Baked Eggs in Bread Bowl
Bread bowls aren't just for soups anymore! Baked eggs in a bread bowl are a perfect way to start the day.
- 8 crusty dinner rolls
- 8 large eggs
- 1/4 cups chopped mix herbs (such as parsley) chives and taggaron
- 2 tbsp heavy cream
- salt and pepper
- 4 tbsp grated Parmesan
Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.