Egg Patty Benedict with Hollandaise Sauce

Directions

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

2.Preheat convection oven to 300°F / 150°C.

3.Remove scrambled egg patties from the refrigerator and place on a parchment-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.

4.Meanwhile, while egg patties are heating, prepare the Hollandaise Sauce mix according to package directions adding margarine and water. Hold at >140°F / 60°C until service when ready to assemble Egg Patty Benedict.

5.Remove sliced black forest ham slices from the refrigerator and place in insert pan. Hold at <40°F / 4°C until ready to assemble sandwiches.

6.Slice English muffins into halves and place in insert pan; set aside until point of service.

7.At point of service, toast English muffins until lightly brown. Place 2 slices (37 g) of black forest ham folded in half on top of one half of English muffin. Top with scrambled egg patty and ladle 1 oz (30 mL) of prepared Hollandaise sauce over top; garnish with dried dill weed. Serve immediately.

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