Description
A gourmet breakfast sandwich featuring a fluffy soufflé egg square, crispy pancetta, rich carbonara cream, and a luxurious raw egg yolk, all tucked into a toasted bun for a decadent morning bite.
Ingredients
Units
Scale
- Carbonara Cream:
- 1/2 tsp black pepper
- 4 egg yolks
- 1 oz parmesan cheese
- 1 oz pecorino cheese
- 1/2 cup whole milk
- Kosher salt to taste
- Soufflé Eggies:
- 8 eggs
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 tbsp chives
- 1 tsp freshly cracked black pepper
- 1 tsp salted butter, room temp
- Kosher salt to taste
- The Rest:
- 4 thick slices pancetta (level 8 thickness, about 1/2 lb total)
- 4 burger buns
- 1 tsp spray oil
- 1/2 oz parmesan cheese
- 1/2 oz pecorino cheese
- 4 egg yolks
Instructions
- Preheat the oven to 400°F (205°C) and position a rack in the center.
- Place pancetta slices on a cooling rack set over a parchment-lined baking sheet. Top with another cooling rack to prevent curling. Bake for 45 minutes until crisp. Transfer to a paper towel-lined plate and reserve 1 tsp of rendered fat.
- While pancetta cooks, prepare the carbonara cream. In a heat-resistant bowl, combine pepper, egg yolks, cheeses, and half of the milk. Whisk until smooth.
- Set up a double boiler. Whisk the mixture constantly over simmering water until it thickens, about 5 minutes. Remove from heat, whisk until slightly cooled, then add remaining milk and reserved pancetta fat. Adjust seasoning and set aside.
- Reduce oven temp to 300°F (150°C). Boil water for a water bath. Grease four 4″ ramekins or an 8×8 pan with butter.
- Whisk together yogurt, milk, pepper, and salt in a large bowl. Add eggs and whisk until smooth. Stir in chives.
- Pour into prepared dish(es), place in a larger pan, and pour boiling water into the outer pan to come halfway up the sides. Bake 30 minutes, rotating halfway. Let cool, then remove. If using an 8×8, cut into 4 squares.
- Toast buns cut-side down in an oiled skillet over medium-high heat until golden.
- Assemble sandwiches: spread carbonara cream on buns, then layer with pancetta, a soufflé egg square, 1/4 of the cheeses, and an egg yolk. Top with the other bun half and serve immediately.
Notes
- Use high-quality eggs for the best flavor and texture.
- Ramekins create individual servings, but an 8×8 pan works for batch baking.
- Rotate the egg pan during baking for even cooking.
- The raw egg yolk is optional but adds a rich finishing touch.
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 4g
- Sodium: 950mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 465mg