Make-Ahead Egg Sandwiches (for a fast and easy holiday breakfast)!

Instead of a runny, fried egg on your 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, perfect for a quick, easy, and healthy holiday breakfast. Just warm the egg square in a microwave, prepare your sandwich fillings, and toast your bread. The egg squares are a neutral base for experimentation with various toppings like tomato, avocado, chopped scallions, a sprinkle of cheese, or a slice of Canadian bacon.

There are many benefits to baking eggs. Baking eggs slowly in a water bath produces a creamy, custard-like texture. These baked eggs are also relatively thin, so they reheat quickly in the microwave so they don’t dry out and they work 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.

Baked Egg Squares

Ingredients

8 large eggs

1/4 teaspoon table salt

2/3 cup water

Directions

  1. Adjust the oven rack to the middle position and heat the oven to 300 degrees. Whisk eggs and salt in a large bowl until well combined. Whisk in 2/3 cup water. Spray an 8-inch square, preferably a metal baking pan, with vegetable oil spray. Pour egg mixture into prepared pan and set the pan on a rimmed baking sheet. Add 1 1/2 cups water to the sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. Remove pan from the sheet, transfer to a wire rack, and let cool for 10 minutes.
  2. Run a knife around the edges of the pan and invert eggs onto a cutting board (if eggs stick to the pan, tap bottom of pan firmly to dislodge). Cut into 4 equal squares.

Important Notes:

  • Let the eggs cool completely after cutting them, stack them in an airtight container, and refrigerate them for up to 3 days. To reheat, arrange the egg square(s) on a large plate and microwave at 50 percent power until they are warm (about 45 seconds for a single square or 2-3 minutes for four squares).

Adapted from Cooks Illustrated, January and February 2021

judymatusky.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.