EGG BENEDICT

Objectives:
1. To use correct tools and equipment.
2. To actually perform the procedure.
Ingredients:
Quanti
ty

8
4
1
4

Unit

Description

Unit Cost

Cup
Pcs.
Loaf
Cup
Pcs.

50 ml white wine vinegar

Eggs
Sliced Bread
Hollandaise sauce
High-quality smoked ham/sliced
cheese
TOTAL

P 50.00
48.00
33.00
40.00
180.00

Tools and Equipment:

Plate
Knife
Chopping Board
Frying Pan
Laddle
Measuring Cup
Measuring Spoon
Wire Whisk

Total
Cost
P 10.00
48.00
12.00
40.00
40.00
P 150.00

Cost of the Job:

Cost of materials:
P 150.00
Operating Expenses:
P 15.00
Direct Labor:
P 15.00
Mark Up:
P 30.00
Total Cost of Production: P 180.00
No. of Yield:
8
Price Per Unit:
P 30.00

Procedures:

1. Preheat the grill. To poach the eggs, bring a pan of water to the boil and
add the vinegar. When simmering, gently crack the eggs and slip them
into the water without breaking the yolks. Poach the eggs for about 3
minutes or until the whites are set but the yolks are still soft.
2. Meanwhile, split the muffins and toast them on both sides on the grill.
3. Put a slice of ham on each muffin half and warm under the grill.

4. When the eggs are done, lift them out on a slotted spoon and pat dry with
kitchen paper. Place one on each muffin half and spoon over the
hollandaise.