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Egg Sliders
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Eggs
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. |
12 large |
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Fully-cooked sausage patties, kept warm
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12 (1.0-1.5 oz. each) |
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Cooked bacon slices, warm
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12 oz.
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12 slices |
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Cheddar cheese slices, halved diagonally
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4 to 6 oz. |
6 slices
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Mini-burger buns or small rolls, halved
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12 (1.0-1.5 oz. each) |
- Fry eggs in spray-coated non-stick or buttered non-stick pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Keep warm.
- For each sandwich, place a sausage patty onto bun bottom; top with an egg. Cut a bacon slice in half crosswise; place these on top of the egg. Top with cheese triangle and bun top. Repeat for remaining sandwiches.
* If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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