Breakfast Parfait

Breakfast Parfait

Ingredients and Directions

Maple Hollandaise


  1. In heavy saucepan, whisk egg yolks, water, lemon juice, pure maple syrup, dry mustard and cayenne pepper until blended.

  2. Cook over very low heat stirring constantly until yolk mixture bubbles at edges and reaches 160° F.

  3. Slowly stir in butter until melted and heated through.

  4. Blend in salt and white pepper to taste.

  5. Cover and keep warm.


  • 9 egg yolks
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/2 cup pure maple syrup
  • Pinch dry mustard
  • Pinch cayenne pepper
  • 12 oz. butter, softened
  • Salt and white pepper, to taste


  1. Heat 1 tablespoon canola oil in a large nonstick sauté pan over medium heat.

  2. Pour in beaten eggs, season with salt and pepper, and scramble until eggs are firm throughout, with no visible liquid egg remaining.

  3. Cool, then cover and refrigerate.


  • 2 lb., 10 oz. frozen (thawed) or refrigerated liquid whole egg product or 24 large eggs
  • 12 bacon slices, cooked crisp and chopped
  • 4 cups ham, diced small
  • 1 1/2 cups cheddar cheese, shredded
  • Salt and pepper, to taste
  • 1 1/2 cups tomato, diced small
  • 1 1/2 cups avocado, diced small
Parfait Assembly


  1. In each microwaveable parfait cup, layer ingredients as follows: 3 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise, 1 slice chopped bacon, 3 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise, 1/3 cup ham, 2 tablespoons scrambled eggs, 2 tablespoons Maple Hollandaise and 2 tablespoons cheddar cheese.

  2. Cover and microwave for 1 minute, until warmed through.

  3. Garnish with 2 tablespoons tomatoes and 2 tablespoons avocados. Serve immediately.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.