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Africa, India, & Middle East
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!
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!
Made with
Alternative products
- Chef's Own® Hollandaise Sauce Mix
Chef's Tip
Serve tacos in taco stands for polished presentation. For banquet or buffet, consider baking open-faced and drizzling hollandaise just before service. For added heat, offer sriracha hollandaise.
What You'll Need
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
- To prepare the Creamy Crab Mixture, start by combining the crab, cream cheese, soy sauce, sesame oil, and garlic in a bowl.
- Mix until well combined, then gently warm the mixture to make it easier to spoon.
- Next, soft-scramble the eggs, adding a dash of salt to taste.
- Warm the hollandaise sauce gently and stir in the scallions.
- 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.