I particularly like the fried egg, the over-easy egg, the poached egg - anything that leaves the yoke a bit runny and the whites still bright. So I was salivating a bit over this recipe when I first saw it - an egg baked in a bread bowl so as to remain a bit runny in the center but firmly incorporated into the bread's center. Plus there's a little sprinkling of Parmesan on top for extra flavor. Truly a one-of-a-kind dish for breakfast, lunch, or dinner.
It's also a great dish for adaptations. Change up some of the herbs and cheeses used for a slightly different flavor profile. Though the original is all Italian, a bit of chili powder and some Monterey Jack cheese would bring a little more heat while some thyme and sage with a thin slice of Gruyere cheese would make an elegant and tasty breakfast. And though the recipe calls for basic dinner rolls, I imagine that challah bread or pretzel rolls would be particularly delicious! Let me know what variations you come up with!
This recipe is for just one roll. Simply multiply all the ingredients by the number of bread bowls you'd like to make!
Bread Bowl Baked Eggs
adapted from Noble Pig
- Crusty dinner roll
- Large egg
- 1 tsp mixed herbs, chopped (parsley, basil, tarragon)
- 1 tsp heavy cream
- Salt and pepper, to taste
- 1 Tbsp Parmesan cheese, grated
1. Preheat oven to 350 degrees.
2. Slice the top off of each dinner roll. By hand, gently remove some of the doughy bread in the center to create room for the egg. Reserve tops.
3. Arrange rolls on a baking sheet. Crack an egg into each roll. Pour the cream in each bowl and sprinkle with herbs. Season each with salt and pepper, then top with Parmesan cheese.
4. Bake about 20 to 25 minutes until eggs are mostly set and the bread begins to toast. Add bread tops to the baking sheet for last five minutes to toast until golden brown.
5. Let sit 5 minutes before serving. Serve tops on bread bowls or alongside. Enjoy!