Egg Soufflé Breakfast Sandwiches

Preheat an oven to 300°F (150°C). Spray a 9-inch (23-cm) square ceramic baking dish with nonstick cooking spray.

In a blender, combine the eggs, milk and salt and blend until thoroughly combined. (Alternatively, use an immersion blender to blend the ingredients in a bowl.) Strain through a fine-mesh sieve into the prepared baking dish. Scatter the green onions and chives evenly over the egg mixture.

Place the baking dish in a larger dish and fill the larger dish with water so that it comes halfway up the sides of the smaller one. Cover with aluminum foil and bake until the egg is set, 1 hour to 1 hour and 15 minutes. Let cool in the baking dish for 10 minutes, then run a knife along the sides to loosen the egg soufflé. Invert onto a cutting board and let cool for 20 minutes.

Meanwhile, preheat the broiler.

In a large fry pan over medium heat, melt the butter. Working in batches, add the bread slices and toast until lightly golden on one side, about 30 seconds. Set aside.

Carefully trim the edges of the egg to create sharp edges, then cut into 4 equal squares. Carefully place the egg squares on a baking sheet and top with the mozzarella, dividing it evenly. Broil until the cheese is melted, about 1 minute.

To assemble, spread some mayonnaise on the untoasted side of each slice of bread. Top four of the bread slices with the egg squares and cover with the remaining bread. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen