| Ingredient | ULF # | Portion |
|---|---|---|
| McCain Potato Breakfast Cubes | 701921 | 4 oz. |
| S/O Bix Produce Mirepoix | 143781 | 4 oz. |
| Cloverdale Fully Cooked Beef Pot Roast | 674406 | 4 oz. |
| Sparboe Large Eggs | 215608 | 2 each |
| Knorr Hollandaise Sauce | 296627 | 2 oz. |
| Baker Boy 3" Baked Buttermilk Biscuit | 717488 | 1 each |
Break apart pot roast into bite-sized pieces. Saute with mirepoix until tender. Deep fry crispy cubes until golden and crisp. Combine with pot roast and vegetables, mix well. Place contents in the serving dish. Poach eggs. Cut biscuit in half and place on top of the skillet. Place eggs on top of biscuit and top with hollandaise sauce. Serve immediately.
