Bocata de Huevo
Egg sandwich on brioche with smoked bacon, piquillos peppers, salsa verde, & garlic aioli.
Final Plating
Cross-Section
Server Description
Egg sandwich with bacon and piquillo peppers
pronunciation
BOW COT AH - DAY - HUEY VOH
runner description
Egg sandwich
Line up notes
allergies
Dairy
Egg
Gluten
–
–
–
ingredients
• 1 each / 55g brioche sandwich roll, toasted
• 2 T / 30g garlic aioli
• 2 pc / 45g piquillo pepper confit (at room temperature)
• 3 whole pcs / 30g par-cooked bacon
• 1 each / 50g sunny-side up egg
• 1 T / 28g salsa verde
• 3 each piparras peppers
sourcing
procedure
- Split the brioche bun & toast.
- Reheat & slightly crisp 3 pcs bacon.
- Cook one egg sunny side up, season with kosher salt & cracked black pepper.
- Assemble as follows:
- Spread garlic aioli on both halves of the toasted brioche, 1T each side.
- Set the piquillo peppers on the bottom half of the brioche bun.
- Fold the bacon in half & set on top of the piquillo peppers.
- Set the hot egg (preferably sunny side up & RUNNY, but cooked as requested by the customer) on top of the bacon.
- Spoon the salsa verde on top of the egg.
- Top with the other half of the toasted brioche roll.
Serve with 3 piparras on the side
critical control points
Work quickly to make sure all elements are HOT.
Bacon should not be too crispy, you should be able to fold the long peices in half so they fit nicely on the sandwich. Unless customer requests crispy bacon.
Piquillo peppers should be room temp -- NOT COLD.
PACKAGING
Plateware