Light & Fluffy Egg Soufflé Sandwich

updated May 20, 2021
Egg Soufflé Sandwich

The fluffiest egg meets nutty melted cheese, tangy pickled peppers, peppery arugula, and creamy Dijonnaise in this elevated, yet easy, breakfast sandwich.

Serves4

Prep10 minutes to 15 minutes

Cook30 minutes

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egg souffle sandwich on a table
Credit: Photo: Joe Lingeman; Food Styling: Brett Regot; Prop Styling: Stephanie De Luca

I’ve never met an egg sandwich I didn’t like, whether it’s a classic bacon, egg, and cheese or a veggie-packed wrap. But if I had to pick a favorite, it would be this egg soufflé sandwich. Here, the lightest, fluffiest, Gruyère-topped egg soufflé sits a top of buttery brioche roll along with creamy Dijonnaise, tangy pickled peppers, and peppery arugula. It’s a pretty darn fancy way to start you day — and it couldn’t be easier to pull off.

Meet the Egg Soufflé

This breakfast sandwich is inspired by similar ones at two bakeries Kitchn editors love dearly: Fox in the Snow in Columbus, Ohio, and Flour Bakery in Boston, Massachusetts. What makes their sandwiches so good? Both boast meltingly tender eggs, a result of whisking the eggs with milk or cream and baking them in a water bath (the same technique used to make crème brûlée and pots de crème). The water protects the egg mixture as it sets — preventing it from overcooking or turning rubbery — and is the key to achieving soufflé-like results.

A Dressed-Up Breakfast Sandwich That Can Be Made Ahead

If you’re looking to prep eggs for egg sandwiches in advance, soufflé eggs are the perfect choice. In fact, the need to prep ahead is what inspired the soufflé egg at Flour Bakery! When you’re ready to enjoy, simply top the pre-baked egg squares with grated cheese, broil quickly to rewarm them and get the tops nice and melty, then slide them onto Dijonnaise-swiped buns. Finish the sandwiches with peppadew peppers for juicy tang and a touch of heat, plus a handful of arugula for freshness. Then, ready the napkins.

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot; Prop Styling: Stephanie De Luca

Egg Soufflé Sandwich

The fluffiest egg meets nutty melted cheese, tangy pickled peppers, peppery arugula, and creamy Dijonnaise in this elevated, yet easy, breakfast sandwich.

Prep time 10 minutes to 15 minutes

Cook time 30 minutes

Serves 4

Nutritional Info

Ingredients

  • Cooking spray or unsalted butter

  • 8

    large eggs

  • 1/2 cup

    whole or 2% milk

  • 1/2 teaspoon

    kosher salt

  • 3 cups

    hot tap water

  • 4 ounces

    Gruyère or sharp cheddar cheese, shredded (about 1 cup)

  • 3 ounces

    jarred peppadew peppers

  • 2 tablespoons

    Dijon mustard

  • 2 tablespoons

    mayonnaise

  • 4

    brioche sandwich rolls

  • 1 packed cup

    baby arugula (about 1 ounce)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 300°F. Coat an 8x8-inch baking dish generously with cooking spray or butter.

  2. Whisk 8 large eggs in a large bowl until blended. Add 1/2 cup milk and 1/2 teaspoon kosher salt and whisk until combined. Pour into the baking dish.

  3. Pull the oven rack halfway out of the oven. Place a rimmed baking sheet on the oven rack. Pour in 3 cups hot tap water. Set the baking dish of eggs in the baking sheet and carefully push the oven rack back in.

  4. Bake until just set in the middle, about 30 minutes. Meanwhile, grate 4 ounces Gruyère or sharp cheddar cheese on the large holes of a box grater (about 1 cup). Thinly slice 3 ounces peppadew peppers (about 1/2 cup). Stir together 2 tablespoons Dijon mustard and 2 tablespoons mayonnaise in a small bowl.

  5. Carefully lift the baking dish out of the baking sheet to a wire rack and let cool for 5 minutes. Meanwhile, remove the baking sheet from the oven, pour off any remaining water, and wipe dry. Switch the oven to broil.

  6. Run a thin knife around the edges of the soufflé, then flip it out onto a cutting board. Cut into 4 squares. Using a flat spatula, carefully transfer the squares to one side of the baking sheet. Sprinkle with the grated cheese. Split 4 brioche sandwich rolls and place them cut-side up on the other side of the baking sheet. Broil until the cheese is melted and the buns are lightly toasted, 30 seconds to 1 1/2 minutes.

  7. Spread the dijonaise onto the cut sides of each roll. Top each roll bottom with an egg soufflé square. Top with1 packed cup baby arugula and the sliced peppadew peppers. Close the sandwiches with the roll tops and serve.

Recipe Notes

Peppadew peppers substitute: If you can’t find peppadew peppers, roasted red peppers or pickled cherry peppers can be substituted.

Make ahead: The egg soufflé can be made 1 day in advance, cut into squares, and refrigerated in an airtight container. Top with the cheese and broil to warm through and melt the cheese before assembling the sandwiches.