A Month-of-Eggs: Bread Bowl Eggs

Baked Bread Roll Egg

I have noticed the chef judges on one of my favorite cooking shows, Chopped, critique the dishes prepared for them by commenting on how well the competing cooks ensured that each bite has the flavors of all the basket ingredients. Winners include that delectation consistently in their dishes.

Well, this little baby would win that round hands down!

When you put cheese, bacon, eggs, and bread together in a compact space, you can’t help but get all the flavors in each bite. There are so many foods you can cook eggs in!

This recipe is for one Bread Bowl Egg. To serve a crowd (or provide a second bread bowl for someone), simply multiply everything by the number of eggs you want to serve. Wouldn’t this be fun for a brunch? Easy and quick, and most of the prep can be done in advance.

I always bake the bacon in the oven in advance and you can core your rolls the day before. Assembly and baking the day of the event is a cinch.

Bread Bowl Eggs (for one)

1 large dinner roll, rounded top one

3 teaspoons cheese, divided (cheddar, taco, Asiago, etc.)

1 slice bacon, crispy and cut in half

1 medium egg

Sprinkle of Italian seasoning (or tarragon or basil)

Salt and pepper to taste

Preheat oven to 400 degrees.

Cut the top third off the roll and set aside on the baking sheet

Starting from the center, “core” the roll, removing the interior bread. Don’t go too deep or too close to the sides. You want the roll to bake without leaking egg. (see NOTE)

Put 2 teaspoons of the cheese on the bottom of the bread bowl.

Lay the bacon strips on opposite sides and press into the bottom.

Unbaked Bread Roll Egg

Crack an egg into the indentation.

Top with remaining cheese and Italian seasoning. Season with salt and pepper. Put the roll tops on the baking sheet to toast the last five minutes.

Bake for eggs for 15 minutes. Check to see if the egg is as done as you like. Cook longer if necessary.

NOTE:  All those interior roll bread crumbs can be tossed with herbs and butter and toasted for topping salads or soups. I also use them as is for the gluten in meatloaf. Put in a zipper bag and store in the freezer until ready to use. The dog likes them, too, after they soak up the bacon grease on the pan.

We pierced the egg yolk with the toasted roll lid and soaked up some of the goodness. Then we just picked it up to eat. Only the ultra-fastidious would use a knife and fork!

DH’s Rating:  4 Tongues Up  We had this for lunch and one egg each with some fruit was very filling. He liked that the bread didn’t overpower the egg (since I removed most of it!). Good, but he liked the Eggy Taco Cups better, he said.