Egg, Ham, and Pepperoncini Sandwiches (ci)
Egg, Ham, and Pepperoncini Sandwiches
SERVES 4
For an egg sandwich with tender, creamy eggs that stayed put inside the bread, we skipped frying and scrambling. Inspired by a recipe from restaurateur and cookbook author Joanne Chang, we whisked water into the eggs, seasoned them lightly, and then gently baked them in a water bath. This hands-off method produced a custardy-smooth, silky egg filling. We then tucked squares of the baked eggs inside lightly toasted English muffins along with deli ham, cheddar cheese, sweet apricot jam, and spicy pepperoncini to perk things up
8 large eggs
¼ teaspoon table salt
¼ cup apricot jam
4 English muffins, split and lightly toasted
4 slices deli cheddar cheese (4 ounces)
4 slices deli ham (4 ounces)
¼ cup pepperoncini, sliced and blotted dry
BEFORE YOU BEGIN
This recipe requires an 8-inch square metal baking pan. Avoid using a ceramic or glass dish, which will increase the cooking time and could cause the eggs to overcook during cooling. We like the flavor and texture of English muffins for these sandwiches, but you can substitute 4-inch bulkie rolls, kaiser rolls, or burger buns, if desired. If you omit the ham from your sandwich, you may want to season the eggs with additional salt after baking. For maximum efficiency, gather and prepare the sandwich fillings while the eggs cook, and toast the English muffins while the eggs cool. Alternatively, let the eggs cool completely after cutting them, stack them in an airtight container, and refrigerate them for up to three days. To reheat, arrange the egg squares on a large plate and microwave at 50 percent power until they're warm, 2 to 3 minutes.
Adjust oven rack to middle position and heat oven to 300 degrees. Whisk eggs and salt in large bowl until well combined. Whisk in ⅔ cup water. Spray 8-inch square baking pan with vegetable oil spray. Pour egg mixture into prepared pan and set pan on rimmed baking sheet. Add 1½ cups water to sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. Remove pan from sheet, transfer to wire rack, and let cool for 10 minutes.
Run knife around edges of pan and, using dish towel or oven mitts, invert eggs onto cutting board (if eggs stick to pan, tap bottom of pan firmly to dislodge). Cut into 4 equal squares. Spread jam on muffin bottoms. Using spatula, transfer 1 egg square to each sandwich. Top each egg square with cheddar, then ham, and then pepperoncini. Set muffin tops over pepperoncini and serve.
Recipe developed for the January / February 2021 issue.
https://www.cooksillustrated.com/recipes/13542-egg-ham-and-pepperoncini-sandwiches?pac=5DkKV19ZCRejnk3enCc2/jKiQ%2BflG6yadApf6JHE11g=%0A&extcode=NSCIK27IG&utm_source=instagram&utm_medium=photo&utm_content=egghamsandwich&utm_campaign=ciinstagram
SERVES 4
For an egg sandwich with tender, creamy eggs that stayed put inside the bread, we skipped frying and scrambling. Inspired by a recipe from restaurateur and cookbook author Joanne Chang, we whisked water into the eggs, seasoned them lightly, and then gently baked them in a water bath. This hands-off method produced a custardy-smooth, silky egg filling. We then tucked squares of the baked eggs inside lightly toasted English muffins along with deli ham, cheddar cheese, sweet apricot jam, and spicy pepperoncini to perk things up
8 large eggs
¼ teaspoon table salt
¼ cup apricot jam
4 English muffins, split and lightly toasted
4 slices deli cheddar cheese (4 ounces)
4 slices deli ham (4 ounces)
¼ cup pepperoncini, sliced and blotted dry
BEFORE YOU BEGIN
This recipe requires an 8-inch square metal baking pan. Avoid using a ceramic or glass dish, which will increase the cooking time and could cause the eggs to overcook during cooling. We like the flavor and texture of English muffins for these sandwiches, but you can substitute 4-inch bulkie rolls, kaiser rolls, or burger buns, if desired. If you omit the ham from your sandwich, you may want to season the eggs with additional salt after baking. For maximum efficiency, gather and prepare the sandwich fillings while the eggs cook, and toast the English muffins while the eggs cool. Alternatively, let the eggs cool completely after cutting them, stack them in an airtight container, and refrigerate them for up to three days. To reheat, arrange the egg squares on a large plate and microwave at 50 percent power until they're warm, 2 to 3 minutes.
Adjust oven rack to middle position and heat oven to 300 degrees. Whisk eggs and salt in large bowl until well combined. Whisk in ⅔ cup water. Spray 8-inch square baking pan with vegetable oil spray. Pour egg mixture into prepared pan and set pan on rimmed baking sheet. Add 1½ cups water to sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. Remove pan from sheet, transfer to wire rack, and let cool for 10 minutes.
Run knife around edges of pan and, using dish towel or oven mitts, invert eggs onto cutting board (if eggs stick to pan, tap bottom of pan firmly to dislodge). Cut into 4 equal squares. Spread jam on muffin bottoms. Using spatula, transfer 1 egg square to each sandwich. Top each egg square with cheddar, then ham, and then pepperoncini. Set muffin tops over pepperoncini and serve.
Recipe developed for the January / February 2021 issue.
https://www.cooksillustrated.com/recipes/13542-egg-ham-and-pepperoncini-sandwiches?pac=5DkKV19ZCRejnk3enCc2/jKiQ%2BflG6yadApf6JHE11g=%0A&extcode=NSCIK27IG&utm_source=instagram&utm_medium=photo&utm_content=egghamsandwich&utm_campaign=ciinstagram