Breakfast Food

Copycat Fox in the Snow Souffled Egg Sandwich with Bacon and Cheese

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.

A thick luscious layer of velvety smooth souffled egg topped with crispy bacon, cheese, and fresh arugula - all drizzed in a delicious "mock" hollandaise and sandwiched between fresh ciabetta bread slices! | NOMaste Kitchen

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?

A thick luscious layer of velvety smooth souffled egg topped with crispy bacon, cheese, and fresh arugula - all drizzed in a delicious "mock" hollandaise and sandwiched between fresh ciabetta bread slices! | NOMaste Kitchen

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.

A thick luscious layer of velvety smooth souffled egg topped with crispy bacon, cheese, and fresh arugula - all drizzed in a delicious "mock" hollandaise and sandwiched between fresh ciabetta bread slices! | NOMaste Kitchen

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!

Copycat Fox in the Snow Souffled Egg Sandwich
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

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.

Course: Breakfast, Lunch
Cuisine: American, Brunch, Comfort
Keyword: Copycat recipe, Egg Sandwich
Servings: 4 servings
Author: NOMaste Kitchen
Ingredients
Souffled Egg
  • 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
Mock Hollandaise Sauce
  • 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
For Assembly
  • 4 ciabatta rolls sliced
  • 1 cup fresh arugla
Instructions
For the Souffled Egg
  1. Preheat oven to 375F. Separate egg whites and yolks into two separate bowls, set the egg yolks aside for later use.

  2. 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. 

  3. After a few minutes, sauce will begin to thicken. Add salt, pepper, and mustard, stirring to combine.

  4. Remove saucepan from heat, allowing to cool slightly. Add egg yolks to sauce, whisking quickly to prevent eggs from cooking. 

  5. 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. 

  6. Remove eggs from oven then immediately top with cheese and cooked bacon, re-cover with aluminum foil so that the cheese melts.

For the Mock Hollandaise
  1. To make mock hollandaise sauce, whisk together mayo, lemon, and mustard. Once combined, quickly whisk in melted butter and cayenne pepper. 

For Assembly
  1. 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. 

Recipe Notes

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.

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

A thick luscious layer of velvety smooth souffled egg topped with crispy bacon, cheese, and fresh arugula - all drizzed in a delicious "mock" hollandaise and sandwiched between fresh ciabetta bread slices! | NOMaste Kitchen

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