Egg Cordon Blue with Dijon Cream Sauce

Directions

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

2.Cut swiss cheese slices (20 g) into halves. Take black forest ham slice (19 g) and roll it into a tube. Place the rolled ham slices into an insert pan and top with half slice of Swiss cheese. Cover with wrap and hold at <40°F / 4°C.

3.Preheat convection oven to 300°F/150°C. 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. Remove from the oven and place the rolled ham and swiss cheese diagonally on top of each egg patty. Broil the egg patty topped with the rolled ham/cheese for 2-3 minutes until the cheese is melted and bubbly. 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 Dijon Cream Sauce. In a medium saucepan, combine whipping cream and Dijon mustard. Whisk constantly over low heat for ~3 minutes or until heated. Season to taste with pepper and salt if needed. Hold at >140°F / 60°C until service when the sauce will be ladled over the melted cheese and ham egg patty.

5.At point of service, serve 1 each topped with 1 oz / 30 mL ladle of prepared Dijon Cream Sauce. Garnish with dried parsley. Serve immediately.

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