Asian-Inspired Street Toast
A recipe from Georgia Department of Education School Nutrition
Asian inspired flavors with shredded cabbage for crunch and a drizzle of Sriracha for some heat. This colorful, flavorful open-faced omelet on toast is special. This is a great menu addition for National School Breakfast Week or as a great limited time offer.
Ingredients:
- 2 qt + 1 pt Liquid eggs
- 1/2 tsp Salt, Kosher
- 1/2 tsp Pepper, black, ground
- 2 tbsp Garlic, granulated
- 1 tbsp Ginger, ground
- 1 fl. oz Oil, sesame
- 3 lbs + 12 oz Cabbage slaw mix, shredded
- 48 slice Bread, pullman, WG
- 48 Sprays Pan spray, butter flavored
- 1/2 cup Ketchup
- 2 cup Mayonnaise, low fat
- 1/2 cup Sriracha
- 1 cup Onions, green, small bias cut for garnish
Steps:
- Preheat oven to 375°.
- Pour eggs in a large bowl.
- Add salt, pepper, garlic, ginger, and sesame oil.
- Whisk gently to blend all seasonings.
- Add shredded cabbage mixture. Gently mix until well combined.
- Spray sheet pan well with pan spray and pour in egg mixture.
- Bake for 18 to 22 minutes. Rotate pan 180° halfway through baking.
- While eggs are baking, preheat combi to 375°F with 100% humidity, for toast.
- Spray both sides of the bread slices with butter spray and place evenly on sheet pan.
- Bake in preheated combi for 6-7 minutes, until bread is golden and toasted.
- When eggs are cooked, cut the omelets into 48 portions per sheet pan (6x8).
- Place one omelet on top of each piece of toast.
- Hot hold, uncovered, for service.
Pour 48 servings per sheet pan.
Cook to 145°F or higher for 15 seconds.
Hold at 135°F or above.
Sauce and Garnish
- Using a mixing bowl, whisk together the mayonnaise, ketchup, and sriracha.
- Place the sauce in squeeze bottles and cold hot for service.
Hold at 41°F or below.
To Serve
- Cut omelet topped toast diagonally.
- Drizzle each serving with 1 oz. sauce and approximately 2 teaspoons green onions.
Recipe Details
Harvest of The Month
Meal Components:
Grain (G)
Meat/Meat Alternate (M/MA)
Vegetable Other
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
- 1/2 cup Vegetable Other
- 1 oz. eq Grain (G)
HACCP Category:
Process #2 (Same Day)
Portions:
48
Portion Size:
1 slice of bread with omelet
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 128 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3 | g |
| Sodium: | 262 | mg |
Tips:
Consider adding pickled red onions to the garnish for a extra splash of color and flavor.
