Baked-Egg and Canadian Bacon Sandwiches

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.

  • Photograph by Charles Masters


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