English muffin w/canadian
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6¼ | pounds | BACON;SLICED FZ |
| 6¼ | pounds | CHEESE AMER/SLICE |
| 8½ | Dozen EGGS SHELL | |
| 100 | BREAD ENG MFFN 12OZ #95 | |
Directions
YIELD: 100 PORTIONS (6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE
1. COOK BACON ACCORDING TO RECIPE NO. L-2-1 OR L-2-3. DRAIN; SET ASIDE FOR USE IN STEP 4.
2. PLACE ENGLISH MUFFINS HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.
3. BREAK ONE EGG AT A TIME IN SMALL BOWL;POUR ON GREASED GRIDDLE. FRY 2 MINUTES; TURN.
4. PLACE 1 SLICE BACON ON EGG.
5. PLACE I SLICE CHEESE ON TOP OF BACON. CONTINUE TO COOK UNTIL CHEESE MELTS.
6. PLACE I CHEESE AND BACON-TOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.
NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO. D-21) MAY BE USED.
2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325F. CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04806
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .