Foodservice Recipe: Eggs Benedict Breakfast Sandwich
An convenient early-morning twist on the traditional Eggs Benedict, making gourmet breakfast on the go easy!
Pillsbury™ Golden Buttermilk Biscuits
8 pasteurized eggs
8 slices cooked ham
8 slices Cheddar cheese
8 tablespoons whole-grain mustard
Prepare Pillsbury Golden Buttermilk Biscuits per heating instructions.
- Meanwhile, heat 10-inch nonstick skillet over medium heat. Break 1 pasteurized egg into custard cup; carefully slide into skillet. Repeat with 3 more eggs. Cook 3 to 4 minutes or until whites are cooked and yolk is still intact. Repeat with remaining 4 pasteurized eggs.
- In separate skillet, cook 8 slices cooked ham 2 to 3 minutes on each side.
- Split each biscuit. On each bottom biscuit half, place with 1 slice Cheddar cheese. Top each with 1 ham slice and 1 egg. Spread 1 tablespoon whole-grain mustard on each top biscuit half; place each on top of egg. Serve sandwiches immediately.
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