WHITE CHEDDAR SAUCE:
Yields 80 oz
1 cup Cream Soup Base, Packed, LeGout, VE 057909
4 ½ cups Water
½ cup Heavy Cream, Prairie Farms, VE 075061
1¾ lb White Cheddar, Shredded, Farm Country, VE 074044
1 tb Dijon, Grey Poupon, VE 017234
2 tsp Hot Sauce, Cholula, VE 055507
4 tb Unsalted Butter, Plugra, VE 075157
WAFFLES:
2 Pearl Sugar Waffle, Avieta, VE 057658
4 pieces 18/22 Bacon, Smithfield, VE 069026
2 Eggs, Sunrise Acres, VE 075240
4 oz White Cheddar Sauce, see recipe above
1 tsp Green Onions, Chopped, Western, VE 006260
For the white cheddar sauce, mix the soup base with the cold water and heavy cream- heat over a medium-low burner until mixture reaches a simmer, whisking frequently.
Add the cheese gradually, whisking until homogeneous before the next addition.
When all of the cheese is incorporated, then finish the sauce with the dijon, hot sauce and butter.
Toast the waffles in a 400° F oven for 3-5 minutes, or until golden and crispy.
While the waffles are toasting, cook the bacon on the flat top until crispy.
On the same flat top, cook the eggs over-easy.
To serve, top the toasted waffles with two strips of bacon, then an egg each, then 2 oz. of hot white cheddar sauce.
Top each benedict with freshly cracked black pepper and a sprinkle of chopped green onion.
1 serving
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
