Baked Eggs in Bread Baskets
User Reviews
5
Baked Eggs in Bread Baskets
Description
This recipe prepares baked eggs inside hollowed whole grain dinner rolls. The tops of the rolls are sliced off and the centers carefully removed, leaving a rim and bottom intact to hold an egg. Butter is melted and combined with cream, then added to the eggs in the bread cups before seasoning with kosher salt and freshly ground black pepper.
The bread encases the eggs during baking, creating a tender, custardy interior with the bread exterior absorbing some moisture while remaining soft. The recipe advises gently enlarging the cavity if needed to fit the size of the eggs without breaking the bread structure. Any small holes in the bottom of the rolls can be patched with small bits of bread to prevent leaking during baking.
Fresh herbs sprinkled on top add a bright, herbaceous garnish. The method provides an individual portioned egg dish suitable for morning meals or light lunches.
Ingredients
- 6 dinner rolls whole grain
- 6 egg see note regarding size
- 2 tablespoons butter melted
- 2 tablespoons heavy cream
- kosher salt
- black pepper fresh ground
- fresh herbs for garnish, finely chopped
Instructions
- Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy clean up. Slice the top off of each roll (about a quarter of the roll) and set the tops aside.
- With a small, sharp knife, cut around the edge of the roll, leaving a ¼-inch rim. Extend your knife almost to the bottom of the roll but don't cut through the bottom. Once you've cut all the way around, use your knife to gently "wedge" out the center**. If it doesn't all come out, use your fingers to pull out the rest. You can also compress the inner walls of the rolls with your finger a bit to make the opening a bit larger, to accommodate your eggs. This will depend on the size of your rolls and eggs. Test an egg with one of the rolls to see what works best.
- Check each roll when you finish by holding it up to the light. If you notice a small hole, take a small piece of bread (from one of the cutout centers), place it over the hole and push it down with your finger to form a little "plug" for the hole. (See pictures in the post for this.)
- Brush the rims and outsides of each roll with melted butter (about 1 teaspoon per roll) and place on prepared pan. The butter will make the rolls super crisp and delicious after baking. (If you're watching your calories, this only adds 34 calories per serving, but adds tons of flavor). If prepping ahead, place all rolls on a baking sheet at this point and cover with plastic wrap or foil till just before baking time.
- Break an egg into a small bowl (check for any tiny bits of shell) and carefully pour it into the "bread basket". Repeat for all the rolls and eggs.****. Bake for 18-22 minutes. Remove from oven and let sit for 2-3 minutes. Sprinkle with your choice of fresh herbs (I used dill and thyme). Serve and enjoy!
- The last 5 minutes of baking, pop the tops in the oven and serve these fun little "toasts" on a pretty plate with a jar of jam. All you need is fresh fruit for a fabulous breakfast or brunch!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 180mg | 60% |
| Sodium | 303mg | 13% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 430IU | 9% |
| Calcium | 71mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
