Tuesday
Oct032017

Marisol Breakfast Sandwiches


Breakfast Sandwich

English Muffin

1

Piece

Refried Lentils

1.5

Oz

Baked Egg Cake

1

Portion

Provolone, Sliced 1/4”

1

Oz

Avocado

0.5

Each

Adobo Sauce

0.5

Oz

 

1.     Place all ingredients on English Muffin and heat in the oven for 8 minutes or until the eggs      are warm and cheese is melted

2.     Finish with Adobo Sauce and Avocado

3.     Enjoy

 

Egg Cake

Eggs

930

Grams

Water

195

Grams

Kosher Salt

15

Grams

Heavy Cream

115

Grams

 

1.     Whisk together all of the ingredients

2.     Spray a shallow baking dish with nonstick spray. Pour the mixture into the pan and let sit so          foam settles

3.     Cook in a water bath at 300 for 30 minutes or until set

4.     Let cool and portion into rounds

 

Adobo Sauce

Serranos, Stemmed

1,600

Grams

Garlic, Cloves, peeled

445

Grams

Lime Juice

600

Grams

Parsley Leaves

650

Grams

Cilantro

650

Grams

EVOO

1000

Grams

Water

1500

Grams

Salt

80

Grams

Sugar

50

Grams

 

1.     Cook the serranos and the garlic in a dry pan on medium heat, until slightly toasty and browned. Let cool

2.     Mix the above with parsley and cilantro. Add in the salt and sugar.

3.     In a blender, fill the top up half way with the pepper mixture, add in water, oil, and lime juice until the mixture purees smoothly. This will have to all be done in batches so reserve oil, water, and lime juice accordingly

4.     Pass the entire mixture though a chinois


Refried Lentils

Black lentils, dried

800

Grams

Onions, small dice

360

Grams

Blended Oil

200

Grams

Cumin, ground

50

Grams

Coriander, ground

30

Grams

Black pepper, ground

15

Grams

Roasted Garlic

200

Grams

Blended Oil

300

Grams

Water

2400

Grams

Salt

30

Grams

Lemon Juice

40

Grams

 

1.     Cover lentils with the water and cook until well done. Meaning very tender and almost mushy.

2.     Meanwhile, small dice the onions and sweat down in the first amount of blended oil. Cook until tender then add the ground spices to them

3.     When the lentils are done, mix them with the cooked onions, roasted garlic, and salt.

4.     Split into two batches. As well as the second amount of oil. Add the first batch of lentils into the robocoup, streaming in the oil. Blend until smooth and loose. Should be spreadable. Remove and put in a bowl. Do the same with the second batch. Season with the lemon juice. Check the salt level and add more if necessary 

 

English Muffin

Bread flour

378

Grams

Dry active yeast

6

Grams

Salt

13

Grams

Sugar

7

Grams

Water

270

Grams

Butter

28

Grams

Non Fat Milk Powder

23

Grams

 

 1.     Place all ingredients in a stand mixer with a dough hook. Mix for 7 minutes or until dough comes together and is not sticking to the bowl.

2.     Place dough into a bowl sprayed with non-stick spray and proof dough overnight in the fridge.

3.     The next day, roll dough out to a ¼ of an inch and cut out dough with a ring cutter. Allow dough to proof again at room temp for 45 minutes or until doubled in size.

4.     Place cut dough into a pan that has been lightly buttered and bake English muffin on each side until cooked through

5.     Allow to cool and cut in half.