Mobile Menu
Egg Rangoon Breakfast Tacos

Egg Rangoon Breakfast Tacos

Custom Culinary® Gold Label Ready-To-Use Frozen Hollandaise Sauce

A craveable brunch mashup packed with jumbo crab, creamy hollandaise, and fluffy eggs wrapped in a taco, topped with bold flavor and handheld appeal. Perfect for upscale buffets or chef-driven action stations!

What You'll Need

Recipe Ingredients

Yield: 32 standard tacos (4" tortillas)

32 ea. Tortillas, corn, 4"
1 qt. Custom Culinary® Gold Label Ready-To-Use Frozen Hollandaise Sauce
2 lbs. Jumbo Crab, thawed
12 ea. Eggs, softly scrambled
1 lb. Cream Cheese, softened
1 cup Green Onions, finely sliced, divided
¼ cup Soy Sauce or Tamari
¼ cup Sesame Oil
¼ cup Garlic, dehydrated
  Pico de gallo
  Cilantro, chopped
PREPARATION

  1. To prepare the Creamy Crab Mixture, start by combining the crab, cream cheese, soy sauce, sesame oil, and garlic in a bowl.
  2. Mix until well combined, then gently warm the mixture to make it easier to spoon.
  3. Next, soft-scramble the eggs, adding a dash of salt to taste.
  4. Warm the hollandaise sauce gently and stir in the scallions.
  5. To assemble the tacos, place a tortilla on a plate and spoon a layer of the crab mixture onto it. Top with scrambled eggs, drizzle with hollandaise, and finish with pico de gallo and cilantro.

CHEF'S TIP