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Mini Egg Sando

Mini Egg Sando

Featuring Custom Culinary® Gold Label Hollandaise Sauce

Light, buttery, and fluffy eggs are nestled into a toasted bun and topped with scallion‑infused Custom Culinary® Gold Label Hollandaise Sauce for a rich, creamy finish.

What You'll Need

Recipe Ingredients

Yield: 125 Mini Sandwiches

4 ½ lbs. Whole eggs, beaten
2 ½ cups Whole milk
1 cup Butter, melted
2 tsp Salt
1 tsp Black Pepper
1 gal. Custom Culinary® Gold Label Hollandaise Sauce
2 cups Scallions, finely chopped
125 ea. Mini hot dog buns
1 cup Chives, minced (optional garnish)
PREPARATION

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together beaten eggs, milk, salt, and pepper until fully combined.
  3. Heat a large non-stick skillet over medium-low heat and add melted butter.
  4. Pour in the egg mixture and gently stir continuously to create soft, creamy curds.
  5. Cook eggs until just set but still moist, remove from heat to prevent overcooking.
  6. Slice mini brioche buns in half and lightly toast them in the oven or on a skillet.
  7. Warm the Custom Culinary® Gold Label Hollandaise Sauce according to package instructions.
  8. Stir chopped scallions into the warmed hollandaise sauce.
  9. Place a portion of scrambled eggs onto the bottom half of each toasted bun.
  10. Spoon scallion hollandaise over the eggs evenly.
  11. Cap with the top half of the brioche bun.
Optional: Garnish each sando with minced chives

CHEF'S TIP