Southwest Benedict Sliders with Green Chile Hollandaise

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
16

A classic breakfast awakens those with adventurous tastes. English muffins are stacked with savory chorizo, warm poached eggs and finished with unexpected green chile hollandaise sauce featuring MINOR’S® Fire Roasted Poblano Flavor Concentrate.

Ingredients

16 oz Minor’s® Hollandaise Sauce Gluten Free 12x24oz (Pouch), prepared
2 oz Minor’s® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
32 Eggs
16 English Muffin, split, toasted
32 oz Chorizo sausage, grilled, hot

Steps

  1. Whisk together Hollandaise and Fire Roasted Poblano Flavor Concentrate. Reserve.
  2. Bring a heavy bottomed pot of water to a boil; reduce to a simmer. Crack eggs into individual ramekins, and add one at a time to the simmering water. Poach for 7-9 minutes or until desired doneness is reached.
  3. While the eggs are cooking, arrange the grilled chorizo on the English muffins. Remove the poached eggs from the pot with a slotted spoon. Be sure to remove any excess moisture. Place egg on top of the chorizo.
  4. Top with green chile hollandaise.

Additional Tips

Additional Tips

Serve with a side of fruit and whole grain biscuits for a balanced meal.

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

FSD Resources