Steamed Egg Breakfast Sandwiches

If you have chickens, then you understand my constant, happy dilemma of having entirely too many eggs on hand. I am always on the lookout for new, easy, and of course, tasty, ways to use up eggs. Which lead me to thinking about my favorite breakfast sandwich at a local diner with its fluffy, melt-in-your-mouth, steamed egg. Not only are steamed eggs very easy to make, but paired with a brioche bun, aioli, avocado and bacon they are an experience worth eating, if you know what I mean. These Steamed Egg Breakfast Sandwiches are sure to move to the top of your breakfast foods list.

Three Reasons to Love this Recipe:

1. The. Steamed. Egg. Need I say more? Honestly I don’t feel like the idea of steaming an egg sounds down right delicious, but you have to believe me that it is. Think of it this way, I make my egg bites in a warm water bath in the oven as a makeshift “sous vide cooker” and so many of us love the texture of sous vide bites. This is a super similar concept but then placed in a delicious breakfast sandwich and it is oh, so good.

2. Switching the typical english muffin up for a different bun on a breakfast sandwich is the best. If you have not broken out of your shell before, the brioche bun on this sandwich will absolutely convince you to. For this recipe I personally made Sourdough Brioche Hamburger buns, but if you are not up for the challenge of creating your own buns, you could easily purchase brioche burger buns at the store and even purchase gluten free options if needed.

3. Steamed Egg Breakfast Sandwiches are easy to prep for a quick breakfast. Simply store your steamed egg squares in the fridge, when you are ready to use them, flash fry each side for a couple of minutes. At the same time broil the bun for just a bit then add egg, cover with cheese and place it back in. Add the bacon, avocado and aioli and you are set. If you are interested in other delicious easy to prep breakfast, check out my breakfast burritos.

Frequently Asked Questions:

Where did the idea of steamed eggs come from?

Steamed eggs are largely Asian nation influenced. There are steamed egg dishes in China, Japan and Korea. Though steamed egg breakfast sandwiches are a slightly different variation on these traditional recipe, they still use the same concept, using steam to cook the eggs.

Do I need to candy the bacon?

No, you don’t. Though I do recommend this step. It is super easy and it just compliments this sandwich so well. I do always strive to use nitrate free bacon as a healthier option. I love Beeler’s Brand.

How long does steamed egg last in the fridge?

I keep my steamed egg in an airtight container and it last fine for up to five days, refridgerated. Making it really easy to use it for a weekday breakfast prep.

How to Make Steamed Egg Breakfast Sandwiches:

  1. Make the steamed egg

    Preheat your oven to 300 degrees fahrenheit. Line an 8×8, or 8×10 glass dish with parchment paper. In a blender place eggs, milk, salt and pepper. Blend until smooth and frothy. Pour eggs into the prepared dish. Place the 8×8 dish inside a 9×13 dish, or other larger dish that allows space around the dish containing the eggs. Fill the outer dish with about 3 cups of hot water, about 3/4 of the way full. Place dish in oven and bake for 45-55 minutes. or until completely set in the middle. Remove from oven, then let cool for 10 minutes. Once cooled, pull egg out of the pan, using the parchment paper. Cut the steamed egg into 6 pieces.

  2. Make the aioli

    Combine mayonnaise, franks hot sauce, maple syrup and dijon mustard in a jar. Mix to combine, then set aside.

  3. Bake the bacon

    Yes, bake it! So much less of a mess. Turn the oven up to 375 degrees fahrenheit. Line a rimmed baking sheet with parchment paper. Place bacon strips on the baking sheet. Sprinkle each piece with 1/2 teaspoon of maple sugar. Bake for 20-25 minutes, until bacon is done to desired crispness. Remove and place on a paper towel lined plate.

  4. Pan fry the steamed egg

    This step could be skipped, but I personally find it to be worth it and it adds little time over all. In a pan over medium heat, melt 1 tablespoon of butter, then place a piece of the steamed egg and let it fry for a minute, flip and repeat on the other side. Top with cheese.

  5. Broil the bun

    While you flash fry the egg, place your bun on a baking sheet cut side up, spread just enough butter to cover each side. Broil at 500 degrees fahrenheit for about 2 minutes, just until slightly toasty. Top on side with egg and place under the broiler one additional minute until the cheese is melted.

  6. Ensemble the sandwiches

    Spread aioli on the top bun, next add the slice avocado, then under the egg, place the bacon, breaking each piece in half to fit better. Enjoy!

Steamed Egg Breakfast Sandwich

If you haven't experience the magic that steamed eggs are, stop right there and try this delicious melt-in-your-mouth breakfast sandwich. With a spicy maple aioli, candied bacon, avocado and a soft brioche bun, this sandwich is sure to be the best breakfast sandwich you have ever had.
Cook Time1 hour
Course: Breakfast
Cuisine: American
Keyword: Breakfast Sandwich, Fluffy egg sandwich, Steamed Egg, Steamed egg breakfast sandwich, Steamed Egg Sandwich
Servings: 6 servings

Ingredients

Steamed Egg

  • 12 Eggs
  • 1 c Milk, whole
  • 1 tsp Salt

Sandwich

  • 6 Brioche Buns I use my own sourdough buns
  • 2 Avocados Sliced
  • 6 slices Cheddar Cheese
  • 12 pieces Bacon
  • 2 tbsp Maple Sugar can sub brown sugar

Spicy Maple Aioli

  • ½ c Avocado oil mayonnaise
  • 1 tbsp Maple Syrup
  • 1 tsp Franks Hot Sauce
  • 1 tbsp Dijon Mustard

Instructions

  • Preheat the oven to 300℉
  • Prepare an 8×8 or 8×10 inch dish with parchment paper, set aside
  • In a blender place 12 eggs, one cup of milk and 1 tsp of salt. Blend on high until eggs are frothy. Pour eggs into the parchment prepared dish.
  • Using a 9×13 inch dish, or larger, create a water bath around the dish with the egg. You will do this by placing the dish with the eggs inside the larger dish, then filling the larger dish with hot water until it is about to the top of where the egg falls inside of the smaller dish. This was about 4 cups for me.
  • Place water bath inside oven and bake for 45-55 minutes, until eggs have set in the middle. When I used an 8×8 dish it took 45 minutes, whereas the 8×10 dish took 55 minutes.
  • While the egg bakes, prepare the bacon by placing the slices on a parchment paper lined sheet. Sprinkle about ½ tsp of maple sugar on each piece.
    Bacon sprinkled with maple sugar for the steamed egg breakfast sandwiches
  • When egg is done, turn oven up to 375℉. Place bacon in the oven and bake for 25 minutes or until done to desired crispness. Place on a paper towel lined plate.
  • Make the sauce by combining the mayonaise, hot sauce, maple syrup and dijon in a bowl. Set aside.
  • Place steamed egg on a cutting board and divide into six pieces. In a warm pan with a small amount of butter, flash fry the egg, so it gets a little crisp on the outside.
  • Set the oven to broil at 500°. On a baking sheet, place the brioche buns with the cut side up. Broil for 1-2 minutes until just starting to crisp, then add the steam egg and a slice of cheese. Place back in the broiler for 1-2 more minutes until the cheese is melted.
  • Assemble the sandwich by adding the sauce, bacon, and avocado with the bun and steamed egg. Enjoy!

Notes

When I prep this for a week ahead, I make the steamed eggs, divide them and keep them in an airtight container.  When I am ready I bake bacon, flash fry the egg and broil the sandwich, which takes less than 10 minutes hands on time. 

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Hi! I’m Ashley!

A city girl turned farm wife trying to share healthy recipes while figuring out the ropes of homesteading.

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