Baked Eggs in Bread Bowls
This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package.
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These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.
INGREDIENTS
- Crusty dinner rolls, as many as you choose
- Eggs, large, one for each roll
- Mixed herbs, chopped, such as parsley, chives & tarragon, about 1 teaspoon for each roll
- Heavy cream, 1 teaspoon for each roll
- Salt and pepper
- Parmesan cheese, grated, as much as you want to sprinkle on each roll
DIRECTIONS
- Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes.
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