Baked Eggs in Bread Bowls

Great breakfast or lunch meal, we ate it with chicken salad and some spinach. Adapted from MyRecipes.Com.


Yield: 2 servings

2 crusty dinner rolls (I used Calandra)
2 large eggs
2 tbsp. grated Parmesan
salt and pepper

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.

Add 1 tablespoon Parmesan in each roll. Crack an egg into each roll. Season with salt and pepper.

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.

1 serving is about 170 calories

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