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Breakfast Burger Yield: 12 servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Hamburger buns or English muffin, split | (3-4 oz. each) | 12 | ||||
| Fresh or frozen hamburger patties | (3 oz. each) | 12 | ||||
| Thick-sliced pepper bacon slices, halved | (1 oz. each) | 12 | ||||
| Eggs | - | 24 large | ||||
| Cheddar cheese slices | (.75 oz. each) | 12 | ||||
| Prepared hollandaise sauce, kept warm | - | 2¼ cups |
- DIRECTIONS
- » Toast or grill buns; keep warm.
- » Grill or pan-fry hamburger patties and bacon until thoroughly cooked; drain off fat. Keep warm.
- » Grill or fry eggs over medium heat in a non-stick spray-coated pan until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). (Turn eggs over if desired, for additional firmness of yolks.). Keep warm.
- » Assemble sandwiches: Onto cut side of each bun bottom, layer a cheese slice, burger patty, 2 bacon halves, egg and 3 tablespoons hollandaise sauce. Add bun top and serve immediately.