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Gallery Custard Egg Sandwich on Shokupan Credit: Dana Gallagher Recipe Summary prep: 15 mins total: 1 hr Servings: 9
Ingredients Ingredient Checklist Softened unsalted butter, for pan and bread 12 large eggs 3/4 cup whole or 2 percent milk 1/4 cup heavy cream Kosher salt (we use Diamond Crystal) and freshly ground pepper 2 cups watercress, tough stems trimmed 2 teaspoons unseasoned rice vinegar 1 tablespoon extra-virgin olive oil 18 slices (each 1/2 inch thick) shokupan (Japanese milk bread) or other white bread
Cook’s Notes The cooled custard can be cut into servings and refrigerated in an airtight container. Reheat it in the microwave (for 30 seconds) or a 300°F oven to room temperature or until just warm.
Gallery Custard Egg Sandwich on Shokupan Credit: Dana Gallagher
Recipe Summary prep: 15 mins total: 1 hr Servings: 9
Gallery
Custard Egg Sandwich on Shokupan Credit: Dana Gallagher
Custard Egg Sandwich on Shokupan
Credit: Dana Gallagher
Custard Egg Sandwich on Shokupan
Recipe Summary prep: 15 mins total: 1 hr Servings: 9
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 9
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 9
9
Ingredients
Ingredients
- Softened unsalted butter, for pan and bread 12 large eggs 3/4 cup whole or 2 percent milk 1/4 cup heavy cream Kosher salt (we use Diamond Crystal) and freshly ground pepper 2 cups watercress, tough stems trimmed 2 teaspoons unseasoned rice vinegar 1 tablespoon extra-virgin olive oil 18 slices (each 1/2 inch thick) shokupan (Japanese milk bread) or other white bread
Directions
Preheat oven to 300°F. Bring a kettle of water to a boil. Butter a 9-inch square baking dish. In a large bowl, whisk eggs thoroughly. Whisk in milk, cream, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into prepared dish.
Place dish inside a roasting pan on center rack of oven; add water to come halfway up sides. Cover pan with a baking sheet and bake 30 minutes. Uncover and continue baking until center is a bit wiggly, 3 to 5 minutes more. Remove dish from oven and water bath; let cool on a wire rack.
Toss watercress with vinegar and oil; season. Toast and butter bread. Cut egg custard into 3-by-3-inch pieces. Place each on a slice of bread; top with salad and second slice. Serve immediately.
Cook’s Notes The cooled custard can be cut into servings and refrigerated in an airtight container. Reheat it in the microwave (for 30 seconds) or a 300°F oven to room temperature or until just warm.
Cook’s Notes
The cooled custard can be cut into servings and refrigerated in an airtight container. Reheat it in the microwave (for 30 seconds) or a 300°F oven to room temperature or until just warm.
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All Reviews for Custard Egg Sandwich on Shokupan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Custard Egg Sandwich on Shokupan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
