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Baked Eggs in Bread Bowls
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Baked eggs are one of my go-to weekend brunching items. They’re fast, totally customizable and can be baked in a wide variety of individual containers, edible and inedible alike. Today I’m taking a longtime favorite, baked eggs in avocados, and ditching the healthy fats for cheesy carbs.
We’re taking your dinner roll of choice, hollowing it out and filling it with cheese and eggs. Any variety of bread works well in this recipe template, from pretzel rolls to ciabatta rolls, as well as any type of cheese.
These individual baked eggs would also welcome a thin slice of ham or even a sprinkling of your favorite omelette fillings atop the cheese, which is exactly how I first started preparing baked eggs when I was working at Gourmet.
Unlike made-to-order omelettes or fried eggs, baked eggs can be made for any size crowd and don’t require you to man the stovetop. Instead, let your oven do the work so you can socialize and mimosa-lize with your brunch attendees.
Once you’ve filled up your carb of choice, all that’s left to do is pop them into the oven just until the egg whites are fully set and the yolks reach your desired doneness. Finish off the individual breakfast bowls with a sprinkling of chopped chives and a good ol’ crack of fresh black pepper. A runny yolk with cheesy bread to sop it all up equals brunch success in my book!
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Baked Eggs in Bread Bowls
- YIELD: 6 servings
- 6 dinner rolls (See Kelly’s Note)
- 6 large eggs
- 1/3 cup shredded cheddar cheese
- Chopped fresh chives, for serving
Preheat the oven to 350°F.
Slice the tops off the rolls and set them aside. Scoop out a portion of the inside of each roll then arrange the rolls on a baking sheet.
Sprinkle a portion of the cheese inside each roll then crack an egg on top of the cheese. Sprinkle each egg with a pinch of salt and pepper.
Bake the eggs for 20 to 25 minutes until the whites of the eggs are cooked through and the yolks are cooked to your desired doneness. With 5 minutes remaining, add the tops of the rolls to the baking sheet to toast.
Remove the baking sheet from the oven, top each bread bowl with chopped fresh chives and serve each bread bowl with a toasted top.
Any variety of dinner roll will work in this recipe as long as it’s large enough to hold a single egg.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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