Cornmeal Johnnycakes and Eggs | Gordon Food Service
To prepare à la carte: 1. Place 1 tsp each of canola oil in 2 separate heated, nonstick egg pans. Break an egg into each pan.
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Cooking tools:
- Kitchen scale
- Measuring spoon
- Nonstick skillet
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Ladle
- Plate
Ingredients
- 250 ml GFS Clear Canola Salad Oil
- 48 ct. Gordon Choice Large Grade A Shell Eggs
- 2.72 kg GFS Hickory-Smoked Pulled Pork Barbecue with Light Vinegar Sauce
- 1 3/8 kg Recipe: Creamy Pork Gravy
- to taste Trade East Ground Black Pepper
- 72 ct. Recipe: Savoury Fresh Herb Johnny Cakes
- 1.06 L Recipe: Herbes de Provence Tomato Hollandaise
- 1½ c Markon Ready-Set-Serve Green Onions
- 2 Tbsp Trade East Ground Spanish Paprika Spice
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