Make-Ahead Egg Sandwiches

A square egg sandwich? I love this shapely twist on an egg sandwich as well as the timesaving step of making several eggs a once. Simply combine eggs, water, and a dash of salt then bake in a square baking dish to produce four squares of soft, custard-like eggs. These squares are excellent for breakfast sandwiches when trying to feed a crowd or just to have on hand for a speedy morning meal. The egg squares are a neutral base for experimentation. Top them with various toppings like tomato, avocado, chopped scallions, cheese, or a slice of Canadian bacon.

There are many benefits to baking rather than cooking eggs over the stove. Baking eggs slowly in a water bath produces a creamy, custard-like texture. Once you prepare the eggs, you can stack the egg squares in an airtight container and refrigerate them for up to three to four days. This recipe is from Cooks Illustrated, January and February 2021.

Baked Egg Squares

Servings: 4
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Ingredients

8 large eggs

1/4 teaspoon table salt

2/3 cup water

Directions

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.
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

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Judy Matusky, RDN, LDN