Baked-Egg and Canadian Bacon Sandwiches

1. 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. 2

   Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture.

3. 3

   Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan.

4. 4

   Carefully transfer to the oven; bake until the eggs are set, 20 minutes.

5. 5

   Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat.

6. 6

   Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.

7. 7

   Cut the baked eggs into 4 equal pieces.

8. 8

   Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs.

9. 9

   Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.

10. 10

    Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper.

11. 11

    Serve with the sandwiches.

12. 12

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.