Name: Baked-Egg and Canadian Bacon Sandwiches
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 large eggs; 1/2 cup heavy cream; 1 tablespoon chopped fresh chives; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil, plus more for the pan; 8 slices Canadian bacon (about 4 ounces); 4 brioche hamburger rolls, split; 1/2 cup dijonnaise (or mayonnaise mixed with dijon mustard); 1/4 cup jarred Peppadew peppers, chopped, plus 2 tablespoons brine from the jar; 4 slices gruyere cheese (about 2 ounces); 1 5-ounce package mixed greens (about 8 cups); 1/4 cup packaged fried shallots or onions

Directions

Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.