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.
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