With students back on Grounds and the Corner bustling once again, I’ve taken to my apartment kitchen in hopes of imitating budget-friendly versions of Charlottesville's culinary offerings. While I yearn for a myriad of nearby restaurant dishes, no local favorite leaves my mouth watering quite like Ivy Provisions’ breakfast sandwich. Deceptively named “The Regular,” this dish packs flavor that is anything but, with its combination of a flaky biscuit, smoky sausage and sharp cheddar.
Its soul, however, lies in the soufflé-style egg. Cloud-like and custardy, this is the centerpiece that elevates the sandwich from casual breakfast to luxurious comfort food — and it’s the element I’ve become most obsessed with imitating.
Don’t let “soufflé” scare you. The preparation is easier than it sounds, and most of the work happens in the oven. All you need is a couple of pans and some boiling water for a simple French technique called a “bain marie,” or a water bath. The payoff is well worth the extra step, and here comes the best part — these eggs hold up beautifully in the fridge, making them ideal for meal-prepping easy breakfasts. With early-morning lectures on the horizon, your future self will thank you — and maybe me, too.
Prep time: 10 minutes
Cook time: 30 minutes
Yields: 4 sandwiches
Ingredients:
- Unsalted butter as needed for greasing the pan
- 8 large eggs
- ½ cup half-and-half
- Optional: approx. 2 tablespoons chives, but I always measure with my heart
- Salt and pepper to taste
- 4 buttermilk biscuits (for my fellow gluten-free readers, I recommend Capello’s)
- 4 slices aged sharp white cheddar
- 4 breakfast sausage patties (or 8 pieces of bacon, if you prefer)
Instructions:
- Preheat your oven to 300°F.
- Grease an 8-inch square pan with butter, line it with parchment paper, then coat it once more with butter.
- Bring 3 cups of water to a boil on the stove while you prepare the eggs.
- As your water boils, beat the eggs in a large mixing bowl until the yolks and whites are fully combined and the mixture is slightly frothy — don’t skimp on the whisking!
- Add the half-and-half, chives, salt and pepper, then stir to combine.
- Pour the egg mixture into your buttered pan. Place this pan inside a larger baking dish — I use a 9x11 inch — and carefully pour the hot water into the outer dish to create a bath. This step helps the eggs bake evenly and maintain their delicate, custard-like texture.
- Bake for 30 minutes or until the eggs are set with a thin film across the top.
- While the eggs are in the oven, get your fixings ready. Toast your biscuits and brown the sausage patties in a skillet, or microwave them if you’re short on time.
- Once the eggs have cooled slightly, cut them into 4 even squares. Place one on each biscuit, top with a slice of cheddar and pop it under the broiler for a minute or two until the cheese is perfectly melted.
This sandwich is best enjoyed fresh from the broiler, but it’s equally delicious reheated and wrapped in tinfoil as breakfast on the go. Another bonus, making it at home grants some artistic freedom. Try it with avocado, swap the biscuit for a bagel or pair with your favorite dipping sauce — chipotle aioli is my go-to. However you choose to enjoy it, this Ivy P-inspired sandwich is both a weekday lifesaver and the perfect addition to your slow, Saturday morning brunch.
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