EGG SAND­WICHES FOR A CROWD

Martha Stewart Living - - Good Things -

Pre­heat oven to 400° with a rack in cen­ter. In a large bowl, whisk 12 large eggs with ¼ cup heavy cream, ¾ tea­spoon kosher

salt, and ¼ tea­spoon freshly ground black

pep­per. Stir in 1 cup each shred­ded cooked

turkey and baby spinach; 3 pieces cooked

ba­con, bro­ken into pieces; and ¾ cup shred­ded Swiss cheese. Pour into a but­tered 9- by13- inch bak­ing dish. Sprin­kle with an­other 3 pieces cooked ba­con, bro­ken into pieces; and

¾ cup shred­ded Swiss cheese. Bake un­til set, 18 min­utes. Switch oven to broil and cook un­til browned in places, about 3 min­utes more. Let cool slightly, then slice into 8 rec­tan­gles. Serve be­tween or atop slices of toasted bread (we used a white Pull­man loaf, but you can sub in English muffins, brioche, sand­wich bread— any kind you like) with Di­jon­naise (equal parts may

on­naise and mus­tard).

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