Pub Breakfast Sandwich

Pub Breakfast Sandwich

Folded egg patty, Canadian bacon and Gouda cheese with Dijon Béchamel on a Pretzel Roll.

Yield: 12 sandwiches

Ingredients for Dijon Béchamel

  • 3 tbsp. unsalted butter
  • 1 tbsp. grated yellow onion
  • 1 minced garlic clove
  • 3 tbsp. all-purpose flour
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. dry mustard
  • 1/4 tsp. white pepper
  • 2 1/4 cups whole milk

Directions for Dijon Béchamel

  1. In a medium saucepan, melt butter over medium heat.
  2. Stir in onion and garlic; cook about 2 minutes or until onion begins to soften.
  3. Add flour, salt, dry mustard and pepper and stir well.
  4. Cook until mixture is pale gold in color, then whisk in milk, stirring constantly.
  5. Continue to stir and cook until mixture reaches a simmer and thickens.
  6. Whisk in Dijon mustard until smooth. Keep warm.

Ingredients for Egg Patty

  • 2 lb., 10 oz.* eggs (24 eggs)
  • Salt and pepper, to taste

Directions for Egg Preparation

  1. Beat together eggs with milk, salt and pepper.
  2. For each sandwich, pour ⅓ cup egg mixture into a nonstick 8-inch pan prepared with nonstick spray.
  3. Cook, omelet-style, until eggs are firm throughout with no visible liquid egg remaining.

Additional Ingredients

  • 24 slices Canadian bacon
  • 12 slices Gouda cheese
  • 12 (4 oz.) pretzel rolls

Sandwich Assembly

  1. Split pretzel roll and grill both sides until warm.
  2. Cover bottom half with 1 ½ tablespoons Dijon Béchamel, then egg patty, folded to fit the roll.
  3. Top with 2 slices Canadian bacon, a slice of Gouda and an additional 1 ½ tablespoons Dijon Béchamel.
  4. Cover with the top half of roll. Serve immediately.

*If using frozen or liquid whole egg product.

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

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