Breakfast Boat

Breakfast Boat Vegetarian

Download PDF

(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:

  1. Pull eggs from freezer. Open cases and remove 
cartons from case.
  2. Place cartons on sheet pans with space between 
to allow for thawing.
  3. Place pans on lowest available shelf in cooler to thaw. 
CCP: Hold below 41° F.
  4. Wash hands thoroughly.

PRE-PREP

Day of service:

  1. Clean and sanitize prep area.
  2. Pull chopped red skins from freezer and place 
at workstation.
  3. Pull 2 full sheet pans plus 1 half pan and place at workstation. Cover with parchment paper and lightly spray with pan spray.
  4. Wash hands thoroughly.
  5. 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

  1. 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.
  2. Empty potatoes into shallow steam table pans.

HOLD

  1. 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.
  2. Clean and sanitize prep area.
  3. Pull salt and pepper and pan spray. Place at workstation.

PRE-PREP

  1. 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.
  2. Wash hands thoroughly and cover with gloves.

PREP

Day of Service (continued):
  1. Empty eggs into steam table pans, using 3 lb. 12 oz. per pan.
  2. Whisk salt and pepper into eggs in pans, 1 tsp. of each 
in each pan.

COOK

  1. 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

  1. 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

  1. Pull cheese from cooler. Open bags and place in a food
 safe container. Place in assembly line.
  2. To assemble use #1 boat.
  3. Place 1/4 cup of potatoes in boat using a 4 oz. spoodle.
  4. Place 1/4 cup scrambled eggs on top using #16 disher.
  5. Sprinkle 1/2 oz of cheese on top (2 tbsp).
  6. Wrap in a foil sheet and place in warmer.

SERVE

  1. 1 boat. CCP: Hold above 135° F.

Breakfast Boat Nutrition Label

 


Recipes

Elevated Recipes

Global Recipes

Latin Recipes

Egg Salad Recipes

Upscale Deviled Eggs

Egg Bowls

EggPops

School Recipes

Commodity Board Recipes

The Culinary Institute of America Recipes

Breakfast Sandwiches

Entrees

Sandwiches

Salads and Sides



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

Mediterranean Cobb Salad with Nutritionist Kathleen Zelman

FEATURED SCHOOL RECIPE

POWER PACK OPTION

Power Pack

OUR RECIPE OF THE MONTH

Barbacoa Chilaquiles

Barbacoa Chilaquiles

You are now leaving an American Egg Board-funded site.
Click here to continuehttp://www.google.com.