Baked Eggs In Individual Bread Bowls
Recipe: #27349
August 10, 2017
Categories: Breakfast, Cheese, Eggs, Scandinavian, 5 Ingredients Or Less, Brunch, Oven Bake, Vegetarian, Heavy Cream, Kosher Dairy, more
"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."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350ºF.
Step 2
Slice off top of each dinner roll, reserving the tops for later.
Step 3
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)
Step 4
Arrange rolls on a rimmed baking sheet.
Step 5
Crack an egg into each roll, then top each egg with herbs and cream evenly.
Step 6
Season with salt and pepper. Sprinkle with Västerbottensost cheese or Parmesan.
Step 7
Bake until eggs are set and bread is toasted, 20 to 25 minutes.
Step 8
After eggs have cooked for 20 minutes, place bread tops on a separate baking sheet and bake until golden brown. Let sit 5 minutes.
Step 9
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
No special items needed.