Cheesy egg slice and hash brown buns recipe
A soft breakfast bun filled with wobbly, custardy, cheesy egg slice and crunchy hash browns is definitely one of the very best ways to satisfy a group’s eggy cravings. If it helps logistically, the egg slice could be made and portioned in advance, chilled, then reheated to order. Also, side note: this is one of those occasions when bright orange yolks really help the aesthetic.
Timings
Prep time: 15 minutes, plus cooling time
Cook time: 40 minutes
Serves
10
Ingredients
150ml double cream
200g extra-mature cheddar or Comté, coarsely grated
10 large eggs
20 hash browns (to cook from frozen)
10 rashers back bacon
10 soft brioche burger buns
mayonnaise, to serve
tomato ketchup, to serve
Method
Heat the oven to 170C/150C fan/gas mark 3?. Line a low-sided 20x26cm baking tray with greaseproof paper.
In a small saucepan, gently warm the cream over a low-medium heat. Add the grated cheese and stir until completely melted. Set aside for 4-5 minutes.
In a large mixing bowl, break and thoroughly beat the eggs with a whisk.
Slowly pour the warm, cheesy cream into the bowl, simultaneously whisking, until fully incorporated. Pour into the lined tin – if it’s the right size, the egg mixture will be 1?-2cm deep.
Bake in the oven for around 35 minutes, until just set.
Meanwhile, prepare the other elements (bake the hash browns; cook the bacon; slice and toast the burger buns).
Remove the egg tin from the oven and leave to cool for 10 minutes, before turning out onto a chopping board, peeling away the paper and cutting into 10 equal squares. These could either be served immediately or chilled overnight and reheated to order (10 minutes at 180C/160C fan/gas mark 4, spaced out on a lined baking sheet).
To assemble, add a splurge of mayonnaise and ketchup to the bottom half of each bun.
Top with a piece of bacon, 2 hash browns and then the cheesy egg square. Squirt a final blob of ketchup on top, add the bun tops and serve.
Recipe from Good Eggs by Ed Smith (Quadrille, ￡22)