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

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources