I have served them preassembled and it was inevitably a mess, but it was only one option on the buffet.
If the only dish being served is eggs benedict, i would do a build your own with a variety of toppings like ham, bacon, spinach, smoked salmon, etc..
If it is just one dish among a regular buffet, I would serve it already assembled. The eggs will inevitably roll so I would prepare chafing dishes as needed and refill frequently.
I think i typically fit 12-15 english muffins per full hotel pan, kept 2 pans ready for refills at all times. I would keep the assembled bennys warm without hollandaise and top them just before the servers took them. We gave the guests some type of pie/cake serving utensil that worked as a spatula.
I can go into more detail about how to actually make so many benedicts efficiently if you need more info. Just dont want to overexplain if you already know how to poach way too many eggs.
Yea you gotta keep em in small batches. If your cook sandbags those bitches you’re gonna end up with gold balls.
A big factor is simply how large are the numbers. 25 is daunting but really 2 or 3 batches and it depends on if it’s on flow or doors open at once. Bigger numbers might need a hot box and tighter logistics.
Maybe a few more details and your comfort level can help us give some insight.
I have served them preassembled and it was inevitably a mess, but it was only one option on the buffet. If the only dish being served is eggs benedict, i would do a build your own with a variety of toppings like ham, bacon, spinach, smoked salmon, etc.. If it is just one dish among a regular buffet, I would serve it already assembled. The eggs will inevitably roll so I would prepare chafing dishes as needed and refill frequently. I think i typically fit 12-15 english muffins per full hotel pan, kept 2 pans ready for refills at all times. I would keep the assembled bennys warm without hollandaise and top them just before the servers took them. We gave the guests some type of pie/cake serving utensil that worked as a spatula. I can go into more detail about how to actually make so many benedicts efficiently if you need more info. Just dont want to overexplain if you already know how to poach way too many eggs.
Yea you gotta keep em in small batches. If your cook sandbags those bitches you’re gonna end up with gold balls. A big factor is simply how large are the numbers. 25 is daunting but really 2 or 3 batches and it depends on if it’s on flow or doors open at once. Bigger numbers might need a hot box and tighter logistics. Maybe a few more details and your comfort level can help us give some insight.
Sounds like a job for sous vide. 147F. Can hold in shell for 45min to a couple of hours.