last updated on October 30, 2026

breakfast sandwich with the best fluffy eggs

One of our favorite restaurants in Boston was a brunch place, well known for their breakfast sandwiches. Almost all of them featured a thick, fluffy slab of egg that was divine. I always wanted to make them at home, and finally found the perfect method to make the best fluffy eggs.

Whisking the eggs with a glug of heavy cream and salt, then baking in a water bath at a low temperature will make the perfect eggs for any breakfast sandwich your heart could desire.

ingredients you’ll need for the best fluffy eggs

9 eggs
1/2 cup heavy cream
1 teaspoon kosher salt
Butter (for greasing the pan)
4 cups hot water (for the water bath)

how to make the best fluffy eggs

Preheat and prep the pans: Preheat your oven to 300°F. Grease an 8×8-inch pan with butter and place it inside a 9×13-inch pan.
Mix the eggs: In a medium bowl, crack all the eggs and add the heavy cream and kosher salt. Whisk thoroughly for 3-4 minutes until the mixture is smooth and uniform.
Pour and set up the water bath: Pour the egg mixture into the greased 8×8-inch pan. Carefully add about 4 cups of hot water to the 9×13-inch pan (not into the eggs, just the outer pan).
Bake to perfection: Cover the egg pan with a cookie sheet and transfer it to the oven. Bake for 25-35 minutes or until the center is set and no longer jiggly.
Cool and slice: Let the pan cool for a few minutes before slicing the egg slab into portions.

why bake in a water bath?

Baking eggs in a water bath (also called a bain-marie) ensures an even, gentle heat that results in a silky, tender texture. The steam created by the water bath prevents the eggs from becoming rubbery and overcooked, giving them a custard-like consistency. This method is ideal for situations like this where we’re making a large batch of eggs, and ensures they remain fluffy and moist.

breakfast sandwich ideas!

The beauty of this egg slab is that it can be used in a variety of breakfast sandwich combinations. Here are a few ideas:

Classic bacon, egg, and cheese: Layer a slice of fluffy egg with crispy bacon and cheddar cheese on a toasted English muffin.
Avocado & tomato: Pair the egg with mashed avocado, sliced tomato, and a sprinkle of feta on a toasted bagel.
Sausage & pepper jack: Add a sausage patty and melted pepper jack cheese on a buttery croissant.
Vegetarian spinach & swiss: Stack the egg slab with sautéed spinach and Swiss cheese on whole-grain toast.
Smoked salmon & cream cheese: Top the egg with smoked salmon, cream cheese, and capers on a toasted brioche bun.

how to store and reheat for later

This fluffy egg slab is perfect for meal prep! Here’s how to store and reheat it:

Refrigerate: Store slices in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap individual portions in plastic wrap and place them in a freezer-safe bag for up to 2 months.
Reheat: Warm slices in the microwave for 30-45 seconds or in a toaster oven at 300°F for a few minutes until heated through.

equipment needed

My favorite pans for pretty much any baking are USA Pans. For this recipe I use the 8×8″ pan, then layer it into the 9×13″ pan for the water bath. You can use any pans

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Ingredients

9 eggs
1/2 cup heavy cream
1 teaspoon kosher salt

Instructions

Preheat the oven to 300F. Grease an 8×8-inch pan with butter. Place that pan in a 9×13-inch pan.
Crack all the eggs into a medium bowl. Add the heavy cream and salt and whisk until well combined, about 3 to 4 minutes. The mixture should be one smooth liquid, so keep mixing until you get there.
Pour the egg mixture into the greased pan. Carefully pour about 4 cups of hot water into the 9×13-inch pan (Not into the egg mixture please! Just into the large pan it’s resting in).
Transfer to the oven, cover with a cookie sheet, and bake for 25-35 minutes, until the center is set and no longer jiggly.
Let the pan cool for a few minutes then slice the egg and enjoy!

What’d you think? I’d love to hear your thoughts or if you have any questions!