Skinny Souffled Egg with Turkey Bacon and Cheese
WARNING: The following images and descriptive adjectives may make you drool... because this Skinny Souffled Egg with Turkey Bacon and Cheese is FIRE!
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.
For weeks, I have been attempting to create a perfect copycat sandwich recipe to share with you all. The GREAT news is that I after countless attempts, I FINALLY found a recipe that I am so excited about!
Unfortunately, this recipe is rather unhealthy – SIGH!
But, lucky for you all, in my countless failed attempts to make the perfect egg sandwich, I did discover a few additional recipe combinations that were in fact delicious! Just not quite “copycat” material.
Enter – this Skinny Souffled Egg with Turkey Bacon and Cheese!
I’m not totally sure that “Skinny” is the correct adjective to use, BUT it is definitely SKINNIER!
The souffled egg is like a thick, fluffy layer of deliciousness, topped with creamy cheese and turkey bacon. AND there is an optional mock hollandaise to pair with the egg that is just incredible.
A thick luscious layer of velvety smooth egg souffle topped with crispy turkey bacon and cheese. Drizzle with (optional) mock hollandaise and enjoy with a fresh arugula salad.
- 4 eggs separated
- 4 egg yolks
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/4 cup milk
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tsp dijon mustard
- 6 slices thinly sliced cheese I like provolone or white cheddar
- 8 pieces cooked turkey bacon or Canadian Bacon
- 1/4 cup olive oil mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp melted butter
- cayenne pepper to taste
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Preheat oven to 375F. Separate egg whites and yolks into two separate bowls. Use a stand mixer or handheld mixer to whisk egg whites until soft peaks are formed (may take 4-5 minutes).
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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 milk then mix to combine - lower heat and simmer, stirring occasionally.
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After a few minutes, sauce will begin to thicken. Add salt, pepper, and mustard, stirring to combine.
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Remove saucepan from heat, allowing to cool slightly. Add egg yolks to sauce, whisking quickly to prevent eggs from cooking.
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Slowly pour sauce into whisked egg whites, gently fold ingredients together with a spatula. Being careful not to remove too much air from the egg whites.
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Pour egg mixture into a lightly greased pan 9 x 13 inch pan, then cover with aluminum foil. Bake at 375F for 20-25 minutes or until eggs have risen and no longer appear wet.
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Remove eggs from oven then immediately top with cheese and cooked bacon, re-cover with aluminum foil so that the cheese melts.
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To make mock hollandaise sauce, whisk together mayo, lemon, and mustard. Once combined, quickly whisk in melted butter and cayenne pepper.
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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 2-3 days. Store hollandaise separately in an airtight container for up to 2 weeks.
NOMaste,
Haley
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
