to 375 degrees F.
  2. In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
  3. Lightly butter 6 standard-sized muffin cups.
  4. Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
  5. Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
  6. Brush the tops of the bread in each muffin cup with melted butter.
  7. Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
  8. Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
  9. Run a knife around cups to loosen and serve immediately.