Peacamole Toast

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Yield: 90 Servings (9.5 oz. each)

Yield: 90 Servings (9.5 oz. each)

Meal Components: 2 oz. eq. meat/meat alternative, 2 oz. eq. wgr, 1/4 cup other vegetables, 1/4 starchy vegetable

Ingredient	Weight	Measure
Simplot Harvest Fresh® Avocados: Avocado Pulp, Frozen	18 lbs.
Peas	150.3 oz.
Eggs, medium, whole, boiled (1.5 oz. each)		135 each
Black pepper, ground		2 Tbsp.
Green onions, thinly sliced		2 1/2 cups
Whole grain flatbread, 2 oz. eq. grain		90 each

Preparation Instructions:

Step 1

Pull avocado pulp from freezer. Leave avocado and peas in original bags. Place bags in a single layer on sheet pan. Thaw under refrigeration for 15-24 hours. Pull 90 pieces of flatbread and thaw at room temperature.

Step 2

For service; set up assembly line. Pull hardboiled eggs, peas and avocado from cooler. In a mixing bowl, combine the peas and avocado. Using a #16 disher, drop 1/4 cup of avocado blend on each flatbread in the middle. Spread out the avocado blend on each flatbread. Slice 1 1/2 eggs and lay on each flatbread, single layer. Note: this can be done and eggs placed on a parchment paper sheet pan or it can be done with the egg slicer for each flatbread. Sprinkle with black pepper. Sprinkle scallions over toast.

Step 3

Hold for service below 41°F.