| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | 100 | Servings | |
INGREDIENTS
| 6 1/4 | lb | BACON;SLICED FZ |
| 6 1/4 | lb | CHEESE AMER/SLICE |
| 8 1/2 | Dozen EGGS SHELL | |
| 100 | BREAD ENG MFFN 12OZ #95 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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