Baked Eggs in Little Bread BowlsBrooke McLay
This morning I had exactly twenty minutes to put a warm, hearty breakfast on the table. I also had forty-eight other things to do. So, not a lot of time to sit over the stove and fuss over a hot pan of eggs. No time to flip. Pour. Stir. Or slice. So, I didn’t. I invited my 2nd grader to make these easy little Baked Eggs in Bread Bowls, which are so simple he could pop them together in no time at all, leaving me with the easy task of popping them into the oven and letting them bake while we finished up the rest of the hectic morning duties. By the time the eggs were pulled from the oven, we were ready to sit down to a warm, scrumptious breakfast and dig into a peaceful conversation. Now, if that isn’t the way to start the day, I don’t know what is.
Baked Eggs in Bread Bowls
- 4 Kaiser Rolls
- 4 eggs
- 2 tablespoons bacon bits
- salt and pepper to taste
- finely chopped parsley
Crack an egg in the center of each bun. Salt and pepper to taste. Bake in an oven preheated to 400 degrees for 15-18 minutes (depending on the how firm you like your yolks).
Sprinkle with bacon bits and garnish with parsley before serving. Serve with the top part of the bun for dipping in the yolk.
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