Baked Egg and Canadian Bacon Sandwiches

Ingredients:

• 8 large eggs
• 0.5 cups heavy cream
• 1 tbsp chopped fresh chives
• 3 tbsp olive oil + more as needed
• 8 slices Canadian bacon (about 100 g)
• 4 burger brioches, cut in half horizontally
• 0.5 cup Dijonnaise (or mayonnaise mixed with Dijon mustard)
• 1/4 cup pickled Peppadew peppers, chopped, plus 2 tablespoons brine from jar
• 4 slices Gruyere (about 60 g)
• 1 package (140 g) mixed salad greens (about 8 cups)
• 1/4 cup store-bought fried onions or shallots

Preparation:

1. Preheat oven to 190°C.
2. In a bowl, whisk together the eggs, heavy cream, chives, 3/4 teaspoon salt, and a pinch of freshly ground black pepper until fluffy. Generously grease the inside of an 8-inch square or round baking pan with olive oil; add the egg mixture.
3. Place in a roasting pan; add enough water to come 1/4 inch up the sides of the pan. Carefully place in the oven; bake until the eggs are set, 20 minutes.
4. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook (a few slices at a time, if necessary) until crisp, 2-3 minutes per side; set aside.
5. Cut the fried eggs into 4 equal pieces. Spread Dijonnaise on buns and assemble sandwiches with pepperoni, Canadian bacon, cheese, and fried eggs. Place the sandwiches on a baking sheet and bake until the cheese is melted, about 3 minutes.
6. Meanwhile, toss the salad greens with the remaining 1 tablespoon olive oil, the pepper brine, and the fried shallots; season with salt and pepper to taste. Serve the salad with the sandwiches.