The Best Homemade Breakfast Sandwich
Ingredients: medium-to-large eggs, salt, heavy cream, whole milk, cooking spray · 60 min cook time · 700kcal · ~₩19,300
Ingredients
8개 medium-to-large eggs, 1.5작은술 salt, 0.25컵 heavy cream, 0.25컵 whole milk, 1적당량 cooking spray, 1.5lb russet potatoes, 2컵 duck fat
Instructions
1. Crack 8 medium-to-large eggs into a quart container.
2. Add 1 and 1/2 teaspoons of salt, 1/4 cup of heavy cream, and 1/4 cup of whole milk to the eggs.
3. Use an immersion blender to thoroughly mix the egg mixture until completely emulsified. Alternatively, whisk well.
4. Spray an 8x8 inch baking pan with cooking spray.
5. Optionally, pour the egg mixture through a fine mesh strainer into the prepared 8x8 inch baking pan for a more uniform texture.
6. Place the 8x8 inch pan with the egg mixture into a larger 9x13 inch pan.
7. Pour boiling water into the 9x13 inch pan, around the 8x8 inch pan, until the water level is roughly even with the egg mixture. Do not get water into the egg pan.
8. Lightly tent the pans with foil and place them into an oven preheated to 300°F (150°C) for 25 to 30 minutes.
9. Once cooked, remove the egg from the oven and immediately take it out of the hot water bath to prevent further cooking.
10. Once cooled slightly, flip the steamed egg onto a cutting board.
11. Lightly trim any dried edges from the steamed egg for a cleaner appearance.
12. Cut the steamed egg into four equal quarters to create egg patties for the sandwiches.
13. While the egg is steaming, peel 1 and 1/2 pounds of russet potatoes.
14. Grate the peeled potatoes using the coarse side of a box grater.
15. Place the grated potatoes in a tea towel, wrap it up, and squeeze out as much water as possible over a sink.
16. Add the wrung-out potatoes to a medium-large sauce pot. Do not add oil or fat yet.
17. Add about 2 cups of duck fat (or other flavorful fat like butter, bacon fat, or beef fat) to the pot with the potatoes.
18. Set the pot to medium heat and gently mix the potatoes and fat. Let the fat melt and gently bubble, stirring occasionally, for about 5 to 10 minutes.
19. Once the potatoes are barely cooked, pour them through a fine mesh strainer into a bowl to separate the potatoes from the excess fat.
20. Transfer the potatoes to a separate bowl.
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