Fluffy Baked Egg Patties

Preheat your oven to 300°F.

In a large bowl, crack the eggs and add the milk and salt.

Using an immersion blender or a whisk, blend the mixture until it's well combined and frothy.

Whisk in the heavy cream.

Pour the egg mixture through a fine-mesh sieve into another bowl to remove any bubbles and ensure a smooth texture.

Pour the strained egg mixture into an 8x8 inch baking dish.

Place the baking dish inside a larger pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the smaller dish, creating a water bath.

Loosely cover the baking dish with aluminum foil and carefully place it in the preheated oven.

Bake until the eggs are set, about 30-35 minutes.

Remove from the oven and allow to cool completely.

Once cooled, turn the baked egg out onto a cutting board and slice into 9 equal squares.

Store the egg patties in an airtight container, placing a small piece of parchment paper between each patty to prevent sticking. Refrigerate for up to a week or freeze for longer storage.