Bar Harbor Sunrise Slider recipe - King's Hawaiian® Foodservice

Ingredients

Spread 4 tablespoons of butter on the inside of the tops and bottoms of all 18 buns. Toast on a griddle until golden brown.
Mince chives.
Slice tomatoes into 18 “perfect” slices.
Spoon marbleized eggs onto the bottom bun. Top with 4 pieces of lobster meat.
Cover with bearnaise sauce, top with tomato slice, then cover with top bun.

View sub recipe instructions

Combine wine, vinegar, shallot, bay leaf, peppercorns, and half of the bunch of tarragon in a saucepot and over medium high, reduce by two thirds then strain out the solids.  
Pick the leaves of the other half of tarragon and set aside. Separate 2 eggs.   
Combine 3 tablespoons of the bearnaise reduction with 2 yolks into a stainless bowl and whisk vigorously over a double boiler over low heat until it lightens in color and doubles in volume. Slowly whisk in warm clarified butter.  
Season with salt and pepper, cayenne, the chopped tarragon, and 1 teaspoon of lemon juice. Keep warm.

Melt 1 lb butter and heat to 160°F. 
Cut lobster tails in half lengthwise, shelling and removing innards. Cut in half so you have 4 pieces. 
Gently poach in warm butter until opaque and cooked through.

Add 1 tablespoon butter to a medium hot pan. Add 6 eggs into pan, scramble gently using a high heat spatula. 
Add lemon zest, chives, and 4 ounces mascarpone. Stir until combined and eggs are set. Keep warm.