Eggs in bread bowls? What? Yes, I know. It’s revolutionary. It changes the way we think about breakfast. Calm down and hear me out. You know how you can only really cook one omelet at a time, or two servings of scrambled eggs at the most? What happens when you have to feed six people? Four or five people get very jealous and snippy. Here’s the solution! Because the eggs are baked, you do them all at the same time, everyone can eat together, and everyone’s happy. Just make sure you time the bacon right and don’t let the toast get cold.
It’s also a great way to economize on eggs. Someone who would normally eat four eggs at a time will probably only eat two of these, because of all the bread. It’s very filling.
The other awesome thing about this recipe is the texture of the egg yolk – you cook it until the whites are just set, and when you slice it in half, the yolk looks fully cooked. No fun, right? Well, just wait until you bite into it! It actually has the most beautiful velvety texture, and it’s still quite wet. Almost like a gel. Not like a hard-cooked yolk at all. It’s difficult to describe – you just have to experience it. It’s my new favorite way of cooking eggs. Other than in a cake, that is.
Eggs in Bread Bowls:
Use 1 roll for every egg. I used crusty Chicago hard rolls – you don’t want anything soft because the egg will leak out before it’s cooked, and you’ll just have a mess on your hands. Actually, on your pan. Ha!
Slice the tops off of the rolls, and tear out the inside to form a space big enough to hold an egg. Arrange the rolls on a pan – I used a cake pan so they would help each other stand up.
Crack an egg into each roll. Top with goat cheese or your topping of choice, and a sprinkle of parsley.
CAREFULLY put the pan in the oven and bake at 350 until egg whites are just set and no longer transparent. The time varies depending upon what size egg you used and what size roll you used. It took less than ten minutes for mine, so don’t wander off and forget about them.
For the last 3-5 minutes or so, you can replace the tops on the rolls so they get all nice and toasty. Then you can serve them with apple butter, like I did. And applewood smoked bacon. Apple.
That’s it! Now isn’t that better than standing over a pan, furiously scraping scrambleds, or intently monitoring the puffing of an omelet? I know so.