Baked-Egg and Canadian Bacon Sandwiches

• 8 large eggs
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh chives
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more for the pan
• 8 slices Canadian bacon (about 4 ounces)
• 4 brioche hamburger rolls, split
• 1/2 cup dijonnaise (or mayonnaise mixed with dijon mustard)
• 1/4 cup jarred Peppadew peppers, chopped, plus 2 tablespoons brine from the jar
• 4 slices gruyere cheese (about 2 ounces)
• 1 5 -ounce package mixed greens (about 8 cups)
• 1/4 cup packaged fried shallots or onions

1. Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy.
2. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture.
3. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan.
4. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
5. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
6. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
7. Cut the baked eggs into 4 equal pieces.
8. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs.
9. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
10. Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper.
11. Serve with the sandwiches.
12. Photograph by Charles Masters

eggs, heavy cream, fresh chives, kosher salt, extravirgin olive oil, bacon, hamburger rolls, dijonnaise, peppers, gruyere cheese, mixed greens, packaged fried shallots

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baked-egg-and-canadian-bacon-sandwiches.html (may not work)