| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
|
100 |
Servings |
INGREDIENTS
| 6 |
lb |
BACON;SLICED FZ |
| 6 1/4 |
lb |
CHEESE AMER/SLICE |
| 100 |
|
EGGS SHELL |
| 100 |
|
BREAD ENG MFFN 12OZ #95 |
INSTRUCTIONS
YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 16-INCH SHEET PAN TEMPERATURE: 375 F. OVEN
325 F. GRIDDLE
1. COOK BACON ACCORDING TO RECIPE NO. L-2 OR L-2-2. DRAIN; SET ASIDE FOR
USE
IN STEP 4.
2. PLACE ENGLISH MUFFIN 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 I SLICE BACON ON EGG.
5. PLACE I SLICE OF CHEESE ON BACON. CONTINUE TO COOK UNTIL CHEESE MELTS.
6. PLACE 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 325 F. CONVECTION OVEN 2 T0 3
MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04800
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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