HEYA FRIENDS!! How’s it hanging? I cannot wait to share this new Souffled Egg Sandwich recipe. It is seriously SO. GOOD.
I don’t know about you all but I LOVE eggs. Brunch is just – the best. I could eat eggs for breakfast lunch and dinner.
Here in Columbus there is an amazing little cafe called Fox In the Snow. They have THE best pastries and coffee – but most importantly, the most incredible egg sandwich that I have ever tasted in my life. I kid you not – the BEST.
There is a thick, fluffy layer of egg, topped with creamy cheese, crispy bacon, arugula and an incredible sauce made of who knows what but it is of course ALSO INCREDIBLE! All sandwiched between two crusty pieces of freshly baked bread. Every weekend, it is all I want. And as soon as I finish one sandwich, I am ready for another.
So I figured, why not try and recreate this magnificent masterpiece?
ENTER THIS SOUFFLED EGG SANDWICH WITH BACON AND CHEESE!
Guys, this is going to be my new go to weekend necessity.
I love it because you can make it ahead of time, and enjoy it for days! A thick luscious layer of souffled egg, velvety smooth. Covered in cheesy cheese (delish), bacon (I mean come on, yum) and fresh arugula. Just like at Fox in the Snow.
For a sauce, I created a “mock” hollandaise – because who really has the time or energy to make a real hollandaise? So – enter this delicioiusly easy alternative.
Now, there is a catch. In attempting to make a souffled egg as CLOSE as possible in taste and texture to Fox in the Snow – I came across a sad (but unsurprising realization). The best tasting version of this sandwich is also the least healthy!
So – from all this recipe testing, I will be creating not one, but TWO recipe posts!
The first (and most delicious), this post, best replicates the amazing Fox in the Snow egg sandwich. The second, coming soon, will be a slightly healthier alternative!
I hope you enjoy this recipe as MUCH as I do!
The MOST delicious egg sandwich you will ever taste – fluffy souffled egg, bacon, cheese, arugula, mock hollandaise sauce – all loaded on fresh fluffy ciabatta bread.
- 8 egg yolks
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/4 cup heavy cream
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp dijon mustard
- 4-6 slices favorite cheese I like provolone or white cheddar
- 6-8 pieces thick-cut bacon cooked
- 1/4 cup olive oil mayonnaise or regular
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tbsp melted butter
- cayenne pepper to taste
- 4 ciabatta rolls sliced
- 1 cup fresh arugla
Preheat oven to 375F. Separate egg whites and yolks into two separate bowls, set the egg yolks aside for later use.
In a small saucepan, heat butter until melted. Add flour to pan then whisk to combine (this is called a roux). Cook for 30 seconds to one minute until mixture begins to brown. Add cream then mix to combine – lower heat and simmer, stirring occasionally.
After a few minutes, sauce will begin to thicken. Add salt, pepper, and mustard, stirring to combine.
Remove saucepan from heat, allowing to cool slightly. Add egg yolks to sauce, whisking quickly to prevent eggs from cooking.
Pour egg mixture into a lightly greased pan 8-9 inch square pan, then cover with aluminum foil. Bake at 375F for 20-25 minutes or until eggs have risen and no longer appear wet.
Remove eggs from oven then immediately top with cheese and cooked bacon, re-cover with aluminum foil so that the cheese melts.
To make mock hollandaise sauce, whisk together mayo, lemon, and mustard. Once combined, quickly whisk in melted butter and cayenne pepper.
To assemble – Cut egg souffle into four squares. Place a small handful of arugula onto bottom half of ciabatta roll, a square of egg souffle, then drizzle with hollandaise. Top with second half of ciabatta before serving.
Storage: Refrigerate egg souffle in an airtight container separately from bread, arugula, and hollandaise (store hollandaise in an airtight container for up to 2 weeks). Assemble just before serving.
Loved this delicious breakfast recipe? Try another! Sausage Egg and Cheese Breakfast Casserole, Easy French Toast Casserole, Healthy Breakfast Recipes to Warm You Up this Winter
Yum! Just made this for our quarantine lunch! So good since we live in Pittsburgh and we’re missing our Fox in the Snow goodies!
Hi Jane! So glad you enjoyed!!
Nice job on this recipe! I think your take on the eggs is more accurate than mine. I’ve been using Mark Bittman’s souffle recipe: https://tinyurl.com/yx7nylw9. Try that sometime if you want the eggs SUPER fluffy. In the store, I think they use candied bacon, but I haven’t ventured down that path yet 🙂
Anyway, great work! Happy eating!
Thanks, Mike! Oh I will definitely have to check that out. MMM CANDIED BACON! Great idea!! I will for sure have to try that! Thanks for sharing!
Absolutely fabulous rendition of our favorite Fox treat! The eggs were lovely – just as rich and fluffy as the original. I also sprinkled a little brown sugar over the bacon to mimic that candied taste. This will definitely become a brunch staple in our household. Thank you for sharing!
Oh YUM! I love that idea! What a fabulous idea! I will have to try that myself!
Thank you for following along! So glad you enjoyed!
Just wondering how you keep the soufflé from collapsing. It tastes great but fell and I’m not sure why. Any ideas?
The soufflé is actually supposed to be rather thick and condensed. If you would prefer a fluffier variation, you could try adding some whipped egg whites to the mix! Thanks for following along!
Killer egg sandwich! You say separate the egg whites and the egg yokes. Remove pan from heat and add yokes. At what point do you add the egg whites? Thanks so much!
I’m so glad you like it! Great question – you don’t! You can use the egg whites for another recipe or however else you please! If you would like to incorporate them into this recipe, you can whip them up and fold them in – this will make the souffled egg fluffier but less dense and in my opinion, less decadent. Enjoy!
Amazing sandwich! Someone told me that works there that the sauce is just Dijon and honey mixed together.
Hi Alice! Wow, what great insider info – Thanks for sharing!