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Chef Brian’s Breakfast Sandwich

Chef Brian’s Breakfast Sandwich

Pile on the protein for a hearty start to the day, with this layered delight of cheddar and ricotta cheeses, all-natural ham and a perfectly fried egg, all tucked neatly into a portable English muffin. 



  • 2 oz Smoked Ham, sliced
  • 3/4 oz Sharp White Cheddar Cheese Natural .75 oz
  • 1 ea Muffin English, 2 oz, Plain Sliced, CA856
  • 1 serving Rosemary Butter
  • 1-1/3 oz Ricotta Cheese, Whipped Part Skim
  • 1½ ea Egg Patty, 1.5 oz Fried Homestyle w/Cracked Black Pepper

Rosemary Butter

  • 8 oz Butter Blend 60/40 
  • Solid Salted
  • 4 oz Fresh Rosemary
  • 1/8 oz Salt Table
  • 1½ oz Garlic, Chopped


  1. Blend the Rosemary Butter ingredients together and refrigerate.
  2. Toast Muffin. When muffin is done spread rosemary butter on bottom, and spread ricotta on top bun.
  3. Heat ham on flat top and place cheddar to melt. Heat egg to temp. Place egg on bottom, then ham and cheddar.

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