| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
lb |
HAM SECTIONED CURED |
| 8 1/2 |
|
Dozen EGGS SHELL |
| 100 |
|
BREAD ENG MFFN 12OZ #95 |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE SLICE HAM INTO 1 OZ SLICES. GRILL UNTIL
LIGHTLY BROWNED. BREAK ONE EGG AT A TIME INTO SMALL BOWL; POUR ONTO
GRIDDLE; BREAK YOLK; PLACE 1 SLICE HOT HAM ON TOP OF EGG. SERVE HOT ON
SPLIT BUNS. NOTE: 1. IN STEP 1, 6 LB 4 OZ HAM, BONELESS, COOKED,
FROZEN, MAY BE USED. THAW HAM. NOTE: 2. IN STEP 4, BUNS MAY BE
TOASTED. Recipe Number: N03702 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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