Baked Eggs in Bread Bowls.

 

Aren't they cute?  They are very, very good.  It's the whole egg and the toast combo all together in one nice package. These are so easy to make you can do them half asleep ( I don't recommend that) 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. 
I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste.  

Use feta and substitute oregano for the other herbs for a Greek flavor.

I used ordinary burger buns, but I think this would also be nice with sourdough, onion or brioche rolls as long as they are sturdy. Any way you put these together, they will be great.

This is looking very much like my weekend breakfast. I think I'll try this with mushrooms, cheddar and chopped tomatoes and onions with maple bacon on the side. YUM!!!!

What says you????

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.

 Place tops on rolls and serve warm.

Sprinkle with more Black Pepper and Parsley as needed. Eat with a knife and fork.

This recipe is compliments Cathy,  and after all that yoga from my previous post, this will be my treat for the weekend. By the way my hamstrings are killing me.

Much Love to everyone. 

xxx

 

Friday's Potluck