RH Staff

Yield: 24 6" sandwiches.
¹/4 cup olive oil
8 cups sliced leeks or coarsely chopped onions
8 18-inch baguettes or sandwich rolls
1 ¹ /2 cups seasoned tomato sauce (Italian, Mexican or Cajun)
32 large eggs (3 lb., 8 oz. frozen or liquid whole egg product)
1 Tbsp. salt
1 tsp. cayenne pepper
1¹ /2 cups shredded Parmesan cheese
as needed for garnish, grilled porto-bello mushrooms, provolone cheese slices or Roma tomato slices, if desired

Heat oil in skillet. Add leeks and sauté for 3 to 4 minutes, until tender. Remove from heat. Preheat oven to 375°F. Spray-coat two 12"x20"x2" pans. Divide and portion leeks into bottom of each pan.

Cut baguettes into thirds; slice each portion in half lengthwise. Brush each cut side with sauce. Set aside.

Beat together eggs, salt and pepper. Divide and pour over leeks. Bake for 12 to 15 minutes. Sprinkle ³ /4 cup cheese over eggs in each pan. Bake additional 3 to 5 minutes until eggs are puffy and cheese is melted.

Slice eggs in each pan into long thin strips, cutting pan 3"x9". Portion 2 strips for each sandwich, overlapping slightly. Garnish if desired and serve immediately.

Photo Credit: AMERICAN EGG BOARD