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Ingredients
- 9 large eggs
- 3/4 cup/ 180 ml half-and-half
- 3/4 tsp kosher salt
- Pinch of freshly ground black pepper
- 1/2 tsp chopped fresh thyme
- 4 slices sharp Cheddar cheese
- 8 slices thick-cut applewood-smoked bacon, fried to liking
- 1/4 cup/ 60 ml good-quality mayonnaise
- 1/4 cup/ 60 ml Dijon mustard
- 4 good-quality rolls
- 2 cups/ 40 g mesclun greens or other mild lettuce
- 1 ripe tomato, cut into 4 thick slices
Details
Preparation
Step 1
Preheat the oven to 300 ° F/ 150 ° C, and place a rack in the center of the oven. Coat the bottom and sides of an 8" square or round cake pan with nonstick spray or liberally coat the bottom and sides with vegetable oil.
In a large bowl, whisk the eggs together until blended. Whisk in the half-and-half and salt until combined. Pour the egg mixture into the prepared cake pan.
Place the cake pan in a roasting pan/rimmed sheet, and place the pan on the center oven rack. Pour hot water into the roasting pan to reach halfway up the sides of the cake pan. This water bath will ensure that the egg soufflé will cook slowly and evenly. Drape a piece of aluminum foil over the cake pan or place a baking sheet directly on top of it, then carefully slide in the oven rack and close the oven door. Bake for 15 to 20 minutes, then remove the foil or baking sheet and sprinkle the pepper and thyme evenly over the top. Cover again and continue baking for about 20 minutes longer, or until the center of the egg mixture is just barely set and no longer wiggles when you jiggle the pan.
Remove both pans from the oven, and carefully remove the cake pan holding the eggs from the water bath. Leave the oven on. Let the eggs cool and set in the pan for about 10 minutes, or until cool enough to handle. Cut the eggs into four equal portions. Using a spatula, carefully remove the egg patties from the cake pan. (Egg patties may be made in advance and stored in an airtight container in the refrigerator.) Place the egg patties on a baking sheet and top each patty with 1 slice of the Cheddar and 2 strips of bacon. Put the baking sheet in the oven for 4 to 5 minutes, or until the cheese starts to melt.
Meanwhile, in a small bowl, combine the mayonnaise and mustard and stir until blended. Split each roll in half horizontally, and spread the mayo-mustard mixture evenly on both cut sides of each roll. Divide the mesclun equally among the roll bottoms. Remove the egg patties from the oven, place a patty on top of the greens, then top each with 1 tomato slice. Close each sandwich with a roll top and press down to smush everything together. Serve immediately.
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