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.
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).
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.
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.
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.
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.
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 2-3 days. Store hollandaise separately in an airtight container for up to 2 weeks.