Baked Eggs In Individual Bread Bowls
August 10, 2017
"These adorable baked eggs are plunked in a crusty dinner roll until toasty. Prior to placing them in the oven, a touch of cream, a sprinkling of fresh herbs, salt, pepper and cheese adorns the eggs. These tasty egg bowls make a great meal for either breakfast or brunch."
- Serving Size: 1 (125.9 g)
- Calories 287.5
- Total Fat - 16 g
- Saturated Fat - 7.9 g
- Cholesterol - 235.5 mg
- Sodium - 383.8 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 1.3 g
- Sugars - 2.4 g
- Protein - 13.2 g
- Calcium - 214 mg
- Iron - 2.6 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.3 mg
Preheat oven to 350ºF.
Slice off top of each dinner roll, reserving the tops for later.
Gently remove some bread from the inside of each roll until there is a hole large enough to accommodate an egg. (Refer to NOTE below)
Arrange rolls on a rimmed baking sheet.
Crack an egg into each roll, then top each egg with herbs and cream evenly.
Season with salt and pepper. Sprinkle with Västerbottensost cheese or Parmesan.
Bake until eggs are set and bread is toasted, 20 to 25 minutes.
After eggs have cooked for 20 minutes, place bread tops on a separate baking sheet and bake until golden brown. Let sit 5 minutes.
Place tops on rolls and brush bread with melted butter. Serve warm.
NOTE: Make sure to not poke holes through the walls of the rolls. You basically need enough of a bread wall to hold up the egg, but depending on the size of your bread roll, you also don't want to have too thick of a wall because you will lose the flavor of the eggs/herbs with too much bread.
Tips & Variations
No special items needed.