1 day prior to day of service:
Pull eggs from freezer. Open cases and remove pouches from case.
Place pouches on sheet pans with space between to allow for thawing.
Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.
Wash hands thoroughly.
Day of service:
Clean and sanitize prep area.
Pull sausage patties from freezer and place at workstation.
Cook sausage according to manufacturers directions.
Pull pretzel buns and cheese from the cooler and place at workstation.
Pull CNB eggs from cooler and place at workstation.
Place one pouch of eggs in each half steam table pan.
If using water immersion, heat large vessel filled 3/4 full with water to simmer.
Add pouches to water between 180° F-190° F. Do Not Boil.
Stir water and bags every 5 minutes to insure proper cooking, for 20-25 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
Alternatively, place one pouch of eggs in each half steam table pan.
Place uncovered in preheated steamer for 15-20 minutes. CCP: Heat until an internal temperature of 165° F is reached for 15 seconds. SOP: To measure internal temperature, place thermometer between two pouches or fold over 1 pouch. DO NOT PUNCTURE!
Using thick potholders gently knead each bag of eggs to break up any clumps. Be careful as the bags are HOT and they retain their heat. Hold in warming cart above 135° F. CCP: Hold above 135° F.
Pouches retain internal temperatures as long as they remain UNOPENED. CCP: Hold above 135° F.
Wash hands thoroughly and put on gloves. SOP: Never handle ready-to-eat foods with bare hands.
Assemble sandwiches by placing 1 sausage patty on bottom of bun.
Top with 1 slice of cheese. Add 1/4 cup scrambled eggs using a #16 disher.
Add top bun.
Press firmly together.
Wrap in foil bag.
Hold in warming cart, above 135° F. CCP: Hold above 135° F.
1 brunch pretzel bun. CCP: Hold above 135° F.
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.