just me

Eggs In Bread Bowls

In Breads / Grains, Eggs on February 2, 2010 at 4:09 pm

Mmmmm...doesn't looking at this make you smell bacon?

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.

Perfection deception!

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.

About these ads
  1. I made these for breakfast today and they were amazing. I did notice that I had to bake them for 25 minutes vs. 10. Probably because the rolls I used were tall and thin, so there was this large column of egg vs. a pool of egg. I suspect that if I used more fat and wide rolls, it would have been shorter. Either way, we loved them.

  2. Social comments and analytics for this post…

    This post was mentioned on Reddit by UGH: Now if we could just inject the egg with some truffle oil and liquefied bottarga cheese that’d be a perfect last meal…

  3. I wonder if one could prepare them the night before? Would the egg completely seep into the bread?

    • I’m thinking it probably would. But really, these take, like, a minute to prepare. If you really need to save time, you can hollow out the bread and crumble the cheese the night before – even set up the rolls in the pan. That way, all you would need to do in the morning is crack an egg into each roll, throw on the pre-crumbled cheese, and pop it in the oven.

      I’m a big fan of efficiency, so if you discover a quicker way to make these, let me know! :)

  4. What an awesome idea. That looks absolutely wonderful. That’s the best food idea I’ve seen in a long, long time. Thank you so much for sharing!

  5. I’m going to try this with scrambled egg as opposed to un-scrambled. I’m thinking about scrambling it with shredded cheese and bacon-bits. Mini-casserole.

    • Sound interesting! Maybe add some chopped fresh chives…mmmmmm. You may have to shorten the baking time by quite a bit – you don’t want to dry out the eggs. Let me know how it turns out!

  6. Looks delicious! Thanks for sharing.

  7. totally want this for breakfast:)

  8. wonderfully simple and adorable – thanks!

  9. Such a great idea. Will have to try this one. Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: