Sun Rise Breakfast Po’Boy

Sun Rise Breakfast Po’Boy
24 396-g. Yield


  • 24 un. 7½” Sliced French Roll, thawed
  • 30 ml. GFS Pan Coating Spray
  • 355 ml. GFS Canola Salad Oil
  • 24 un. GFS Eggs
  • GFS Salt, to taste
  • Trade East Ground Black Pepper, to taste
  • 2 kg. Markon Iceberg Lettuce, thinly shredded
  • 510 g. Creamy Sriracha Mayonnaise, in squeeze bottle
  • 96 un. GFS Fresh Bacon, 9-11 ct./lb., cooked
  • 2 kg. Ripe Avocados, trimmed, sliced lengthwise
  • 680 g. Pickled Matchstick Carrots
  • 225 g. Markon Cilantro, hand-torn leaves
  • 225 g. Markon Mint, hand-torn leaves
  • 225 g. Jalapeño Peppers, thinly sliced
  • 225 g. Markon Chives, thinly sliced


To prepare à la carte:

1] Open a sliced roll so it can lay flat for toasting, leaving it hinged on one side. Spray the inside of the bread with pan spray. Place on a heated flat griddle, oiled-side down. Cook until golden-brown.

2] Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Break an egg into the pan. Cook 1 egg, sunny-side up or to desired style and doneness. Season with salt and pepper.

3] Place the roll on a warmed serving plate, toasted-side up. Spread 3 oz. of shredded lettuce out on top of both sides of the roll. Drizzle 21 g. of creamy sriracha mayonnaise on top of both sides of the lettuce. Spread 4 strips of warmed bacon on top of lettuce. Shingle 85 g. of avocado slices on the lower half of the roll.

4] Spread 30 g. of carrots down the center of the po'boy on top of the avocado and bacon. Sprinkle 1 Tbsp. of cilantro and 1 tsp. of mint on top of the carrots and avocado. Shingle 7-8 jalapeño slices down the center of the carrots. Place the egg on top of the center of the sandwich. Sprinkle ½ tsp. of chives on top of the egg.