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.
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