Soufflé Carbonara Breakfast Sammich (Print-Friendly Version)

Fluffy soufflé egg, pancetta, and carbonara cream fill this toasted morning sammich for a luxurious bite.

# Ingredients:

→ Carbonara Cream

01 - 0.5 teaspoon freshly ground black pepper
02 - 4 egg yolks
03 - 28 grams parmesan cheese, finely grated
04 - 28 grams pecorino cheese, finely grated
05 - 120 milliliters whole milk
06 - Kosher salt, to taste

→ Soufflé Eggies

07 - 8 large eggs
08 - 120 grams Greek yogurt
09 - 60 milliliters milk
10 - 1 tablespoon finely chopped chives
11 - 1 teaspoon freshly ground black pepper
12 - 1 teaspoon salted butter, at room temperature
13 - Kosher salt, to taste

→ Assembly

14 - 4 thick slices pancetta (approximately 225 grams)
15 - 4 burger buns
16 - 1 teaspoon neutral spray oil
17 - 14 grams parmesan cheese, for assembly
18 - 14 grams pecorino cheese, for assembly
19 - 4 egg yolks, for serving

# Steps:

01 - Preheat oven to 205°C and position a rack in the center. Lay pancetta slices over a cooling rack set atop a parchment-lined baking sheet, covering with another cooling rack to maintain flatness. Bake for 45 minutes, or until pancetta is crisp. Drain on paper towels and reserve 1 teaspoon of rendered fat.
02 - While pancetta bakes, combine black pepper, egg yolks, parmesan, pecorino, and half the milk in a heatproof bowl. Whisk until smooth. Set up a double boiler and whisk the mixture over simmering water until thickened, about 5 minutes. Remove from heat, whisk to slightly cool, then incorporate remaining milk and reserved pancetta fat. Season with salt and set aside.
03 - Decrease oven temperature to 150°C. Boil water for a bain-marie. Grease four 10-centimeter ramekins or one 20-centimeter square pan with butter. In a large bowl, whisk together Greek yogurt, milk, black pepper, and salt, then incorporate eggs and beat until fully blended. Fold in chives. Pour mixture into prepared ramekins or pan. Place inside a larger baking vessel and add boiling water until it reaches halfway up the sides. Bake for 30 minutes, rotating the dish halfway through. Cool slightly before unmolding or, if baked as a single batch, cut into four squares.
04 - Slice buns and toast cut-side down in a lightly oiled skillet set over medium-high heat until golden brown.
05 - To assemble, spread carbonara cream onto the bottom buns. Layer each with a slice of crisp pancetta, a soufflé egg square, a mix of the reserved parmesan and pecorino, and one raw egg yolk. Set the top bun in place and serve immediately.

# Notes & Tips:

01 - Use high-quality eggs to ensure a rich flavor and creamy texture.
02 - Ramekins provide individual portions; use a square pan for batch preparation.
03 - Rotating the dish during baking promotes even soufflé rise.
04 - The raw egg yolk is optional, offering a luxurious finish.

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