Ingredients

The following ingredients have 4 Servings
  • 1/4 lb bacon, diced
  • 3-4 submarine rolls
  • 8 large eggs
  • 1/4 cup heavy cream
  • 1 cup Gruyere, shredded
  • 1/4 cup chives, chopped
  • salt and pepper, to taste
  • 2 teaspoons Dijon mustard
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • salt, to taste
  • pepper
  • 5 oz mixed greens
  • 1/2 small red onion, sliced

Instruction

  • Preheat the oven to 350ºF.
  • Heat a saute pan over medium-high heat and add the bacon. Cook until crispy. Remove with a slotted spoon to a paper towel lined plate and allow to cool.
  • Carefully cut a v-shape along the center of each roll. Pull the center out of the roll, leaving a half inch border around the sides and bottom. Place the rolls on a baking sheet.
  • In a large bowl, whisk the eggs and cream together. Stir in the cheese, chives and bacon. Season with salt and pepper. Pour the egg mixture into the center of the rolls.
  • Bake for 20-30 minutes, until the eggs are puffed and slightly moist in the center. (The eggs will continue to cook for a few minutes when removed from the oven.)
  • Serve whole, or cut in half if the rolls are large.
  • For the salad, whisk the Dijon, lemon juice and olive oil in a large bowl until combined. Season to taste with salt and pepper. Add the mixed greens and red onions and toss to combine.