Products used in this recipe
Peacamole Toast
Yield: 90 Servings (9.5 oz each)
Yield: 90 Servings (9.5 oz each)
Meal Components: 2 oz. eq. meat/meat alternative, 2 oz. eq. wgr, 1/4 cup other vegetables, 1/4 starchy vegetable
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 6/3lb | 18 lbs. | |
| Simplot Simple Goodness™: RTE Peas 1/20lb | 150.3 oz. | |
| Eggs, medium, whole, boiled (1.5 oz. each) | 135 each | |
| Black pepper, ground | 2 Tbsp. | |
| Green onions, thinly sliced | 2 1/2 cups | |
| Whole grain flatbread, 2 oz. eq. grain | 90 each |
Preparation Instructions:
- Step 1
- Pull avocado pulp and peas from freezer. Leave avocado and peas in original bags. Place bags in a single layer on sheet pan. Thaw under refrigeration for 15-24 hours. Pull 90 pieces of flatbread and thaw at room temperature.
- Step 2
- For service; set up assembly line. Pull hardboiled eggs, peas and avocado from cooler. In a mixing bowl, combine the peas and avocado. Using a #16 disher, drop 1/4 cup of avocado blend on each flatbread in the middle. Spread out the avocado blend on each flatbread. Slice 1 1/2 eggs and lay on each flatbread, single layer. Note: this can be done and eggs placed on a parchment paper sheet pan or it can be done with the egg slicer for each flatbread. Sprinkle with black pepper. Sprinkle scallions over toast.
- Step 3
- Hold for service below 41°F.
