Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls Recipe
Photo: Mark Thomas; Styling: Lynn Miller
Serve these adorable baked eggs for breakfast or brunch.  At just 88 cents per serving, they're a budget-friendly way to dress up your breakfast table. 
5

Outstanding

Yield:

Serves 8

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 191
Fat 9 g
Satfat 3 g
Protein 12 g
Carbohydrate 18 g
Fiber 1 g
Cholesterol 219 mg
Sodium 465 mg

Ingredients

8 crusty dinner rolls
8 large eggs
1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
2 tablespoons heavy cream
Salt and pepper
4 tablespoons grated Parmesan

Preparation

1. Preheat oven to 350ºF. 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 rimmed baking sheet. Reserve tops.

2. Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.

3. Bake 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. Place tops on rolls and serve warm.

Note:

December 2009
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