📝 Instructions
= Recipe
1. Preheat the oven to 300ºF. Butter an 8- or 9-inch square baking dish. Bring a pot of water to a boil.
2. In a large bowl, whisk together 9 eggs and 1 tsp kosher salt. Add 0.75 cup half-and-half and whisk to combine. Transfer the eggs to the prepared pan.
3. Set the pan inside a 9×13-inch baking dish. Carefully pour the boiling water into the 9×13-inch baking dish. Carefully transfer the pan to the oven. Set a sheet pan on top to cover. Cook for 25-35 minutes, but start checking after 25 minutes. To check for doneness, remove the sheet pan and gently touch the egg custard — it should feel set. If it is not set, recover and check every 5 minutes more.
4. Carefully remove the egg custard from the water bath and set on a cooling rack. Let rest for 10 minutes before cutting. Cut into 6 rectangles.
5. To serve: place one egg rectangle on an oven-safe dish and lay a slice of 1 slice cheese on top. Transfer to a 350ºF oven for 4-5 minutes until the cheese has melted. Toast a 1 brioche roll alongside. Spread butter or sauce of choice over the toasted brioche. Top with the egg-and-cheese slice and any additions: lettuce, hot sauce, roasted red peppers, avocado, etc.
