BLT & Egg Patty on a Bun

Directions

1.Two days before, thaw the Homestyle Scrambled Egg Patty under refrigeration at <40°F / 4°C.

2.Preheat convection oven to 300°F / 50°C. Remove scrambled egg patties from the refrigerator and place on aparchment-lined baking sheet(s). Place in a preheated convection oven and heat for ~11 minutes until internal temperature 165°F / 74°C held for at least 15 seconds. Transfer to an insert pan and cover with lid. Hold at >140°F / 60°C until service.

3.Wash medium tomatoes under cool running water and clean. Slice each tomato into 5 slices (~52 g). Wash green lettuce leaves and break into individual (7 g) leaves. Set aside until ready to assemble the sandwiches. Place in insert pan and cover with wrap. Hold at >140°F / 60°C until ready to assemble sandwiches.

4.Meanwhile, reheat precooked bacon slices in preheated oven according to package directions. Heat until internal temperature reaches >165°F / 74°C held for a minimum of 15 seconds. Transfer to an insert pan and cover with lid. Hold at >140°F / 60°C until ready to assemble sandwiches.

5.At point of service assemble the sandwiches. Open the bun and place lettuce leaf on the bottom half, followed by 1 slice of tomato, then 1 heated Homestyle Scrambled Egg Patty, and 2 slices of heated bacon (8 g). Top with 1 tbsp / 30 mL of mayonnaise and top with the other half of the bun. Serve immediately.

CCP: Product should be held at >140°F / 60°C for a maximum of 4 hours.