After a few years of me not being able to have them, I can have eggs again. It is such a blessing!
We get lovely eggs from a homesteading friend’s egg CSA. Good feed, roaming chickens, and gorgeously orange yolks all make me happy. Especially now that I get to enjoy them too, not just feed them to my family.
Since getting to have eggs again, I have been making these sandwiches at least once a week. As well as baking far less healthy things such as pound cake and swiss meringue buttercream. A combo with 15 eggs that I simply could not have figured out egg free!
But, I digress. Let’s get back to the more nourishing food at hand.
I had the idea to bake up sandwiches for eggs when I didn’t feel like going through the trouble of frying up individual eggs, or making egg salad. My laziness is your gain. Honestly, this couldn’t be simpler. Just stir together a few things, bake on a parchment lined pan (Yay! I hate cleaning up from eggs), and assemble the sandwich.
The fluffy squares of baked eggs are flavorful enough to stand alone, but a slice of bacon never goes amiss. Other ingredients around here are toasted homemade sourdough with butter or mayo and if I feel like it mustard or ketchup. Feel free to use your bread of choice, and if you are feeling fancy top with slices of tomato, a handful of spinach, and/or some avocado slices.
We use these sandwiches as weekend breakfasts, or even the other night when running late for a bonfire, a super quick dinner.
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- 5 extra large - 6 medium eggs
- 4 oz cheddar cheese, grated
- ⅓ C cultured cream (creme fraiche or sour cream)
- ½ tsp sea salt (I recommend real salt or
pink Himalayan salt)
- A few grinds fresh pepper
- 4 slices of bacon
- 8 slices bread of choice, we use homemade sourdough sandwich bread
- Butter or mayonnaise
- Toppings of choice - we do mustard or
ketchup, but spinach, avocado, and/or tomato slices would also be lovely
- Preheat the oven to 400 degrees. Line an 8x8 square baking dish with
- Whisk the eggs together. Add the sour cream or creme fraiche, grated cheese, pepper, and salt and whisk in.
- Pour the egg mixture into the pan and bake for approximately 15 minutes, until just baked through.
- Meanwhile, toast the bread and spread with butter or mayo. I prefer mayo, but don't make it often so use butter instead.
- Cook the bacon, you can bake in the oven as well, just keep your eye on it as it takes less time then the eggs. About 8-10 minutes.
- Slice the egg mixture in quarters and sandwich, with bacon and other toppings of choice, between the toast.