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Wake up your mornings with 9 “Over Easy” recipes featuring
Wake up your mornings with 9 “Over Easy” recipes featuring NESTLé Professional Products. Country Fried Steak Prep Time: 10 min Yield: 1 ea Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Prep Time: 10 min Cook Time: 10 min INGREDIENTS WEIGHT Country Fried Steak, prepared ME ASURE 1 ea Trio Country Gravy, prepared 6 oz ½ cup Roasted Potatoes 3 oz ½ cup Fruit Bowl 2 oz ¼ cup Trio Southern Country Gravy, prepared 2.5 oz ½ cup Eggs, sunny side up Or scrambled 2 oz 2 ea Trio Southern Country Gravy, prepared ¼ cup PROCEDURE 1. Fry the steak in a deep fryer according to manufacturer’s directions. 2. Remove from fryer and place on plate with roasted potatoes and eggs made to order. 3. Ladle 3 fl oz of gravy on half the steak and garnish with chopped parsley. 4. Serve with fruits on the side. Sub-recipe Roasted Potatoes Yield: Weight: 2 lb 12 oz/Volume: 2 qt Servings/Size: 10 servings Prep Time: 20 min Cook Time: 3 0 min INGREDIENTS WEIGHT Oil, vegetable ME ASURE ¼ cup Yukon gold potato, quartered OR diced ½” 2 lb 2 qt Yellow onion, diced ¼” 8 oz 2 cups Red pepper, diced ½ ” 8 oz 2 cups Garlic, fresh, sliced 1 oz 4 Tbsp Salt, kosher .5 oz 2 Tbsp Parsley, chopped 2 tbsp PROCEDURE 1. Heat the oil in a pan over medium heat. Add the potatoes, taking care to color each side. 2. When potatoes are golden brown, add the salt, onion, garlic and pepper. Saute until potatoes are tender, about 5-7 minutes. 3. Toss with parsley before serving. To order Trio Country Gravy, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 1 Prep Time: 10 min Prep Time: 5 min Southern Style Benedict Potato and Egg Breakfast Strata Yield: 1 ea Yield: 1 ea Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Servings/Size: 1 ea Cuisine: American Categor y: Breakfast/Brunch Prep Time: 10 min Cook Time: 25 min Prep Time: 5 min Cook Time: 15 min INGREDIENTS WEIGHT ME ASURE INGREDIENTS WEIGHT ME ASURE Cornmeal Cakes 4 oz 1 ea Potato and Egg Strata 7 oz 1 slice Eggs, poached 2 ea Cherry tomatoes, halved 2.5 oz 1 cup Minor’s Hollandaise, thawed and warmed 4 Tbsp Parsley, leaves only Chives, chopped 1 Tbsp Oil, olive 6 ea .5 oz Salt, kosher PROCEDURE 1. Place 1 cooked cornmeal cake on a serving plate. 2. Arrange the 2 poached eggs in center of cornmeal cake. 3. Pour the hollandaise over the eggs. Garnish with chopped chives. 1 Tbsp 1 tsp PROCEDURE 1. Place one slice of Potato and Egg Strata on serving plate. (Strata can be served warm or room temperature.) 2. Combine the tomatoes, parsley, salt and olive oil in a bowl, toss well. 3. Place heated strata on a plate and garnish with tomato salad. SERVING SUGGESTIONS: Serve with tomato slices Sub-recipe Sub-recipe Cornmeal Cakes Potato Egg Strata Yield: Weight: 3 lbs / Volume: 40 fl oz Yield: 1 hotel pan Servings/Size: 10 servings / 4 fl oz per serving Servings/Size: 30 servings – 7 oz per serving Prep Time: 10 min Cook Time: 4 min Prep Time: 15 min Cook Time: 45 min INGREDIENTS WEIGHT ME ASURE INGREDIENTS WEIGHT ME ASURE Canned corn, drained 20 oz 4 cups Stouffer’s Cheesy Hashbrowns 5 lb 9 cups Milk, whole 5.3 oz 2/3 cup Cooked crumbled bacon 9 oz 2.25 cup Flour, AP 4.5 oz 2/3 cup Green bell peppers, diced 10.5 oz 2.25 cup Butter, unsalted, melted 8 oz 1/2 cup Red bell peppers, diced 10.5 oz 2.25 cup Cornmeal, yellow 4.5 oz 2/3 cup Yellow onions, diced 10.5 oz 2.25 cup Eggs, large 4 ea Button or Cremini mushrooms, sliced 9 oz 3 cup Yolk, large 2 ea Eggs, beaten 1lb14oz 15 ea Chives, chopped 6 Tbsp Whole milk 12 oz 1½ cup Ham, smoked, ¼’’ dice 3.5 oz 1/2 cup Panko bread crumbs 7.2 oz 1 ½ cup Butter for cooking 4 oz 1/2 cup Shredded cheddar cheese 8.5 oz 2 cup Salt PROCEDURE 1. Using a food processor, pulse corn for 10-15 seconds until it is roughly chopped. 2. Transfer chopped corn to a large mixing bowl. Add all remaining ingredients and mix well with a rubber spatula to combine. 3. To cook, place a medium-sized nonstick sauté pan over medium high heat. Add 1 tsp of butter to the pan. Once the butter is melted, swirl to evenly coat the pan, then ladle in 4 fl oz of the cornmeal cake batter. Cook on medium high heat for 2 minutes or until nicely browned. Using a spatula, flip the corn cake and cook for an additional 2 minutes until both sides are browned. Use immediately. 1 Tbsp PROCEDURE 1. Preheat oven to 375 degrees. 2. In a large sauté pan over medium heat, reduce the Cheesy Hash browns until the cheese sauce has thickened. Set aside. 3. Sauté onions, green peppers, red peppers, and mushrooms together into a mixture, set aside. 4. Combine beaten eggs, milk, and salt together. 5. Mix half the egg and milk mixture with bacon and vegetable mixture 6. To assemble the strata, line a hotel pan with parchment paper, then spray the bottom and sides with non-stick cooking spray. Lay 2/3 of the Stouffer’s Cheesy Hashbrowns in a thin layer, spreading evenly. Place the egg, vegetable, and bacon mixture on top of the hash browns and spread evenly. Lay the remaining Cheesy Hashbrowns on top of the egg mixture, cover completely with a layer of panko bread crumbs and finish with the remaining egg and milk mixture. 7. Cover with foil and poke holes on the surface of the foil with a knife. Bake for 35-40 minutes, Remove from oven and uncover, sprinkle shred- ded cheese and bake uncovered for 10 minutes. Use a knife to loosen the strata from the edges of the hotel pan. Let rest for 10 minutes before serving. To order Minor’s Hollandaise, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 To order Stouffer’s Cheesy Hashbrowns, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 2 Prep Time: 10 min Prep Time: 15 min Dutch Apple Pancake Creamy Egg Skillet Yield: 1 ea Yield: 1 ea Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Prep Time: 10 min Cook Time: 25 min Prep Time: 15 min Cook Time: 25 min INGREDIENTS WEIGHT ME ASURE INGREDIENTS WEIGHT ME ASURE Stouffer’s Escalloped Apples 5.5 oz ½ cup Mushroom, Pepper and Onion Gravy, warmed 12 oz 1.5 cup Sugar, white, granulated .35 oz 2 tsp Eggs, whole 2 ea Butter, unsalted .5 oz 1 Tbsp Parmesan, shredded 1 Tbsp Lemon juice 2 tsp Italian parsley, chopped 1 tsp Dutch Pancake Batter ½ cup Powdered sugar 1 tsp Bacon, cooked, sliced 56 g PROCEDURE 1. Place one cup of mushroom, pepper & onion gravy in a 6 inch cast iron skillet. 2. In a separate, nonstick pan, cook two eggs sunny side up, just until the whites are set. Once the whites are set, slide the eggs out of the nonstick pan and over the gravy in the cast iron skillet. 3. Sprinkle cheese on eggs and place in oven or salamander until cheese is melted 4. Remove from oven, garnish with chopped parsley and toast soldiers on the side 2 slices PROCEDURE 1. Heat a 6 inch skillet and place apples, sugar and butter. Cook for 10 minutes or until apples are caramelized and golden brown. Reserve one third of the apples for garnish 2. Spoon the batter into the skillet and bake at 350 for 15 minutes 3. Garnish with reserved apples, powdered sugar, and top with the crisp bacon Sub-recipe Sub-recipe Mushroom, Pepper and Onion Gravy Dutch Pancake Batter Yield: Weight: 8 lb 3 oz/Volume: 15 cups Yield: Weight: 40 fl oz Servings/Size: 10 servings/12 oz Servings/Size: 10 Servings / 4 fl oz per serving Prep Time: 15 min Cook Time: 25 min Prep Time: 5 min INGREDIENTS WEIGHT ME ASURE Eggs, large 1lb 2 oz 9 ea Salt, kosher 3/4 tsp Milk, whole 12 oz 12 fl oz Flour, AP 6.5 oz 1 ½ cup Butter, melted 3 oz 6 tbl Vanilla extract Sugar, granulated Nutmeg, grated 2 oz WEIGHT ME ASURE 1 lb 4 oz 5 cup Red pepper, ½” dice 2 lb 5 cup Yellow onions ½” dice 1 lb 2½ cup Fresh garlic, chopped 1.5 oz 10 tsp Oil, grapeseed Stouffer’s Creamed Chipped Beef 3/4 tsp Baking powder INGREDIENTS Cremini mushrooms, raw, sliced 1/8” ¾ cup 5 lb 12 oz 10 cup ½ tsp PROCEDURE 3 Tbsp 1. Heat oil in pan over medium heat. Add onions and salt and sauté until soft 2. Add the peppers, mushrooms and garlic and sauté until soft 3. Add the creamed chipped beef and bring to a boil, being careful not to overcook ¼ tsp PROCEDURE 1. Using a whisk, beat eggs in a bowl until thick and pale in color. 2. Add remaining ingredients and whisk well to combine. Batter will hold, refrigerated, for 12 hours. To order Stouffer’s Escalloped Apples, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 To order Stouffer’s Creamed Chipped Beef, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 3 Prep Time: 5 min Prep Time: 10 min Sausage Spoon Bread Green Chili-Beef Breakfast Burrito Yield: 1 ea Yield: 1 ea Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Prep Time: 5 min Cook Time: 10 min Prep Time: 10 min Cook Time: 5 min INGREDIENTS WEIGHT ME ASURE INGREDIENTS WEIGHT ME ASURE Spoon Bread 8 oz 1 slice Green Chili Creamed Beef Sauce, warm 3 oz ¼ cup Country Sausage Gravy, warmed 3 oz Green onions, sliced 2 oz Fried eggs (optional) Eggs, scrambled 3 ea 1 Tbsp Cheddar, shredded 2 Tbsp 2 ea Flour Tortilla, 8’’ PROCEDURE 1. Warm the spoon bread in oven until heated through 2. Spoon the gravy on top 3. Garnish with sliced green onions 1 ea Jalapenos, sliced .5 oz 2 Tbsp Avocado slices 1.5 oz 3 ea Cilantro leaves 1 Tbsp PROCEDURE 1. Heat the flour tortilla in a non stick pan or on the griddle. 2. Spread Green Chili Creamed beef sauce over the tortilla. Spoon scrambled eggs over sauce and fold the tortilla into a burrito. 3. Garnish with cilantro, avocado and sliced jalapenos. Sub-recipe Spoon Bread Yield: Weight: 8 lb 12 oz/Volume: 1 hotel pan Servings/Size: 10 servings Sub-recipe Prep Time: 15 min Green Chili Creamed Beef Sauce Cook Time: 40 min INGREDIENTS WEIGHT ME ASURE Yield: Weight: 2 lb 4oz / Volume: 1 qt Milk 4 lb 12 oz 9 cups Servings/Size: 16 servings / ¼ cup per serving Yellow cornmeal 1 lb 8 oz 3 cup Prep Time: 20 min Cook Time: 15 min Butter, melted 12 oz 3 cup INGREDIENTS WEIGHT ME ASURE 12 ea Garlic, fresh, sliced 1 oz ¼ cup Eggs, separated Baking powder 1 oz 2 Tbsp Oregano, fresh .25 oz ¼ cup Scallions 1.5 oz 6 Tbsp Cumin, ground .5 oz 1 tsp Salt 2 oz 6 Tbsp Diced roma tomatoes 7 oz 1 cup Cheese, Swiss, grated 6.5 oz 1½ cup Canned green chile, drained 8 oz 1 cup Water 2 oz ¼ cup Chef Mate Creamed Beef 10 oz 1 cup PROCEDURE 1. Preheat oven to 350º 2. Boil 6 cups of milk. Add cornmeal in a steady stream. When fully incorporated, add butter and salt and cook over low heat for about 10 minutes. 3. Remove from the pot, place in a bowl and cool until it is lukewarm 4 In another bowl, beat the egg yolks until they lighten in color, then add them to the cornmeal mix. 5 In another bowl, mix the baking powder and remaining milk. Add this to the cornmeal mixture until incorporated 6 In a separate bowl, beat the egg whites until stiff, gently fold them into the cornmeal mix. 7 Transfer to a hotel pan and bake until golden, about 40 minutes Oil, canola 1 tbl Salt, kosher 1 tbl Jalapeno, fresh 1 oz ¼ cup Onion, diced 6.5 oz 1 cup PROCEDURE 1. Heat the oil in a pan over medium heat. Add garlic and onions and sauté until soft and translucent, about 2-3 minutes. 2. Add cumin, oregano, tomato and chile and sauté until tomatoes are soft, about 1-2 minutes. 3. Add salt and water and cook for 5 minutes over medium heat. 4. Add Creamed Beef and bring to a boil. Simmer for 10 minutes, then hold warm for service. To order Chef-mate Country Sauce Gravy, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 To order Chef-mate Creamed Beef Sauce, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 4 Prep Time: 10 min Prep Time: 10 min Ultimate Breakfast Pizza Sonoma Classic Brunch Yield: 1 ea Yield: 1 ea Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Prep Time: 10 min Cook Time: 15 min INGREDIENTS Servings/Size: 1 ea Cuisine: American Categor y: Breakfast Prep Time: 10 min Cook Time: 15 min WEIGHT Prepared 8’’ pizza crust, fully cooked ME ASURE INGREDIENTS WEIGHT ME ASURE 1 ea Bell pepper (orange, red or green) trimmed 7 oz ¼ cup Trio Country Gravy, prepared 6 oz ½ cup and cored Sausage, crumbled, cooked 3 oz ½ cup Chef-Mate Corned Beef Hash 6 oz 3 ea Mushrooms, sliced, cooked 2 oz ¼ cup Onions, diced ¼’’, sautéed 1 oz 2 Tbsp Cheddar, shredded 2.5 oz ½ cup Cheddar cheese, shredded 1 oz 1 ea Eggs, scrambled 2 oz 2 ea Chives, chopped 2 Tbsp Tomatoes, diced ¼” ¼ cup Eggs, scrambled 3 ea Chives, chopped 1 tbl Cilantro leaves 1 Tbsp PROCEDURE PROCEDURE 1. Spoon the gravy over the pizza crust and spread evenly. Top gravy with sausage, mushrooms and cheddar. 2. Bake in a 350 oven for 10 minutes until crust is golden brown and cheese melted. 3. Top with the scrambled eggs, diced tomatoes and garnish with chopped chives. 1. Steam the bell pepper for about 6-8 minutes or until tender. Cool. 2. Mix the corned beef hash with the sautéed onions. Use the mixture to fill the cooked bell pepper. 3. Sprinkle the shredded cheese on top of the pepper bake, upright, in a 375 oven until heated through and cheese is melted, about 15 minutes. 4. Garnish with chopped chives and serve with soft scrambled eggs. SERVING SUGGESTIONS: For a spicier offering, mix the country gravy with 2 teaspoons of Tabasco sauce. To order Chef-Mate Corned Beef Hash, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 To order Trio Country Gravy, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 Mango Smoothie Prep Time: 10 min Yield: 3.8 lbs Portion Size: 10/1 cup Number of Portions: 10 Servings Ser ving Station: Breakfast, To - Go Prep Time: 10 min Cook Time: 0 min INGREDIENTS ME ASURE Mango, chopped 4 cups Mango nectar 5 cups COFFEE MATE® FRENCH VANILLA LIQUID 1 cup CREAMER Ice cubes 4 cups Almonds, sliced 10 tsp PROCEDURE 1. Combine mango, mango nectar, COFFEE MATE® FRENCH VANILLA LIQUID CREAMER, and ice cubes in a blender and puree till smooth. 2. Serve one cup portions garnished with 1 tsp. almonds. To order COFFEE MATE® FRENCH VANILLA LIQUID CREAMER, please contact your local NESTLé professional sales representative or call us at 1-800-288-8682 At a minimum, the cooking and handling instructions set forth in the Food Code of the U.S. Public Health Service of the Food and Drug Administration, Department of Health and Human Services, should be reviewed and followed with respect to your preparation of this recipe. 5
