ROASTED VEGETABLE & EGG WRAP
AEB_FS_Recipes2010.indd 1
2/16/10 3:44 PM
Yield: 12 servings
ROASTED VEGETABLE & EGG WRAP
measurement
2 medium (6 oz.)
1 bunch (12 oz.)
1 cup (1 oz.)
1/4 cup (1 oz.)
1/4 cup (1 oz.)
1 tsp.
1/2 tsp. each
1/3 cup
ingredients
Poblano peppers, seeded and julienned
Asparagus, chopped
Mushrooms, sliced
Shallots, chopped
Sun-dried tomatoes, julienned thin
Dried oregano
Salt and Pepper
Olive oil, divided
measurement
3 cups
1/2 cup
1 Tbsp.
1/2 cup (4 oz.)
24 large (2 lb. 10 oz.*)
1/4 cup
12 (10-inch)
4 (8-10 oz. each)
ingredients
Fresh spinach
Garlic cloves
Olive oil
Mayonnaise
Eggs, beaten
Butter
Flour tortillas
Avocados, pitted, skinned,
quartered & sliced lengthwise
1. Prepare vegetables: Heat oven to 350°F. Toss peppers, asparagus, mushrooms, shallots,
tomatoes, oregano, salt and pepper in ¼ cup olive oil. Transfer to a sheet pan and roast for 15-20 minutes, turning once. Remove and keep warm.
2. Sauté spinach in remaining 1 ⅓ tablespoons olive oil just until wilted. Remove from heat;
keep warm.
3. In a small baking dish, roast garlic cloves in 1 tablespoon olive oil in oven at 350°F for 30 minutes;
cool. Blend mayonnaise and garlic until smooth; refrigerate.
4. Scramble eggs in melted butter over medium heat until firm throughout with no visible liquid
egg remaining; keep warm.
5. For each serving, warm a tortilla on a flat grill or in a pan; transfer to a plate. Spread 1 tablespoon
garlic-mayonnaise down the center of the tortilla. Place ½ cup scrambled eggs down the center of the tortilla. Top with a quarter of sliced avocado. Spread 2 tablespoons wilted spinach over avocado. Top with ¼ cup roasted vegetables. Roll up, burrito-style. Serve immediately.
* If using frozen or liquid whole egg product.
NOTE:Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
AEB_FS_Recipes2010.indd 2
1460 Renaissance Drive
Park Ridge, IL 60068-1340
(847) 296-7043
www.aeb.org • aeb@aeb.org
F-0630
2/16/10 3:44 PM
CHEESY HUEVOS WRAP
AEB_FS_Recipes2010.indd 3
2/16/10 3:44 PM
Yield: 12 servings
CHEESY HUEVOS WRAP
measurement
ingredients
18 large (2 lb.*)
2 oz.
1/3 cup (2 oz.)
1-1/2 cups (1.5 oz.)
1-1/2 cups (6 oz.)
1-1/2 cups (6 oz.)
To taste
12 (6 to 8-inch size)
Eggs
Clarified butter
Seeded and diced poblano peppers
Chopped fresh spinach leaves
Diced tomatoes
Sharp white Cheddar cheese, shredded
Salt and white pepper
Flour or corn tortillas, kept warm
directions
1. Beat eggs.
2. Heat butter in a large non-stick pan over medium heat. Stir in peppers, spinach and
tomatoes; cook 1 minute.
3. Stir in eggs; reduce heat to low. Cook and scramble until eggs are firm throughout
with no visible liquid egg remaining. Stir in cheese to melt; season with salt and white pepper, to taste.
4.To serve, portion about ½ cup egg mixture onto each tortilla; roll up.
Serve immediately.
* If using frozen or liquid whole egg product.
NOTE:Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
1460 Renaissance Drive
Park Ridge, IL 60068-1340
(847) 296-7043
www.aeb.org • aeb@aeb.org
F-0630
AEB_FS_Recipes2010.indd 4
2/16/10 3:44 PM
WHICH-CAME-FIRST CHICKEN & EGG SANDWICH
AEB_FS_Recipes2010.indd 5
2/16/10 3:44 PM
WHICH-CAME-FIRST CHICKEN & EGG SANDWICH
measurement
2 Tbsp.
1-1/2 cups (10 oz.)
1/4 cup
1/4 cup
2 tsp.
1 tsp.
1 tsp.
To taste
18 large (2 lb.*)
6 (6-inch)
3/4 cup (6 oz.)
1/4 cup
Yield: 12 servings
ingredients
Clarified butter
Cooked & diced skinless chicken meat
Green bell peppers, diced
Red bell peppers, diced
Pimenton (smoked paprika)
Hot paprika
Garlic, chopped
Salt and Pepper
Eggs, beaten
Soft submarine rolls
Sour cream
Fresh dill, chopped
directions
1. Heat butter in very large non-stick pan. Stir in chicken, bell peppers, paprikas, garlic,
salt and pepper. Cook over medium heat for 2-3 minutes until vegetables are tender.
2. Pour in eggs. Cook and fold eggs into chicken mixture. Continue cooking until eggs
are firm throughout with no visible liquid egg remaining.
3. Spread 1 tablespoon sour cream onto cut side of each roll bottom. Portion ¾ cup egg
mixture onto each roll. Sprinkle with dill. Cut roll in half. Serve immediately.
* If using frozen or liquid whole egg product.
NOTE:Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
AEB_FS_Recipes2010.indd 6
1460 Renaissance Drive
Park Ridge, IL 60068-1340
(847) 296-7043
www.aeb.org • aeb@aeb.org
F-0630
2/16/10 3:44 PM
CIAO CIABATTA BREAKFAST SANDWICH
AEB_FS_Recipes2010.indd 7
2/16/10 3:44 PM
CIAO CIABATTA BREAKFAST SANDWICH
measurement
6 large
1 cup 1 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
1/8 tsp. each
12 (1-2 oz. each)
12 large
24-36 leaves
12
1 lb. 8 oz.
Yield: 12 servings
ingredients
Roma tomatoes, halved lengthwise
Olive oil
Garlic, minced
Fresh basil, chopped
Fresh thyme, chopped
Chives, minced
Parsley, chopped
Fresh rosemary, minced
Salt and Pepper
Pancetta slices
Eggs
Basil leaves
Ciabatta rolls, sliced in half
Goat cheese
directions
1. Heat oven to 275°F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut
side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40 minutes; remove and keep warm.
2. Heat oven to 400°F. Place pancetta slices on parchment-coated sheet pan.
Cook until crisp; remove and keep warm.
3. Fry eggs over medium heat in non-stick pan until whites are set (completely coagulated
and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired, for additional firmness of yolks. Keep warm.
4.For each sandwich, spread 1 oz. (2 tablespoons) goat cheese on cut sides of a roll.
Place a roasted tomato slice on the ciabatta roll bottom, then add a crispy pancetta slice, 2-3 basil leaves and top with a fried egg. Close with roll top. Serve immediately.
AEB_FS_Recipes2010.indd 8
1460 Renaissance Drive
Park Ridge, IL 60068-1340
(847) 296-7043
www.aeb.org • aeb@aeb.org
F-0630
2/16/10 3:44 PM
M. HENRY’S FRIED EGG SANDWICH
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2/16/10 3:44 PM
Yield: 12 servings
M. HENRY’S FRIED EGG SANDWICH
measurement
ingredients
24 slices (approx. 1 lb. 8 oz.)
24 large
1-1/2 cups (6 oz.)
Approx. 8 tomatoes (2 lb. 4 oz.)
24 large
1/2 cup
Applewood smoked bacon, cooked crisp
Sourdough bread slices
Gorgonzola cheese, crumbled
Plum tomatoes, sliced
Eggs
Fresh thyme, chopped
directions
1. Cook and drain bacon; keep warm.
2. Toast bread; keep warm
3. For each sandwich, place a toast slice on a plate. Top with 1 tablespoon gorgonzola;
spread evenly on toast. Add 2 bacon slices and 3 oz. tomato slices.
4.For each serving, fry 2 eggs until whites are set (completely coagulated and firm) and
yolks begin to thicken (no longer runny, but not hard). Turn eggs over, if desired,
for additional firmness of yolks. Remove eggs; place over tomato.
5. Sprinkle on 2 teaspoons thyme and close sandwich with another toast slice.
Serve immediately.
1460 Renaissance Drive
Park Ridge, IL 60068-1340
(847) 296-7043
www.aeb.org • aeb@aeb.org
F-0630
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2/16/10 3:44 PM
CHEESE & BACON SCRAMBLE IN MINI-PITAS
AEB_FS_Recipes2010.indd 11
2/16/10 3:44 PM
Yield: 12 servings
CHEESE & BACON SCRAMBLE IN MINI-PITAS
measurement
ingredients
2 oz.
12 large (1 lb. 5 oz.*)
3 oz.
1 cup (4 oz.)
1 cup (4 oz.)
1/2 cup (1 oz.)
To taste
12 — 3-inch size
(approx. 1 lb. 4 oz.)
Clarified butter
Eggs, beaten
Applewood smoked bacon, cooked and crumbled
Cheddar cheese, shredded
Smoked Gouda cheese, shredded
Green onion, sliced
Salt and Pepper
Pita bread, top 1/4 sliced off
directions
1. Heat butter in a very large non-stick pan over medium heat. Stir in eggs; cook and
scramble just until eggs begin to thicken.
2. Stir in bacon, cheeses, green onion, salt and pepper. Continue cooking and gently
scrambling until eggs are firm throughout with no visible liquid egg remaining.
3. To serve, portion about ⅓ cup egg mixture into each pita pocket. Serve immediately.
* If using frozen or liquid whole egg product.
NOTE:Do not let uncooked egg mixture remain at room temperature for longer than one hour
(including preparation and service time).
1460 Renaissance Drive
Park Ridge, IL 60068-1340
(847) 296-7043
www.aeb.org • aeb@aeb.org
F-0630
AEB_FS_Recipes2010.indd 12
2/16/10 3:44 PM