BAKED EGGS FOR SANDWICHES
SERVES 4 TOTAL TIME: 1 HOUR

This recipe requires an 8-inch square metal baking pan. Avoid using a ceramic or glass dish, which will increase the cooking time and could cause the eggs to overcook during cooling. Each of our sandwich recipes calls for a salty component; if you omit it, you may want to season the eggs with additional salt after baking. For maximum efficiency, prepare your sandwich fillings while the eggs cook, and toast the bread while the eggs cool. Alternatively, let the eggs cool completely after cutting them, stack them in an airtight container, and refrigerate them for up to three days. To reheat, arrange the egg squares on a large plate and microwave at 50 percent power until they’re warm (about 45 seconds for a single square or 2 to 3 minutes for four squares).

8 large eggs
¼ teaspoon table salt

1. Adjust oven rack to middle position and heat oven to 300 degrees. Whisk eggs and salt in large bowl until well combined. Whisk in ⅔ cup water. Spray 8-inch square baking pan with vegetable oil spray. Pour egg mixture into prepared pan and set pan on rimmed baking sheet. Add 1½ cups water to sheet. Transfer sheet to oven and bake until eggs are fully set, 35 to 40 minutes, rotating pan halfway through baking. Remove pan from sheet, transfer to wire rack, and let cool for 10 minutes.

2. Run knife around edges of pan and, using dish towel or oven mitts, invert eggs onto cutting board (if eggs stick to pan, tap bottom of pan firmly to dislodge). Cut into 4 equal squares.