White Cheddar, Bacon & Egg Ciabatta
| Shelf Life: | N/A |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
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Notes
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Ingredients
| 1 | ea. | Ciabatta - 4 x 4 |
| ¼ | tsp. | Vegetable Oil |
| 2 | large | Eggs |
| 2 | slices | Smoked Bacon |
| 2 | slices | White Cheddar Cheese |
| Salt to taste | ||
| Black pepper to taste |
Equipment
- Fork
- Spatula
- Cutting board
- Knife
- Foodservice gloves
Preparation
- Make sure the egg poacher is on and ready for use.
- Oil the egg mold.
- Crack the eggs into the mold, using a fork break the yolks and lightly mix the eggs.
- Season with salt and pepper.
- Close the poacher cover, add water, and allow to cook for 2 ½ minutes.
- Remove the eggs when cooked through.
- Cut the ciabatta in half, lengthwise.
- Place the cooked egg on the bottom portion of the roll, top with the cheese, then the bacon.
- Place the top of the roll on top to close the sandwich.
- Place the sandwich on the pre-heated 400º panini grill – close to press the sandwich and grill for 2 – 3 minutes to toast.
- Remove from the panini grill
PLATING
DINE-IN: Place the finished sandwich on a Cardinal R 0864 oval plate, garnish with 3 strawberry halves.
TO-GO: Place the sandwich in a DublView (#300090) bag, fold to close, seal with MADE Market round sticker.
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