Recipe: Egg Soufflé Breakfast Sandwiches | Williams Sonoma

Name: Recipe: Egg Soufflé Breakfast Sandwiches | Williams Sonoma
Total time: 100 min
Ingredients: 12 eggs; 1 1/2 cups (12 fl. oz./375 ml) whole milk; 2 tsp. kosher salt; 5 green onions, thinly sliced, or 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves; 5 fresh chives, minced; 2 Tbs. unsalted butter; 8 slices brioche; 3/4 cup (3 oz./90 g) shredded mozzarella cheese; Kewpie mayonnaise for spreading

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A breakfast recipe from the Williams Sonoma Test Kitchen for egg soufflé breakfast sandwiches with chives and green onions.

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Ingredients

12 eggs
1 1/2 cups (12 fl. oz./375 ml) whole milk
2 tsp. kosher salt
5 green onions, thinly sliced, or 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
5 fresh chives, minced
2 Tbs. unsalted butter
8 slices brioche
3/4 cup (3 oz./90 g) shredded mozzarella cheese
Kewpie mayonnaise for spreading