INSTRUCTIONS

• 1. Thaw eggs and ham in the refrigerator the day before.
• 2. Heat ham according to package directions.
• 3. Add 5 quarts boiling water (212°F ) for convection oven (4 1/2 quarts for conventional) to a 2 1/2" deep full-steamtable pan. Stir in sauce mix until dissolved. Add potato slices. Stir.
• 4. Bake in a convection oven at 300°F for 45-60 minutes. For conventional oven, bake at 400°F for 45-60 minutes.
• 5. While potatoes are baking, whisk granulated garlic and green food coloring into thawed eggs. Scramble eggs.
• 6. To cook eggs in the steamer: Evenly distribute egg mixture into (12" x 20" x 4") steamtable pan(s) lightly coated with pan spray. Cover and steam for 10 to 15 minutes or until 165°F. Stir and chop eggs.
• 7. Place heaping 1/2 cup/5.39 oz (#8 disher) potatoes in a bowl or boat. Top with 1 oz equivalent (2 Tbsp/#30 disher) green scrambled eggs and 1/2 oz (#20 disher) diced ham. Serve.