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Baked Egg Stuffed Rolls

Created by Kchurchill5 on November 14, 2011

5 ounces bread rolls (4 round dinner rolls, cut off the top and scoop out some of the inside)
4 large eggs
4 teaspoons heavy cream
4 ounces slices provolone cheese (4 slices)

4 teaspoons parmesan cheese, grated
2 teaspoons fresh mixed herbs (a mix of parsley, chives and tarragon or basil; tarragon is strong, so go easy with that, basil is good if you don't want to use tarragon)
Salt and pepper

Step 1: Rolls ... Slice off the top of each dinner roll and gently scoop out some bread until there is a hole large enough for the egg. Arrange rolls on a baking sheet lined with parchment paper or foil for easy clean up. Reserve the tops.
Step 2: Eggs ... Crack the egg into a small bowl and then slowly add it to each roll. I always crag the egg in a bowl first, just in case the egg is bad or you get egg shells - better safe than sorry. Top the egg with 1 teaspoon of heavy cream, then 1/2 teaspoon herbs, salt, pepper and top with 1 teaspoon parmesan cheese.
Step 3: Bake ... Preheat the oven to 350 degrees and bake on the middle shelf for approximately 20 minutes until the egg whites are set. Add the tops to the pan (not on the eggs) to brown up a bit; and also add a slice of provolone cheese over the egg, and cook another 3-5 minutes until the cheese has melted.
Step 4: Serve ... Add the roll tops on the top of the eggs, sort of cocked to the side so you can still see the pretty egg, and ENJOY! Serve with bacon, grilled ham or a sausage patty. Fun for a weekend breakfast, or fancy enough for company.