Instead of putting a runny, fried egg on your next homemade breakfast sandwich, try a soft, creamy egg square instead. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four portions of soft, custard-like eggs. These are excellent for make-ahead breakfast sandwiches or eat as is with a sprinkle of freshly ground pepper and a dash of fresh herbs like thyme or basil. They make a neutral base for experimentation with various toppings like tomato, avocado, chopped scallions, a sprinkle of cheese, or a slice of Canadian bacon. For maximum efficiency, bake the eggs ahead of time, cut them into portions and refrigerate. On busy mornings, just warm the egg square in a microwave, prepare your sandwich fillings, and toast your bread.
There are many benefits to baking eggs. To start, baking eggs slowly in a water bath produces a creamy texture that compliments the crunchy texture of toasted bread and flavorful sandwich fixings. These baked eggs are also relatively thin, so they reheat quickly in the microwave and thus maintain their moisture and custardy texture. Lastly, this recipe egg recipe works well for those who like to meal prep. Once you prepare the eggs, you can stack the egg squares in an airtight container and refrigerate them for up to three days. This recipe is from Cooks Illustrated, January and February 2021. For more tips about baking eggs, check out the full article.
8 large eggs 1/4 teaspoon table salt 2/3 cup water Important Notes: Adapted from Cooks Illustrated, January and February, 2021 judymatusky.com
Baked Egg Squares
8 large eggs
1/4 teaspoon table salt
2/3 cup water
Adapted from Cooks Illustrated, January and February, 2021