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This soufflé carbonara breakfast sammich is what I make when I want to truly spoil everyone at brunch. Imagine savory, creamy carbonara sauce, soft fluffy egg squares, crispy pancetta, and a luxurious raw yolk all nestled inside a warm toasted bun. It is absolutely over the top in the best way possible and worth every moment of effort for mornings that call for something memorable.
The first time I made this was to celebrate my sister’s birthday and everyone sat hushed, savoring every bite. Now it is my go-to whenever I want a breakfast that feels like a treat and doubles as a conversation starter.
Ingredients
- Egg yolks for carbonara cream: deliver unmatched richness and silkiness
- A mix of parmesan and pecorino cheese: brings sharp nutty flavor and a salty depth
- Freshly cracked black pepper: gives the dish its signature sharp bite
- Whole milk: smooths out the carbonara sauce and makes it glossy
- High-quality eggs: are the key to both fluffy soufflé and a beautiful runny yolk
- Greek yogurt in the egg mixture: keeps things tangy yet light
- Fresh chives: add color and a gentle freshness
- Salted butter: helps the soufflé eggs release and adds buttery notes
- Thick-sliced pancetta: makes a crisp salty layer with more punch than regular bacon
- Soft burger buns: are the perfect handheld envelope and toast up beautifully
- Spray oil: ensures the buns crisp without absorbing too much fat
- Extra cheese for assembly: doubles down on that carbonara flavor
- Raw egg yolks on top: give the sandwich a showstopping finish if you want it
- Opt for market-fresh eggs and good cheese: for the most impressive flavor payoff
Step-by-Step Instructions
- Prep Pancetta:
- Lay pancetta slices between two cooling racks on a parchment-lined baking sheet and bake at 400 degrees until they are shatteringly crisp about 45 minutes. Drain on paper towels and set aside a little of the fat for later the aroma at this point is irresistible.
- Make Carbonara Cream:
- In a heatproof bowl combine pepper egg yolks parmesan pecorino and half the milk and whisk until smooth and creamy. Set up a double boiler on the stovetop with gently simmering water and cook the mixture while whisking constantly until thickened about five minutes. Off the heat whisk in the rest of the milk and reserved pancetta fat season thoroughly and set aside.
- Prepare Soufflé Eggs:
- Turn oven to 300 degrees and grease your baking dish or ramekins with butter for easy release. In a large bowl whisk together yogurt milk pepper salt and eggs until there are no streaks. Fold in fresh chives for flecks of color and flavor.
- Bake Soufflé Eggs:
- Pour the mixture into your dish or ramekins and set inside a larger pan. Pour boiling water around to create a gentle water bath coming halfway up the side. Bake for thirty minutes rotating the pan commonly halfway through. Once set to a gentle wobble cool then unmold or slice for sandwich assembly.
- Toast the Buns:
- Heat a skillet and coat lightly with spray oil. Toast each bun cut-side down until golden and crisp but still tender in the middle. You want a sturdy and buttery base for all those fillings.
- Sandwich Assembly:
- Spread carbonara cream on both cut sides of each bun. Layer on crisp pancetta then add a square of soufflé egg. Sprinkle more cheese then gently nestle a raw egg yolk on top if you love extra richness. Close up with the other bun half and serve right away.
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I absolutely love the soufflé eggs in this recipe. They turn out incredibly light and airy almost like a savory cloud tucked inside the sandwich. Watching everyone slice in and see the steam rise brings back Sunday brunch memories with my family where someone always volunteers to make the eggs and everyone else waits hoping for an extra serving.
Storage Tips
You can refrigerate the soufflé egg squares and carbonara cream separately in airtight containers for up to two days. Heat the eggs gently in a low oven to restore their fluffiness. Only assemble the sandwiches fresh so the texture stays perfect. If you want to freeze extra soufflé eggs wrap them tightly and reheat from frozen in the oven.
Ingredient Substitutions
If you cannot find pancetta try thick-cut bacon or even Canadian bacon for a slightly different but still smoky result. For a lighter dairy touch swap Greek yogurt with plain yogurt or crème fraîche. Brioche buns are a lovely replacement if burger rolls are not available and you can always leave out the raw yolk for a less rich finish.
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Serving Suggestions
These sandwiches pair beautifully with a fresh green salad and a simple vinaigrette to cut through the richness. Sometimes I serve them with roasted tomatoes on the side for a burst of acidity. They are just as good cut smaller for a breakfast buffet or party platter.
A Bit of History
This sandwich is a playful spin on Italian carbonara pasta and French soufflé brought together in a very American breakfast format. Both the carbonara cream and fluffy baked eggs borrow from classic technique but are blended into something new and truly indulgent. My family always asks what is in the sauce and I enjoy talking about the origins and watching their faces light up at the story.
Frequently Asked Questions About the Recipe
- → How do I ensure the soufflé eggs are fluffy?
Use a water bath and bake gently; whisking quickly before baking also helps achieve a light, airy texture.
- → Can I substitute pancetta with another ingredient?
Yes, thick-cut bacon or even smoked turkey works as alternatives, though flavor may vary slightly.
- → Is the raw egg yolk necessary?
The yolk adds richness, but you can omit it or substitute with a soft-poached egg if preferred.
- → Should I use individual ramekins or a single pan?
Either works. Ramekins give perfect portions, while a pan is great for batch baking and slicing squares.
- → How do I store and reheat leftovers?
Store separated components in the fridge. Reheat the soufflé eggs gently in a microwave or oven before assembling.