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  • VOL 08, ISSUE 01 • WINTER 2020
Breakfast in Bread

Breakfast in Bread

Chef Brian Funk, Divisional Chef, Shawano-Marquette

Ingredients

  • 4 ea white eggs
  • 3 oz Canadian bacon, sliced
  • 2 1/2 oz mozzarella, shredded
  • 1 3/4 oz spinach
  • Choron sauce

Choron Sauce

  • 3 oz Hollandaise sauce, frozen
  • 1 oz fancy tomato paste

Preparation

  1. Preheat oven to 400 F. Take bread boule and hollow. Add eggs, ham, cheese and spinach. Bake in oven for 20 minutes. After it’s done, ladle choron sauce over and serve.

Choron Sauce

  1. Defrost Hollandaise sauce. Once defrosted mix with tomato paste. Put aside until use.

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