Breakfast Boat 
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(HACCP Process #2)
Yield: 100 servings (1 piece, 4.6 oz. 129 g)
Meal Equivalencies: 2.5 oz. eq. meat/meat alternate, 1/4 cup starchy vegetable
Ingredients
- 11 lb. 4 oz. pasteurized whole eggs, frozen
(USDA Material #100046)
- 10 lb. seasoned, diced, roasted
redskin potatoes
- 3 lb. 2 oz. shredded Cheddar cheese, RF/RS (USDA Material #100012)
- 3 tsp. salt
- 3 tsp. ground, black pepper
- 1 oz. pan spray
Directions
3 days prior to day of service:
- Pull eggs from freezer. Open cases and remove
cartons from case.
- Place cartons on sheet pans with space between
to allow for thawing.
- Place pans on lowest available shelf in cooler to thaw.
CCP: Hold below 41° F.
- Wash hands thoroughly.
PRE-PREP
Day of service:
- Clean and sanitize prep area.
- Pull chopped red skins from freezer and place
at workstation.
- Pull 2 full sheet pans plus 1 half pan and place at workstation. Cover with parchment paper and lightly spray with pan spray.
- Wash hands thoroughly.
- Open bags of potatoes, empty onto trays, shaking to spread out potatoes. Use 4 lb. per full sheet pan and 2 lb. per half pan sheet pan.
COOK
- Place potatoes in preheated 400° F convection or combi oven. Bake for 15-17 minutes. CCP: Heat until an internal temperature of 145° F is reached for 15 seconds.
- Empty potatoes into shallow steam table pans.
HOLD
- Hold potatoes in warming cart above 135° F until service. CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
- Clean and sanitize prep area.
- Pull salt and pepper and pan spray. Place at workstation.
PRE-PREP
- Pull 3 shallow steam table pans and place at workstation. Spray lightly with pan spray. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.
- Wash hands thoroughly and cover with gloves.
PREP
Day of Service (continued):
- Empty eggs into steam table pans, using 3 lb. 12 oz. per pan.
- Whisk salt and pepper into eggs in pans, 1 tsp. of each
in each pan.
COOK
- Cover eggs and place in preheated 325° F convection
or combi oven. Bake for 10 minutes, whisk eggs. Bake for an additional 5 minutes or until an internal temperature of 155° F is reached. CCP: Heat until an internal
temperature of 155° F is reached for 15 seconds.
HOLD
- Hold eggs in warming cart above 135° F until service.
CCP: Hold above 135° F. SOP: Batch cook as necessary for best product and nutritional.
PREP
- Pull cheese from cooler. Open bags and place in a food
safe container. Place in assembly line.
- To assemble use #1 boat.
- Place 1/4 cup of potatoes in boat using a 4 oz. spoodle.
- Place 1/4 cup scrambled eggs on top using #16 disher.
- Sprinkle 1/2 oz of cheese on top (2 tbsp).
- Wrap in a foil sheet and place in warmer.
SERVE
- 1 boat. CCP: Hold above 135° F.
