Are you guys on Pinterest yet? It’s my new favorite Internet site to
spend waste time on. As if Facebook, Foodgawker, Twitter, and the likes weren’t enough! My only complaint is that I’ll never have enough time to recreate all of the fun, creative, and delicious looking recipes I find on there.
A few weeks ago, I saw an idea for eggs baked in a bread bowl. Considering I love eggs – and also that they are a staple in any budget cook’s repertoire - I decided to give them a try.
The “bread bowls” in this recipe are not actually bread bowls, but rather, just a large dinner roll. I used whole wheat dinner rolls. I would recommend using a hearty, quality bread for this recipe. I imagine a crunchy sourdough would be superb.
Eggs in a Bread Bowl Recipe
Yield: 4 bread bowls
Cook Time: 20 to 25 minutes
Throw in your own mix of veggies, herbs and spices, cheese, and meat - this recipe is super adaptable!
4 large dinner rolls (whole wheat, sourdough, crusty bread, etc.)
4 large eggs
2 tablespoons heavy cream or half-and-half
1/2 cup chopped vegetables and herbs (green onion, red pepper, green pepper, tomatoes, chives, etc.)
1/4 cup shredded cheese (cheddar or parmesan)
Fine grain sea salt
Preheat oven to 350F. Cut the tops off of dinner rolls and scoop out some of the bread from the center so there is enough room for an egg and toppings. Crack an egg into each roll. Top with a splash of cream or half-and-half. Add vegetables and cheese to center and top with a sprinkle of salt.
Place on a baking sheet and bake for 20 to 25 minutes, or until eggs are cooked and bread is toasted.