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Baked Eggs in Bread bowls
Eggs Baked in Bread Bowls
Photo: Liz Andrew/Styling: Erin McDowell

Eggs and toast just go together. So we had a brilliant idea: Why not swap the toast for mini bread bowls? And that's how this genius recipe for eggs baked in bread bowls was um, hatched.

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2 servings

4 small rolls

½ cup shredded cheddar cheese

¼ cup chopped chives

4 eggs

¼ cup heavy cream or half-and-half

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Use a serrated knife to cut the top quarter off the buns (transfer the top pieces to the baking sheet). Scoop out some of the bread to make a well in the center.

3. Arrange the bread bowls on the prepared baking sheet. Sprinkle 2 tablespoons cheddar and 1 tablespoon chives into the base of each bowl.

4. Crack an egg into each bread bowl. Top each egg with 1 tablespoon cream or half-and-half. Season each egg with salt and pepper.

5. Bake until the rolls are toasted, the egg whites are set and the yolk is still a little jiggly, 15 to 17 minutes. Let cool for 5 minutes and then garnish each with 1½ teaspoons parsley. Serve immediately.

596 calories

33g fat

48g carbs

27g protein

3g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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