No Washing Up Ham, Egg & Cheese Bread Bowls
User Reviews
4.8
No Washing Up Ham, Egg & Cheese Bread Bowls
Description
No Washing Up Ham, Egg & Cheese Bread Bowls start with preheating the oven and cutting tops off medium rolls, then scooping out the center to form bowls. Ham slices line the bread hollow creating a barrier to prevent egg soaking into the bread. An egg is cracked into each lined bowl and topped with mozzarella cheese and optionally parsley.
The bread bowls are covered and wrapped in foil, then baked until the egg reaches desired doneness—shorter times yield runny yolks while longer bake times produce fully set yolks. Baking inside the bread ensures moisture retention and combines flavors from the ham, egg, and cheese in every bite.
This preparation simplifies serving and cleanup. The scooped bread can be saved for breadcrumbs, croutons, or other recipes. Best served immediately after baking for warm, creamy yolks and melted cheese.
Cooking times vary with oven type, number of bowls baked simultaneously, bread thickness, and egg temperature. For best results, use sliced ham that fits well as a lining and avoid shaved ham types that don't seal as well. Bread thickness influences heat penetration and baking duration.
Ingredients
- 4 bread rolls (soft or crusty)
- 4 ham or 2 big ones cut in half, small slices of
- 4 egg at room temperature
- 1/2 cup mozzarella cheese shredded
- 1 tbsp parsley finely chopped (optional, fresh
Instructions
- Preheat oven to 180C/350F.
- Cut the tops off the bread rolls.
- Scoop out the centre and reserve (see notes for ideas to use). To be neat, use a small knife to cut a round outline before scooping out the centre.
- Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
- Crack in an egg.
- Top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
- Put the top back on each roll. Wrap with foil and place in oven to bake for ~15 to 25 minutes. Take a peek at 20 minutes to check them. 20 minutes = runny yolks. 25 minutes + = just cooked yolks. (See notes for more information)
- Remove from oven, unwrap and serve immediately.
Notes
- Use lunch-size bread rolls, not small dinner rolls, for sufficient cavity size.
- Line the bread bowl fully with ham to prevent egg soaking the bread.
- Scooped-out bread can be saved for breadcrumbs, croutons, or other dishes.
- Thin ham slices that fit well inside the bread bowl work best for sealing.
- Baking time depends on oven type, batch size, bread thickness, and egg temperature.
- Oven times: ~20 minutes gives runny yolks; longer than 25 minutes yields fully set yolks.
- The recipe can be prepared ahead by assembling and refrigerating, then baking when needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 194g | |
| Calories | 415cal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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