I recently got my hands on Martha Stewart’s new cookbook Martha The Cookbook, 100 Favorite Recipes and Lessons and Stories from my Kitchen. Upon seeing this custard egg sandwiches recipe I instantly got transported back to Tokyo and the most delicious custard egg sandwiches I enjoyed from 7-11. This is incredibly easy to make for a breakfast prep for an easy week or your next brunch! My sons absolutely enjoyed this for breakfast last week.
Custard Egg Sandwiches
Ingredients
- Softened unsalted butter, for baking dish and bread
- 12 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ teaspoon fresh thyme leaves
- Kosher salt and freshly ground pepper
- 2 cups watercress, tough stems trimmed
- 2 teaspoons unseasoned rice vinegar
- sliced milk bread or brioche
Prepare
- Preheat the oven to 300°F. Bring a kettle of water to a boil. Butter an 8-inch square baking dish. In a large bowl, whisk the eggs thoroughly. Whisk in the milk, cream, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Pour the mixture into the prepared dish.
- Place the dish inside a roasting pan on the center rack of the oven; add boiling water to the roasting pan to come halfway up the sides. Cover the pan with a baking sheet and bake for 40 minutes. Uncover and continue baking until the center is firm, 3 to 5 minutes more. Remove the dish from the oven and water bath, and transfer to a wire rack to cool.
- Toss the watercress with rice vinegar in a small bowl, and season it with salt and pepper. Toast and butter the bread.
- Cover the custard dish with a quarter baking sheet “and bake for 40 minutes. Uncover and continue baking until the center is firm, 3 to 5 minutes more. Remove the dish from the oven and water bath, and transfer to a wire rack to cool.
- Toss the watercress with rice vinegar in a small bowl, and season it with salt and pepper. Toast and butter the bread.
- Cover the custard dish with a quarter baking sheet and flip it over so the dish is on top, and gently place them on a work surface. Remove the baking dish and cut the egg custard into equal pieces. Place each on a slice of bread; then top it with the watercress and a second slice of bread. Halve the sandwiches and serve.
