Eggs in a Bread Bowl Recipe
Are you guys on Pinterest yet? It’s my new favorite website to
spend waste time on. As if Facebook, Foodgawker, Twitter, and the like 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.
The cost of each bread bowl varies depending on the quality of egg you buy and the type of bread. But overall, this is a very affordable breakfast dish. Here’s what I paid:
- Dinner roll = $.49
- Egg (organic) = $.25
- Miscellaneous vegetables = $.18
- Other ingredients (cheese and cream) = $.20
Total cost for one egg in a bread bowl = $1.12
Master The Art Of Egg-Making
- 4 large dinner rolls (white, 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 bell pepper, green pepper, tomatoes, mushrooms, chives, etc.)
- 1/4 cup shredded cheese
- Pinch of 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.