Creamed Eggs & Ham on Tea Biscuit

Directions

1.Preheat oven to 325°F / 165°C. Dice the cooked ham into 0.5 cm pieces. Set aside for a later step and hold at <40°F / 4°C.

2.Remove Fully Cooked Scrambled Eggs from the refrigerator and knead cooked egg in the bag to break up the structure. Spray the insert pan(s) with cooking spray. Empty the contents of a bag into a 2” deep insert pan(s); add in the cooked, diced ham and stir gently. Cover the pan(s) with aluminum foil or lid. Place in preheated oven and heat for ~20 minutes.

3.While the eggs and ham are heating, slice the tea biscuits in half and place them in the insert pan to be used at point of service; cover with lid. May heat if desired in a convection oven at 250°F / 130°C to warm for ~10 minutes.

4.In a small stockpot, prepare the cheese sauce mix according to package directions. Add milk and whisk in the cheese sauce dry mix. Transfer to insert pan with a lid and hold at >140°F / 60°C until service.

5.Remove Fully Cooked Scrambled Eggs and ham mixture from the oven and add in ¼ of the prepared cheese sauce and the dried parsley. Heat for an additional 5 minutes until temperature reaches 170°F / 64°C held for at least 15 seconds. Hold at >140°F / 60°C until service.

6.At the point of service, place 2 heated tea biscuit halves on the plate. Place #16 scoop (1/4 cup / 60 mL) of creamed egg and ham mixture on top of each tea biscuit half. Ladle tea biscuit half with ½ oz (15 mL) of heated cheese sauce. May garnish with fresh sliced green onions.

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