Ingredients
- 8 crusty (12 ounces) bread rolls (crusty dinner rolls, pretzel bread rolls work perfectly in this - Refer to NOTE below)
- 8 large eggs
- 1/4 cup herbs, chopped (mixed such as parsley, chives and tarragon, depending on your liking for herbs, you may want to add a bit more)
- 3 tablespoons heavy cream
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 8-10 tablespoons cheese, grated (Västerbottensost cheese, or more-or-less to your liking, substitute with Parmesan if Västerbottensost cheese is hard to find)
- 4 tablespoons butter, melted (optional)
How to Make
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Step 1: Preheat oven to 350ºF.
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Step 2: Slice off top of each dinner roll, reserving the tops for later.
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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)
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Step 4: Arrange rolls on a rimmed baking sheet.
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Step 5: Crack an egg into each roll, then top each egg with herbs and cream evenly.
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Step 6: Season with salt and pepper. Sprinkle with Västerbottensost cheese or Parmesan.
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Step 7: Bake until eggs are set and bread is toasted, 20 to 25 minutes.
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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.
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Step 9: Place tops on rolls and brush bread with melted butter. Serve warm.
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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.
We hope you enjoy this recipe!
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