Fluffy Soufflé Eggs for Breakfast Sandwiches

Preheat your oven to 325°F (160°C).

In a medium bowl, crack the eggs. Whisk them lightly to break up the yolks.

Season with salt and pepper, then add the heavy cream and chopped chives.

Whisk vigorously until the mixture is smooth, pale yellow, and one solid color.

Pour the egg mixture into a small, greased loaf pan or baking dish.

Place the small pan inside a larger, oven-safe baking dish.

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

Bake for about 35 minutes, or until the eggs are set but still have a slight jiggle in the center.

Carefully remove from the oven and the water bath. Let cool slightly before slicing and assembling your breakfast sandwich.