Egg Souffle Breakfast Sandwich
By Molly Thompson of What Molly Made
INGREDIENTS:
12 eggs
1 cup milk or heavy cream
1 teaspoon kosher salt, divided
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon red pepper flakes
3 cups hot water
2-3 tablespoons chives
4 Dave’s Killer Bread Burger Buns Done Right
2 Tablespoons melted butter
6-8 ounces shredded white cheddar or gruyere
1-2 cups fresh baby arugula
1 tablespoon olive oil
1/4 cup mayo
2 tablespoons Dijon mustard
INSTRUCTIONS:
Preheat the oven to 300°F. Line an 8x8 inch square baking dish with parchment paper and set it on a large-rimmed baking pan.
Add the eggs, milk salt, pepper, and red pepper flakes and blend on low speed until combined and slightly frothy on top. Alternatively, use an immersion blender to blend everything together until combined.
Pour the eggs into the prepared baking dish. Pour the hot water into the rimmed baking sheet, surrounding the square baking pan. The steam from the water bath creates an even gentle heat to cook the eggs.
Bake in the preheated oven for 40-45 minutes. The eggs are done when the edges and top are mostly set, but it jiggles slightly when you nudge it.
While the eggs are cooking, toss the arugula with the olive oil and the remaining salt if desired. Use your hands to rub the olive oil into the arugula. Mix together the mayonnaise and Dijon mustard in a small bowl.
Remove the eggs from the oven and carefully pick the pan up and out of the water bath to allow it to cool slightly while you assemble the sandwich.
Dump the water out and wipe down the sheet pan. Preheat the oven to broil.
Place the burger buns, inside-facing up, on the sheet pan. Brush each side with the melted butter. Broil for about 1 minute to toast the buns slightly. Remove them from the oven and add the shredded cheese on the top half of the burger buns. Place back in the oven and broil for another 1-2 minutes, until the cheese is melted.
Remove them from the oven and spread a generous amount of the mayo mixture onto the bottom buns.
Slice the eggs into 4 even squares or use a biscuit cutter to cut out round pieces of egg souffle.
Top the eggs with the prepared arugula and then the top buns. Enjoy warm!
