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


  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.

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