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If I want to really treat people at brunch, this carbonara soufflé breakfast sandwich is my go-to. Imagine a dreamy carbonara sauce, cloud-like egg squares, salty-crisp pancetta, and a golden raw yolk all stuffed in a freshly toasted bun. It’s totally extra—worth every minute when you want your morning to stand out.
Made this the first time for my sister’s birthday and the room got so quiet—everyone was enjoying every bite. Now, whenever I’m after a breakfast that feels super special and gets everyone talking, this is my stand-by.
Dreamy Ingredients
- Egg yolks for carbonara cream: pack in deep, silky flavor
- Mix of parmesan and pecorino: adds salty, sharp, nutty notes
- Fresh chives: keep things fresh and add some color
- Salted butter: makes the soufflé eggs pop out easy and adds richness
- Thick pancetta slices: go crispier and meatier than bacon
- Soft burger buns: hold everything and turn golden when toasted
- Extra cheese for stacking: pumps up the creamy taste
- Raw yolks on top: for the wow factor if you’re feeling fancy
- Best eggs and cheese you can find: bring serious flavor
- Spray oil: keeps buns crunchy but not greasy
- Whole milk: makes the carbonara glossy and smooth
- Pepper, freshly cracked: gives the whole thing a classic kick
- Greek yogurt in the eggs: makes them lighter and tangy
- Good quality eggs: get those soufflés tall and yolks just right
Simple Steps to Make It
- Build the Sandwich:
- Slather both bun halves with carbonara cream. Top with a slice of soufflé egg, sprinkle more cheese, layer on your pancetta, then carefully settle a raw yolk up top if you want. Cap with the other bun, squish a little, and dig in while it’s hot.
- Get Those Buns Toasty:
- Grab a skillet, mist it with oil, and toast your buns cut side down until the insides are golden but the middle’s still squishy. You want a sturdy base that can soak up all that good stuff.
- Bake Soufflé Eggs:
- Pour your fluffy egg mixture into a greased baking dish or ramekins. Slip the dish into a bigger pan, then pour hot water around the side so it comes halfway up. Slide into the oven for half an hour, turn the pan at the halfway mark, then cool and cut when eggs just wobble gently.
- Mix Up Soufflé Eggs:
- Set your oven to 300 and butter your dish so nothing sticks. In a bowl, whisk together yogurt, eggs, milk, salt, pepper, and chives until it’s one color—no streaks left.
- Whip Up Carbonara Cream:
- Mix together egg yolks, both cheeses, pepper, and half your milk in a heatproof bowl until creamy. Place over steaming water and whisk for five minutes until it thickens. Pull off the heat, stir in the rest of your milk and a spoon of pancetta fat, taste, and season.
- Crisp Up the Pancetta:
- Lay those pancetta strips between wire racks on a parchment tray and roast at 400 until they’re snappy—about 45 minutes. Drain on paper towels. Save a little of the fat for the sauce, and brace yourself—it’ll smell amazing.
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I seriously can’t get enough of these soufflé eggs. They’re light as air, almost floating inside the bun. There’s something about breaking into them and catching the steam that reminds me of lazy family Sundays, always hoping for more eggs to go around.
How to Store It
Stash the soufflé egg squares and carbonara cream in separate containers in your fridge for two days tops. Rewarm eggs gently in a low oven to keep them fluffy. Sandwiches are best made right before eating so you keep everything spot on. For extra eggs, wrap and freeze—heat them up straight from the freezer in the oven.
Swaps and Switches
If pancetta is hard to find, go with thick-sliced bacon or Canadian bacon for a similarly smoky vibe. Want a lighter bite? Use plain yogurt or crème fraîche instead of Greek yogurt. Brioche buns work great if you don’t have burger buns. Not big on yolk? Leave the raw one off for something a little lighter.
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Ways to Serve
I love these with fresh salad greens tossed in tangy vinaigrette—it cuts the richness. Sometimes I’ll throw roasted tomatoes on the side for a zing of flavor. Or cut the sandwiches small and serve for brunch parties or morning buffets. So good every way.
Quick Backstory
This sandwich mashes up Italian carbonara with pillowy French egg methods, all tucked into a very American breakfast form. Both the rich sauce and height of the eggs borrow from traditional tricks but end up as something totally fresh and fun. Every time my family asks about the creamy filling, I get to share where it comes from and watch them light up.
Recipe FAQs
- → My soufflé eggs always collapse. Any tricks for fluffiness?
Bake gently in a water bath after a speedy whisk. That’s how they stay light and puffy.
- → Is pancetta required, or can I swap it?
Go ahead and use thick-cut bacon or even smoked turkey if you want. Just know the flavor shifts a bit.
- → I’m weirded out by raw yolk—can I use something else?
If the yolk’s too much, just leave it off or add a softly poached egg instead. No rules here.
- → Better to use little ramekins or just a big pan?
Both work. Ramekins make nice servings, but a big pan is perfect for baking a bunch at once and cutting them up.
- → What’s the best way to keep leftovers fresh and tasty?
Toss separate pieces into the fridge. When you’re ready, gently warm up the soufflé eggs in the oven or microwave, then put everything together.