Baked Eggs in Bread Bowls


This was our breakfast Sunday morning. Aren’t they cute? They were very, very good. It’s the whole egg and the toast combo all together in one nice package.

These are so easy to make and wouldn’t they be splendid on a brunch buffet table? The best part, you can easily make two, ten, a hundred, whatever your needs are at the moment.

I think there are a lot of variations you could do nicely with this recipe, such as, swap out the Parmesan cheese with grated Gruyere or crumbled blue cheese to give a different taste. Use feta and substitute oregano for the other herbs for a Greek flavor.

I used sourdough but I think this would also be nice with onion or brioche rolls as long as they are sturdy.

Any way you put these together, they will be great.

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 baking sheet. Reserve tops. Crack an egg into each roll.

Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven 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.

Eat with a knife and fork.

Print Recipe

Baked Eggs in Bread Bowls

Recipe from: All You | Serves: As many as you want to make

Ingredients

  • Crusty dinner rolls, as many as you choose
  • Eggs, large, one for each roll
  • Mixed herbs, chopped, such as parsley, chives & tarragon, about 1 teaspoon for each roll
  • Heavy cream, 1 teaspoon for each roll
  • Salt and pepper
  • Parmesan cheese, grated, as much as you want to sprinkle on each roll

Directions

  • 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 baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven 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.

Post a Comment

278 Comments and 3 Replies

  1. I’m not much of an egg person, but these look pretty good. Is it possible to scramble the eggs, and have it more like a casserole? I dislike unscrambled eggs. Just the whole texture thing. Otherwise it looks great! I might have to give it a try.

    Reply
    • Sandy 2

      I tried that thinking would I would add ham, and cheese. The rolls absorb the egg. You can put the ham and cheese or whatever in the bottom of the bowl, then crack the whole egg on top of it. These are yummy and work great for brunches.

      Reply
  2. joana 3

    it´s a amazing recipe!
    simple to prepare and tasty!
    i think i´m gona try it in the next sunday! =)

    Reply
  3. These are really cute and a perfect way to spend a lazy Sunday morning.

    Reply
  4. nina 5

    Oh my gosh, this looks so good!!!

    Reply
  5. Great idea and so cute too!

    Reply
  6. I would like one of those puppies right now. Thank you.

    Reply
  7. those look great. makes me want to have a brunch party so I can serve these.

    Reply
  8. If I had a little bun in the house i would make this right now. I’m so hungry and this looks delicious!

    Reply
  9. WKF 10

    Those aren’t cute! They are gorgeous!
    Looks like a potential new favorite breakfast

    Reply
  10. Barbara 11

    What a super solution to guests in the house. Breakfast can be done practically without effort and you can be with your company!
    For brunches, too. Love this idea, Cathy!

    Reply
  11. I just got off work and I am starving-and I encounter this! It would be so much easier if I could just push a button and have it come through the screen to me!

    Reply
  12. very pretty photos… saving this recipe!

    Reply
  13. Pat 14

    I tried these once a few months ago. I think the rolls I used were too crusty – once they were baked, it was really hard to cut them. So you might want to stick with a softer crust bit still firm bread. But yes, they were really good, just a little challenging to eat. You could also tuck a little ham under the egg if you were feeling extravagant.

    Reply
  14. These are beautiful!! Great idea, love the sourdough. -LeslieMichele

    Reply
  15. Lorna 16

    Will the yolks be firm or runny? I like to dip my toast in the yolk. Thank you for all the wonderful recipes.

    Reply
  16. What a great way to serve breakfast or brunch to a group. Love this presentation.

    Reply
  17. June 18

    Wowza – these look delectable. What a wonderful idea!

    Reply
  18. Tammy 19

    These look great! I think I might make them at my next scrapbooking weekend retreat! Maybe add some bacon, or slice precooked sausage and place on the bottom before the egg goes in?! Oh yeah, these will be a hit!

    Reply
  19. Mom24 20

    These look wonderful. Thanks.

    Reply
  20. Barbie with a T 21

    Well! I would have eaten this up in a minute this morning, but I had already polished off the leftover pizza for my breakfast. That looks like a great way to serve a bunch. Like you said, as many as you want can be ready all at one time. Thanks for this recipe and I will remember to serve it whenever I have guests especially. It would be fun to experiment with different types of breads. There are endless posibilities.

    Reply
  21. Trisha 22

    No this looks like a wonderful brunch idea! Yummy!

    Reply
  22. LilSis 23

    I’m a huge breakfast eater. I think it’s my favorite meal of the day. I wish I had one of these right this second!

    They look great! And, easy, too!

    Reply
  23. Criminey that looks good! I wish I had seen this recipe before this morning! It snowed last night so this would have been perfect this morning!

    Reply
  24. This gives me a perfect excuse to run to Panera and get some bread bowls! What a brilliant idea!

    Reply
  25. grace 26

    this is so clever, cathy! soup in a bread bowl is the cat’s meow in my opinion, so i have no doubt i’d be a huge fan of these! fun and tasty. :)

    Reply
  26. Bob 27

    Why didn’t I think of this? Seriously! Awesome, I will be making those.

    Reply
  27. annbb 28

    Those look absolutely delicious!

    I grew up on “one-eyed Egyptians” (not a clue where that name came from and they’re called all kinds of other names), which was a thick slice of bread with a round hole cut out of the middle. You saute it with an egg dropped in the hole. It’s good too, but yours is much prettier – and I bet better!

    Reply
  28. Marilyn 29

    Love the idea and will try it soon!!!!
    Is the yoke still going to have some fluid to it being baked that long?
    Cathy is there some why we can get these recipes to print without all the side borders? That would be wonderful!

    Reply
  29. dawn 30

    ok you are a rock star! I MUST make these. Amazing!

    Reply
  30. Noble Pig 31

    Yes, my yolks were still runny.  Of course every oven could yield a different result, but mine were runny.

    Reply
  31. Noble Pig 32

    They were still runny but if your oven cooks hot, you might want to lessen the time.

    Reply
  32. Noble Pig 33

    You could certainly try it.

    Reply
  33. Noble Pig 34

    As far as printing….click on the title of the recipe and it will take you to a page where there is a printing icon right next to the title. Click on the icon and that takes you to a printer friendly page.  Do not try to print from your browser, that will likely lock up your computer.

    Reply
  34. Julie 35

    Those really are too cute! Kinda like an egg in a hole, but fancier.

    Reply
  35. Angie 36

    This is the cutest, tastiest, easiest things I’ve seen in a while, I love them!

    Reply
  36. Lisa Sipple 37

    These are adorable, I’m going to make them for a baby shower brunch. Beautiful photography!

    Reply
  37. Marjie 38

    These look wonderful. I think a salty bread would be an excellent choice.

    Reply
  38. Those are adorable! It’s like breakfast cupcakes!

    Reply
  39. These look incredible – I have tried to bake eggs in the oven and it was a disaster, runny and undercooked. Obviously operator error.. hehe. These look too good for me to give up on eggs in the oven recipes! Will try again thanks for the inspiration!!

    Reply
  40. FriendlyMum 41

    *Useful* comment.

    I wonder if you could keep the crust softer by covering the baking sheet with foil for all but the last 5 minutes?

    Reply
  41. These are so cute! I’ve made a similar breakfast dish with tomatoes instead of bread, but I’d love to serve both together.

    Reply
  42. Mary 43

    Cathy, this is a wonderful idea. They really look delicious.

    Reply
  43. Biz 44

    I did a similar version, although I mixed the egg/cheese seasonings and then poured in my mini bread bowl – I like your idea better though!

    Reply
  44. april 45

    These look delicious!! I’ve been trying to eat more weekend breakfasts at home but I get bored so these are definitely on the to-try list!

    Reply
  45. I can see I was sitting at the wrong breakfast table Sunday morning! Looks delicious.

    Reply
  46. These look great how handy too. Must give them a try next weekend.

    Reply
  47. What a great idea, they look yummy will try them next weekend.

    Reply
  48. Those are adorable and they look delicious!

    Reply
  49. Brilliant! I can’t wait to make these one morning soon.

    Reply
  50. Velva 51

    Baked eggs are so delicious! Definitely one of my favorite foods and not just for breakfast.
    The eggs baked in the bread bowls is a perfect idea. Thanks for sharing.

    Reply
  51. Sook 52

    What an interesting recipe! The baked eggs in bread bowls look fantabulous!!

    Reply
  52. Reply
  53. Paula 54

    Praise the Lord! These look awesome! I adore eggs. All eggs. Prepared any style. Eggs. Any day, any time. This, is like a ramped up egg-in-the-hole. Very, very well done! This would be great for a late night supper, too. YUM!

    Reply
  54. I love the idea of the baked eggs in the bread bowls, a perfect Sunday morning breakfast for sure!

    Reply
  55. Lisa 56

    Great concept! Perfect when you have had every other kind of egg –

    Reply
  56. Amber 57

    Oooh, breakfast. I bet you could do this camping if you practiced at home a bit.

    Reply
  57. Steph 58

    Wow, that’s so cool!

    Reply
  58. junecutie 59

    I love baked eggs, and your recipe looks really good. I plan on baking soft rolls later and will use them for this dish. I used to make a dish called toast cups which was made by spreading a piece of bread with mayo and scrunching it into a muffin cup. Then you put 1T cream cheese, one egg, and 1T cream on top with dill,salt and pepper before baking at 400 until eggs are done. I’ve also made them with onion cream sauce, the egg, and then cheese. Anyway you do it, you can’t beat eggs baked in bread.

    Reply
  59. What a terrific idea! I’ve been looking for something new and fun for weekend breakfast!

    How exciting that your winery blog will be up soon! Can’t wait! 😉

    Reply
  60. cc 61

    YUMMY!! I am going to try this!

    Reply
  61. Paul 62

    Yum. I remember making these when I was a little kid, 13 yo or so. so easy to do, I had a little bacon on mine.

    Reply
  62. Mhairi 63

    Heya!

    I ‘stumbled upon’ this site yesterday and i must say, i’m really impressed!!

    i made these for supper last night as i had friends over…cooked off some chopped bacon and mushrooms and layered the bottom of the rolls with that before adding the egg…absolutely yummy!!

    i have a feeling i’m going to be lurking at your site from now on…keep up the good work!

    Reply
  63. axel g 64

    Beautiful breakfast recipe!

    Nice photos too.

    Reply
  64. Clever idea for breakfast! Thanks for sharing.

    Reply
  65. lovely – just lovely – and yes, ideas are endless – you could almost make a mocked egg benedict with this too! Great idea for brunches and late breakfasts…will save to do!

    Reply
  66. Ellen 67

    So, re your little bio there, why’d you “escape” the town that built the tunnel? Did you feel the toad tunnel was an inappropriate expenditure, or were you overrun with frogs?

    Reply
  67. Melynda 68

    What a great idea for dinner. Breakfast for dinner is always a treat. Thanks.

    Reply
  68. Lynda 69

    Hi – My W.J.H. (wonderful Jewish husband) says “no sourdough”,but why not some Challah? Ironic, I spent about 20 yrs. living in Oregon, mostly in Eugene. And…. when I first learned about this recipe, it was called “Toad in a Hole”. But that goes waayy back! Thanks, will give them a try….Lynda

    Reply
  69. Greetings most noble pig…

    I made these yesterday. I happen to be baking some hamburger buns when i read your post. Seemed a natural fit for lunch. No cheese on hand, and didn’t do any spices, so your s looked much better than mine, but I was very happy with the results.

    Come see

    link to yearonthegrill.blogspot.com

    Reply
  70. I just saw Year on The Grill’s site and came over to check yours out. I am totally going to make these!

    Thanks for the inspiration!

    Reply
  71. I’ve seen a lot of things, these are something entirely new to me. It does remind of something my grandmother used to make when we were kids. We called it “egg-in-the-middle” though I’m sure there’s another name. Just basically was a slice of bread with a hole made in the center with a shot glass or something, buttered, dropped in the pan, and an egg set in the middle. This looks VERY good, and I definitely think I’m going to have to try it.

    Reply
  72. That’s such a great idea! They are so pretty!

    Reply
  73. Sarah 74

    Looks great, an exciting twist on eggs and toast

    Reply
  74. Mcstunnah 75

    Saw this right before I went into work(I cook), and made them immediately when i got there. Delicious!

    Reply
  75. Sara 76

    =)

    Reply
  76. bonnie 77

    I love these. I love the ham idea also, and I might try topping with or layering in bacon.. we love bacon in our household.. terrible i know. btw.. I love the idea of having these for a baby shower..it seems radically appropriate

    Reply
  77. Alejh 78

    Im from chile and usually we never eat that, but i think that recepy its great, im gonna make it soon, thanks.

    Reply
  78. Bekki 79

    I saw these at like 10:30pm and decided I had to make them… and so I did, however,I was out of the right kind of herbs, so I just used pepper and the cheese,it was excellent.

    I also used didn’t have the right roll on hand, so I used an english muffin instead, it worked as a decent sub, but you don’t have a top since the english muffins are so small.

    Reply
  79. oh my goodness! What BRILLIANT idea!!! I LOVE frying a slice of bread with a hole in the centre cut out for an egg but BAKING in bread is a huge leap towards tastotopia. :) THANK YOU

    Reply
  80. Rmg 81

    Tip, Don’t use the microwave to get the egg cook faster. it explodes……

    Going to clean the microwave now :+ (it tasted okay tho)

    Reply
  81. Lee-Ann 82

    This looks so darned yummy! I can’t wait to make this on the weekend. My husband will surely enjoy it!

    Reply
  82. Zoe 83

    Why the cream? Can you substitute plain yogurt?

    Reply
  83. Tommy 84

    very nice! I put a slice of tomato in the bottom of the bowl, used the Gruyere, and served it with a burre blanc.

    Reply
  84. Jamie 85

    I tried a variation of this today, with English muffins and cheddar cheese, and it was DELICIOUS. Really, you can do versions of this with almost any kind of roll and melty cheese – I’ve told my friends all about it, and linked back here so they can see the original version in all its glory for themselves! Thanks for this wonderful recipe!

    Reply
  85. Flea 86

    Oh my goodness. Oh my goodness.

    Reply
  86. Stacy 87

    I think this would be really good combined with another recipe that my sister and I use to make. Use all the same ingredients, but separate the eggs (keeping the yolks intact) and whip the whites to stiff peaks. We use to put the whipped whites on toast, and then put the yolk on top, but this would be so much better. We’d also put a pat of butter before putting the yolk on, then put the cream on top. We called it eggs in a nest. I think you wouldn’t have to cook it as long then, but I don’t remember how long we use to cook it.

    Reply
  87. Ashley 88

    To anyone who has tried this, I imagine the yolk is quite well cooked. I would much prefer a rather running yolk, but would decreasing the time baked ruin the recipe?

    Reply
  88. Noble Pig 89

    Ashley- The yolk was runny.

    Reply
  89. Liz C. 90

    How is it that you don’t weigh 300 pounds? I swear I gain a pound every time I look at one of your recipes!

    Reply
  90. I’ll have to add these to our dinner rotation or breakfast or whatever we eat in the morning anymore!!

    Reply
  91. I tried the foil thing and it dosnt seem to work all that well, it may have been the rolls that I chose… they were from Sams club they were good… just a bit too well done for my tastes, OH i did vary a bit more on the recipe, i placed Canadian bacon on the bottom, with half a slice of American cheese then a mixed up (not scrambled mind you) egg, I only beat them a few times with a whisk just to mix it a bit, I did this so I wouldnt have to get all yolk in one bite YUCK! Hope this comment helps and Thanks for sharing this was AWESOME!

    Reply
  92. Tommy 93

    you could decrease the TEMP, and cook it longer, OR soft poach the egg, put it in the bowl, and broil the cheese on top maybe. Just an idea…

    Reply
  93. Ursula 94

    Normally, I find bread bowls to be soggily disappointing, but THIS looks FANTASTIC! I am making them at my earliest opportunity!

    Reply
  94. Claudia 95

    I do something similar and loving this presentation. Totally scrumptious.

    Reply
  95. PATSY 96

    These look great & I am going to try them on Saturday when my grandchildren are here. I was wondering if I could put the rolls standing up in a muffin pan? has anyone tried that?

    Reply
  96. Ooh, these look yummy! Your food photography is stunning! I might try these this weekend!

    Reply
  97. SK 98

    That’s an amazing recipe and idea! Have to try this one out. 😉

    Reply
  98. Rene Myers 99

    Great blog!

    Reply
  99. SomeRandomChick 100

    We had something exactly like yours, only we called them birds nests. They were delish!

    But these look amazing, and so easy. I can’t wait to try!

    Reply
  100. retard 101

    you could also hollow out a hot pocket and fill it with Hormel chili.

    Reply
  101. leotarded 102

    that sounds great! or fill combos snacks with deli meat!

    Reply
  102. Roy Foster 103

    I’ve been enjoying eggs with trimmings simialr to yours for years. Except I use slide bread instead of a roll. Wisk the eggs, pour them over a slice of bread on a disposal cellephane plate (we save our used bought pie dishes) season and add toppings and bake for ther same time and it is delicious.

    Reply
  103. Abby 104

    These are amazing! I used a little leftover compound butter and spread it on the bottom and added dots of goat brie in place of the cream. I found that adding some extra parmesan at the end and broiling the tops got a salty crunchiness that was as positively addictive. After this delight I have added this blog to my “must make” list!

    Reply
  104. Pisces113 105

    gee, that would be about as classy as this comment…

    Reply
  105. Carly 106

    Excellent recipe! Looks delicious and so easy to make!

    Reply
  106. Daria 107

    That looks absolutely delicious, and pretty easy to make! Thank you much for the post!

    Reply
  107. Amazing. Just yesterday I was thinking wouldn’t it be good to bake eggs in bread bowls. Now I know where to come.

    Reply
  108. Wade 109

    So, I’ve been mulling over this for a few days and finally decided to make it.
    I first put fresh diced tomatoes in with some fresh ground pepper. Then, I put a slice of prosciutto on top of it (bacon would work just as well) and a little bit of butter. Then used a layer of soft cheese (I used Havarti, but any soft cheese could work), then the egg, then a dollop of heavy cream, a teaspoon of chives, and another bit of cheese (Brie worked out great). I made sure to break the egg yolk a bit so it would cook a bit more evenly.

    Anyhow, end result was really good. I also buttered the “cap” and sliced it into 3 dipping sticks for a bit more “hands-on” fun experience. Add salt/pepper to your taste.

    Reply
  109. Arda 110

    I love looking at those recipes and try them myself. Great job!

    http://www.pinoylive.net

    Reply
  110. diva2085 111

    these do look good but are a little bit tricky. I couldn’t find the round rolls so I used oblong, they didn’t lay flat & tipped over. the egg overflowed a little. I am making these with my Grandchildren and they think they are cool. I will have to get a special pan. If I found round rolls I will put them in my cupcake pans to cook. happy eating.

    Reply
  111. Chrys 112

    These look so easy and delicious!

    Reply
  112. This is what I will make for breakfast this weekend. It looks so yummy!

    Reply
  113. This is one of those recipes where you go: ‘damn, why didn’t I come up with that.. so obvious’
    It looks really nice, and I have a new found love of eggs so this is going to be my next weekend breakfast.

    Reply
  114. Dave 115

    Cathy..you updated and upgraded the special breakfast my Grandmother used to make in her cast iron skilet….she used a slice of white bread, cut a hole for the egg, but first laid a piece of “cheap” cheddar cheese on the pan bottom…and fried away. Not a “classy” meal, and often a bit messy to eat, but it sure did taste good!

    Reply
  115. brigitte 116

    I just tried these after stumbling on the site the other day. I used challa mini rolls, as that is all I could find. These turned out delicious and beautiful. I surprised my boyfriend with breakfast, He was so happy when he saw them, he had to take a picture!! I coupled these with a small glass tumbler of organic french vanilla yogurt, cinnamon, granola, walnuts and pieces of bananas! What a hit!!

    Thanks for the great recipe

    Reply
  116. jeannette 117

    We had these for dinner last night. They were delicious! I couldn’t find sourdough rolls, so I used dinner rolls. I think I would cook them a little less next time; the eggs were a little dry, maybe the different rolls was the prob. I used parm cheese on three and asiago on three; both were good. Great idea, and fun to eat!

    Reply
  117. These look absolutely wonderful. What a simple yet delicious way to prepare eggs!

    Reply
  118. Oh my gosh. This looks like the best idea for breakfast. Thank you!

    Reply
  119. Michelle N 120

    How fun! My kids would love this. They love fried eggs with the runny yolk so I’m sure this will please. I’m heading to the store now and I will be looking of the perfect bread to use. Thanks!

    Reply
  120. What a great recipe. I made it and my kids loved it and so did I. I am always trying new things for them to eat so this is great!

    Reply
  121. sarah 122

    best thing is that there is sooooo much less clean up!

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  122. Anthony2816 123

    I really, really need to delete the “food” category from my Stumbleupon list.

    I gained five pounds just reading about this recipe.

    Reply
  123. Chris 124

    Those look amazing. They seem ridiculously simple yet so classy. I really like the idea of topping them with blue cheese, I can never get enough of that stuff.

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  124.  

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  125. Sass 126

    also fantastic using bagels and fried in the pan, like a twist on eggy in a basket

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  126. Beth TN 127

    These look great. We grow some fine farm eggs around here and I’m looking forward to trying this out with those bright orange yolks!

    Reply
  127. Mendelson 128

    I received an answer to my query about how to get copies of recipes from this site, and I don’t understand it at all.
    Color me stupid and let me know what I should do because I got no information and when I clicked on “contact me” I got nothing to explain—three times.
    Finally, this page came up. I’d hoped to get connected to the source (writer?) by now, or have a comprehensible answer. Please try again. Love the recipes; new to this venue.
    Thank you.

    Reply
  128. Jen 129

    This is just wonderful! The second time I tried it I also added in some extra virgin olive oil.

    Reply
  129. Now this I will try, and the chef sounds like my kind of lady, go girl, frogs are people too! Or people are frogs too. Either works for me

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  130. hay2straw 131

    Great recipe! thank you!

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  131. hay2straw 132

    Great recipe! thank you!
    May I share it?

    Reply
  132. mushtodo 133

    I like this idea, you can even scramble the eggs. Put chopped tomatoes, onions, cheese, touch of onion, garlic. mmgood. If you don’t lay quite flat I trim that spot brushing a touch of butter so it toasts the spot and it still works. Great idea especially for a Valentine’s Day breakfast, Anniversary, and the Christmas Morning house buffet.

    Reply
  133. Kissy 134

    What a great idea!!

    I made these this morning for my boyfriend, a fellow foodie. I found some great multigrain yet soft rolls at the grocery store and I omitted the cream and parm (didn’t have any), but spiced the eggs and baked for 20 mins. The rolls were the absolute perfect size. I topped them with cheese and broiled them for about 3 mins after they finished baking. Instead of putting the bread piece back on top (we make our own breadcrumbs anyways), I cooked up some small chunks of chicken thigh with orange bell pepper and tomato all seasoned with balsamic, which I reduced while baking the eggs. We topped them with this “hot salsa” and they were FABULOUS!

    We’ve decided that next time we make them, we’re going to sprinkle half-cooked bacon crumble into the bowls before cracking in the egg, and top them similar to how I did today, only with bacon as the substitute! We are very unhealthy when it comes to actually eating breakfast together.

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  134. This is completely inspired! What with the economy as it is, how perfect to make a meal from simple, cheaper ingredients. Oooo- and the bread would get a such a great crust too.

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  135. Stephan 136

    Excellent – I wish it was breakfast time now………..but I guess I’ll have to wait until tomorrow morning to try this out!

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  136. kels 137

    Yummy! would be tastee with some spinach added! scramble the eggs a little and still in a few spinach leaves.

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  137. Looks absolutely delicious. Can’t wait to try them.

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  138. I love it!

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  139. Shirley Griffin 140

    Can’t wait to try these. They look absolutely delicious and breakfast is my favorite meal.

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  140. Alice 141

    Such a good idea!!!! Tanks for nice photos too!

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  141. Alice 142

    A direct trap for salmonella. These don’t seem to be cooked enough.

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  142. Linny 143

    This looks delicious..but please help..what is heavy cream?..(I am guessing its the cream you would have with dessert?..) or..do you have to have cream at all?(especially if you don’t know what heavy cream is)

    sorry if this is a silly question

    :)

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  143. Noble Pig 144

    Heavy cream is whipping cream.

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  144. UK Foodie 145

    What a great idea, will be trying these out for breakfast!

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  145. John 146

    made this the weekend and loved it!!!!
    well done!!!

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  146. Kevin 147

    these eggs are an AWESOME idea, sweetheart! MUST try this weekend…

    Reply
  147. Lisa 148

    I’ve gotten very far behind in reading my favorite blogs lately, but I couldn’t let this post get by me. These are too adorable! I will be making them for brunch very soon!

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  148. jana 149

    I love this recepy.I have tried the bred and i love it.id realy like to eat more of this.first it was very crunchy and then it became soft.i think that everybody should eat this.every child and every grown up.And from now on i will look for more recepy’s in the web that are yummy like this.And again i really love this recepy and i will give it to my kids.And im sure i will give it to my kids tomorow when they will come home….

    Reply
  149. diana 150

    Made them this morning! Que rico. Added some fresh sage and rosemary from my garden. Perfect Touch.

    Reply
  150. Easy fixins 151

    I Just remember Something similar to this I use to make when i was younger and Did have much experience cooking. I took a Decent size Piece of bread and the Proceed to Toast it in a toaster. The after wards i would slice the Top of the Bread and insert My favored Deli Meat Some cheese and what ever else that would fit into the single slice (I know this seem odd but at the time it was more of a Like “lets see what i can pull off with these things”(what ever that was at that time i can’t remember but i do remember i tasted Fairly good) though i wouldn’t suggest Rye Bread for People who don’t like sour taste to their breads. Hope this makes a New addition since it no longer suits me anymore.
    And i’d like to add the Toast-Yolk Dipping was one of my Favor things also.

    Reply
  151. Hey there! One of my readers just sent me this link, and I LOVE your site. Can I post a link to you on my site? You are definitely frugal-n-fabulous!

    Reply
  152. Noble Pig 153

    Sure!

    Reply
  153. Tony 154

    Wow these look really good, simple to make and so many possibilities too.

    Reply
  154. Judith 155

    These look really tasty, can’t wait to try them.

    Reply
  155. twentyafterfour 156

    man that would be sooooooo worth it.
    Or thake the dog out of the corn dog and fill it with EZ Cheese.

    Reply
  156. Shooby 157

    Made these for breakfast this weekend (both days!!). SOOOOOOOOOOOOOOOOO good!!!!!!!

    Reply
  157. Leslie 158

    Yeah! And eat it with bean dip!

    Reply
  158. Emily 159

    I made this for my boyfriend this morning to celebrate his birthday. It was amazing! and probably the prettiest breakfast I have ever made. Thanks!

    Reply
  159. Allison 160

    Brilliant recipe for baked eggs. I just posted an entry for baked eggs and didn’t even think to place them in little bread bowls. I’m inspired. Thanks!

    Reply
  160. QuizTwit 161

    These look so yummy!
    I can’t wait to make some!

    Reply
  161. Jenn 162

    GREAT idea! It’s been a long time since I’ve seen such a creative breakfast idea. Do you mind if I try it out and post some variation on my blog?

    PS – found your site through stumble :)

    Reply
  162. Martin 163

    Just stumbled upon this recipe. It looks like a great idea for breakfast.

    PS. Your photography is superb.

    Reply
  163. Susan 164

    Wow! Fabulous photos and what a yummy looking breakfast! I just stumbled upon you and so glad I did. :)

    Reply
  164. Gina 165

    I am obsessed with this recipe! It’s been on my delicious bookmark tab for about a month now, I just think it is so beautiful and such a wonderful idea for brunch, lunch or dinner! Thanks

    Reply
  165. Freckles 166

    i want to eat one of those off my beautiful chinese wife’s ass on sunday morning!

    Reply
  166. Lucy 167

    I found you through Stumble, too! We have a lot of dinner parties, but I think we’re going to have to have a breakfast party!

    Reply
  167. annie 168

    ANNIE HUNGRY.

    Reply
  168. JOLLY 169

    GREAT

    IT LOOKS AND SOUNDS DELICIOUS. I AM PLANNING TO TRY IT FOR TOMORROW’S BREAKFAST :)

    THANKS FOR SHARING

    Reply
  169. Megan 170

    I love food blogs and I have a feeling yours will quickly become a new favorite! Those bread bowls look delicious and I can’t wait to make them! :)

    Reply
  170. These look AMAZING! I can’t wait to try them!

    Reply
  171. kati 172

    looks delicious! can’t wait to try this. i love eggs because there are countless things you can make with them!

    Reply
  172. Amanda 173

    Oh yummmm yum! I’ve made baked eggs in ramekins but it never occurred to me to make them in bread, genius!

    Reply
  173. Chris 174

    Just tried these this morning. Pure awesome. I used mini-kaiser rolls because I couldn’t find dinner rolls at the store; at least, not the ones that look anything like the ones in the pictures. Still came out great, and I will be making these again.
    Thanks.

    Reply
  174. bbfiend 175

    i didn’t have any rolls so i just used a piece of sourdough- i put two pieces together with two eggs and it turned out amazingly.

    Reply
  175. alex 176

    i’m making this for my boyfriend tomorrow morning, looks absolutely delicious and cute too. definitely a unique breakfast!

    Reply
  176. Those look really really good!!

    Reply
  177. Must try this recipe it looks great and seems quite easy too. My compliments all round on the blog and the photography.

    Reply
  178. Stacy 179

    Wow, I don’t like unscrambled eggs either. I thought I was unique! Nice to meet someone else who is!

    Reply
  179. Dan 180

    I make these a while ago, and the whites ended up cooking slower than the yoke… ideally i want the whiltes to be solid and the yoke a bit runny. what should i do? convection setting on the oven? i want to make again tomorrow morning…

    Reply
  180. Noble Pig 181

    Dan-

    Since all ovens are different it’s hard for me to know how to fix what’s going on at your house. I use an electric oven and place the bread on an aluminum cookie sheet.  I’ve never experienced the problem you are having so I’m sorry I cannot diagnose. Maybe keep the eggs further away from the heating element next time.  With enough trial and error you will most likely figure it out.

    Reply
  181. dottie 182

    To make the rolls sit up straight and not roll over, try slicing a thin piece off the bottom of each roll. It will sit still that way and not tip and spill the tasty egg out on the pan. Enjoy!

    Reply
  182. daniel herb 183

    hey man jus smoked a big j and them bad boys were good real good

    Reply
  183. Elizabeth 184

    That looks absolutely delicious! Bread as a bowl with egg and cheese? Wonderful!

    Reply
  184. Anton Ekberg 185

    separate the yoke from the egg and add it when the dish is half-cooked. then it should be just creamy and delicious when the eggwhite is finnished.

    Reply
  185. Mike 186

    I made these last night, they were unbelievable! I’m pushing this recipe to everyone.

    Reply
  186. Michael 187

    it is so, so rare to contract salmonella from an undercooked egg. loosen up.

    Reply
  187. ElizabethM 188

    These look lovely, and I have been longing for baked eggs. I have a birthday coming up so I feel a morning cooking spree coming on. (I’d rather cook my own than go out any day–it’s much more fun!) Thanks for posting this recipe!

    Reply
  188. Brittany 189

    These look delicious! I haven’t seen many simple and tasty egg recipes around. My boyfriend would absolutely love these. Thanks for the great idea.

    Reply
  189. Mehgan 190

    I can’t wait to try this! My boyfriend loathes eggs, though, and my roommate is vegan, so I have no idea who I’d try this with! Sad! Maybe I’ll make one just for me and see how it comes out!

    I really can’t stand cooking. Hate it, actually, but I love your site! I found it through stumbleupon and I have been going through your recipes and so many jumped out at me! I made the pepperoni puffs tonight and my boyfriend and I enjoyed them and hae decided to make them again one day (but with more cheese). They were very easy and not-annoying (can you tell I hate cooking?). Clean-up was a breeze too. Thanks for the site! Very excited to try more!

    Reply
  190. buffer 191

    ugh, don’t dont be such an incredulous, poxy little wench.

    Reply
  191. Sheri M 192

    This looks quite yummy. I am always looking for new (easy) ways to make eggs! I will be trying this soon.

    Reply
  192. Mike 193

    A tiny dollop of sour cream works GREAT as a heavy cream substitute. Came out wonderful with fresh Kaiser rolls – yum!

    Reply
  193. Evo 194

    I love eggs and always appreciate new recipes – these look great for Sunday brunch!

    Reply
  194. Vanessa 195

    ….sooo my son posted this onto FB for me with a request for this weekend’s breakfast…going to give it a bash!!

    Reply
  195. jules 196

    i made this for my boyfriend & his roommates a week ago – i was a little nervous about how they’d turn out after spending so much time on them ( – the recipe itself is wonderfully straightforward, but i was cooking for several males & therefore my required SHEER VOLUME of production made the whole enterprise a little bit labor intensive) but after i served ’em they were universally declared BANGIN’.

    seriously, they were easy & so pretty & very filling. everybody was way impressed with me over them, so i’ve got you to thank. i guess my audience was expecting sort of basic egg sandwich type items, but when they came out, the egg had permeated the bread & baked right into it in a really delicious & unexpected way – so this is really more than the sum of its’ parts.

    i made these with a slice of havarti at the bottom of each bread bowl, & i beat the eggs very lightly with a pinch of chives before pouring them into the bowls. i used a dollop of creme fraiche on top instead of heavy cream, & i served it all up with roasted asparagus, shredded hashbrowns, & a patty of veggie sausage.

    bangin’.

    important note: i did all this in high heels. i’m pretty much the best girlfriend there is; just saying.

    Reply
  196. What a clever idea!

    Reply
  197. Eric 198

    Me too I like my eggs integrated,not segregated.

    Reply
  198. RatCityCircus 199

    I made these with rosemary herb rolls, and at the 20 minute mark I topped them with piles of spinach. Once I took them out I drizzled them with warm hollandaise. Let me tell you – when I got home from work my boyfriend had bough a package of fresh rolls – he just pointed at them and said “can you make these awesome again?” Thanks for the great recipe!!

    Reply
  199. Liz 200

    I just got to this page through stumbleupon and omg they look so good I can’t even wait to try them! I’m on my way to the store right this second.

    Reply
  200. Susan 201

    Just made these. So gourmet, easy and delicious. Served the toasted top on the side w/ fresh raspberry jam.

    Reply
  201. Solomon 202

    I made these this morning for my wife and me…easy and delicious! I used large onion rolls that fit two eggs so had to bake for 30 minutes. My herb mix consisted of parsley, chive, and basil. One fun suggestion: I made the inside of the rolls into little dough balls and covered them with melted butter and the herb mix, then put them in the oven for 5-7 minutes…a nice appetizer while waiting for the full meal. Keep up the writing, love your blog!

    Reply
  202. ff 203

    This is such a neat idea! I just made it with soft little round sourdough dinner rolls — I didn’t put anything on top of the eggs, just baked for 25 minutes. When they were on the plate, I but a big spoonful of pesto on top & topped that with grated Parmesan cheese. Very, very, very good indeed.

    I didn’t toast the tops of the rolls — I’m going to add those to the chunks that I tore out of the middle of the rolls & feed them to the ducks on my walk tomorrow morning — it will make a nice change from stale bread for them.

    Many thanks for this lovely recipe.

    Reply
  203. Susan 204

    Made it two days ago! They were amazing! Next time I will add a slice of tamato and onion to it (for dinner …) because my eggs got a little bit too dry. But I loved it, I ate way too much of them :) Keep it up!!!

    Reply
  204. shary 205

    hi
    these pics are marvellous…are they real?

    Reply
  205. Kim 206

    These are definitely tasty! I however did not have rolls around and instead sliced off a nice chunk of Italian bread and pulled the middle out from there being careful to not poke through the bottom. This is great for dinner with a small portion of pasta!

    Reply
  206. BR33 207

    Thanks for this delicious recipie! We used store bought wheat dinner rolls, which were really easy to cook because the bottom was already flat.
    Well rounded meal, the kids cant get enough of it!

    Reply
  207. Giggles 208

    My boyfriend and I have four of these in the oven right now. We followed the recipe but put a little mozzarella cheese in addition to Parmesan. Also I think I might try some pesto on mine with some diced tomatoes…. Anyway, they look delicious, and I’m going to be making these all the time from now on! =D

    Reply
  208. Joe 209

    I just made four this morning. Outstanding. I pretty much followed the recipe except I added fresh marjoram to tarragon, chives and parsley( I have an herb garden). Mozzarella and diced tomatoes sound good.

    Reply
  209. Keith 210

    Made this morning – here’s what I did:

    I buttered the inside of the bread and added some freshly cooked loose sausage. Cracked the egg on that and added cream, salt, pepper, some shredded colby-jack cheese I had on hand and fresh chives.

    It took a while for the eggs to set, but once they did I added a garnish of crumbled bacon and fresh basil.

    They were amazing.

    Reply
  210. Logan 211

    yum.

    Since I’m in Vermont, I added a maple syrup to the top before cooking and the little extra sweetness was nice.

    Great idea. It was tasty, pretty, and I was able to make it in my college dorm kitchen with very limited supplies.

    Reply
  211. Tsun 212

    Ahhhhh this made me so hungry!

    Reply
  212. megs pet sitting 213

    Wow. My sister sent this to me after I had asked her about egg recipies…I have four Rhode Island Reds and they give me four eggs a day( NO ONE can consume four eggs a day!) But, I thoiught some new and different ways of cooking eggs.We even use the shells for our garden.Wonderful photos and a tasty dish,too.

    Reply
  213. Gill 214

    Made these for Breakfast yesterday. Absolutely delicious – restaurant quality! So so so quick to whip up as well.

    Reply
  214. Ari 215

    I’m trying these on Thursday for my boyfriend’s birthday. I hope they come out as pretty as yours. I got my sourdough rolls at Whole Foods- they seem kinda big.

    Reply
  215. Vanessa 216

    This looks great! I’ll bet you could even serve just eggs in the “bowls” for breakfast.

    Reply
  216. Despina 217

    This looks fantastic. Number one for a Sunday brunch

    Reply
  217. Zack 218

    What a fantastic looking treat :)!

    I have a quick question. With Father’s day coming up I think this would be a great breakfast in bed choice for my pops! only problem is that he has high cholestrol, so my question is, is it possible to use cholestrol free “egg-beaters” with this recipe and possibly skim milk? I know it takes away much of the fatty goodness, but i’m just wondering if it would take away any of the tastiness.

    Thanks so much Cathy, your site is fantastic:)!

    Reply
  218. WOW!! I love baked eggs, but have never seen them done like this!! AWESOME! I’ll definitely be trying these!

    Reply
  219. Patti 220

    Hi,
    I’m writing again. I’m new to this food blog thing and loving every minute of it. I found your site a few days ago and made that amazing brown sugar coffee cake. I keep looking around for recipes but keep coming back here. We think alike. I just printed off 2 more recipes and am running off to the store to buy the ingredients. Baked eggs in bread bowls and OMG peanut butter and chocolate cupcakes ! I LOVE that you included a recipe for frosting because store frosting has always turned me off a bit. You rock sister :)

    Reply
  220. satla 221

    Wow!it´s a amazing recipe!

    i think i´m gona try it in the next weekend! =)
    This would be great for a late night supper.

    Reply
  221. Really cool recipe , will try it out myself :)

    Reply
  222. Really cool recipe , will try it out myself :)

    Reply
  223. yasa 224

    Very good idea for breakfast

    Reply
  224. Shea 225

    I linked to this post on facebook. Looks amazing–my breakfast of plain toast is jealous.

    And I too love mayonnaise, butter, and Jewish men.

    Reply
  225. cody 226

    you got the sourdough bowls from panera id recognize them anywhere

    Reply
  226. Cat 227

    I have nailed this recipe. I made mine with half-baked bread rolls so they cook at the same time as the egg. I also layered streaky bacon inside the “bread hole” and then put the egg in. I then had it with a hollendaise sauce. OM NOM NOM NOM :) Such a good diea. Thanks!!

    Reply
  227. david 228

    nice

    Reply
  228. Rick604 229

    Very nice egg in bread, love to see different ways to make life a celebration pass it foward!

    Reply
  229. sara 230

    That looks yummy, I’ve got to try that!

    Reply
  230. Helen 231

    I made these for my husband and friends on the morning of a wedding we were going to, as it seemed a quick way to properly feed 6 people for a long day:) I also put some diced cooked bacon in the bread bowls before I put in the egg and they were absolutely GORGEOUS. I used chives as the herbs instead too. Yum yum.

    Reply
  231. Baked egg items are hygienic food for health

    Reply
  232. nicole 233

    ok so i’m a beginner cook …and i use that term loosely. what do you mean by cream. is that sour cream? just trying to do this right! thanks.

    Reply
  233. Noble Pig 234

    Heavy Cream.

    Reply
  234. Amanda D. 235

    I Just made a variation of this and its amanzing thanks so much!

    Amanda D. San Diego, CA

    Reply
  235. Samir 236

    This looks very delicious, my daughter has asked me to make this for her and I am certainly going to try it this week.

    Can you also post some vegetarian recipe?

    Reply
  236. Tauseef 237

    It is delicious!!!! Really gorgeous.

    Reply
  237. Joe 238

    If you have softer bread, put the eggs in a saucepan with some butter and about 3/4 an inch of hot water and partially poach. Remove the egg(s) and put in the bread and then bake until done.

    Reply
  238. Wow – these look so nice! This is a great idea for breakfast for my hubby, he loves breakfast food and I’m always looking for fun, new ideas for our weekend spread.

    Reply
  239. Joy 240

    We called ours eggs in a window! These look wonderful…we plan to try them this weekend when our son comes home from college for the first time.

    Reply
  240. Allie A. 241

    These may be the most attractive eggs that I have ever seen. They look easy and delicious as well. I will have to try this recipe some time in the near future.

    Reply
  241. AuroraBelle 242

    Thanks for the recipe! I got some awesome momma points for making this for my son’s breakfast this morning. He needs a high protein breakfast and we are always looking for new ways to do eggs.

    I added sausage to the bottom of the bowls for added protein and substituted monterey jack cheese for parmesan to make it more 11-year-old friendly.

    All in all, this was a major success and will be made again soon.

    Reply
  242. rob 243

    what do i do with the leftover bread i scoped out lol

    Reply
  243. Cassie 244

    I’ve tried them, and the yolks cooked through in the 25 minutes at 350 (though I really was looking for a good runny yolk). If you’re worried, just bake them a little longer and they’re still delicious!

    Reply
  244. Cassie 245

    I don’t know about the Egg Beaters (though, how bad could they be?), but I made mine with skim milk– also attemping to lower awful cholesterol– and they turned out fantastic. I’m sure the fat of the cream would have been tasty, too, but I’m not letting myself try them that way now, knowing that I was totally satisfied by them with skim milk.

    Reply
  245. Cassie 246

    These are fantastic. I happened to have a few mini whole wheat kaiser rolls on hand when I read this, (I now have one– oops) and have made them twice in the past two days. Toaster oven once with a little foil tent to keep from overtoasting the bread, oven once. Unfortunately the yolks have firmed up both times, but I guess that means I’ve got an excuse to keep experimenting. I’d like dippy yolks, but it’s not like these aren’t great regardless.
    The only changes I made are dried herbs, because I didn’t have fresh ones handy, and skim milk instead of cream. Not a problem at all!
    Thanks for the awesome idea!

    Reply
  246. Cassie 247

    It might be worth trying just adding more cream. I used milk in mine and I used more than I meant to the second time, but it kept the bread moister and softer (not mushy though!) and made them easier to eat. It was perfect!

    Reply
  247. kelly 248

    These would go over so well here. Cool idea. Takes the baked eggs we love to a whole new level — with more carbs :)

    Reply
  248. Ladyoh 249

    I discovered this site Stumbling on Jan 19th, 2010 and my family LOVES it! We like it best with Brioche rolls. The other changes that I made ar3; after I hollow out the rolls I spread softened herb chevere cheese in them, then add two eggs and the heavy cream, – and that is it! I also found that it works better if you crack the eggs and drain the liquid in a seperate container-sometimes not all of it will fit).
    Thank you so much for this recipe!

    Reply
  249. Adam 250

    Oh, this sounds like a great treat for special brunches.

    Reply
  250. Beth 251

    These look so good! I think I saw the recipe before but then misplaced it. Gonna have to try it now :)

    Reply
  251. These are so cute. What a wonderful presentation. They would make a great breakfast dish to serve when you have overnight guests.

    Reply
  252. Sara 253

    I made this today for breakfast with my in laws. It was INCREDIBLE! I used the bread bowls from Panera and I used 2 eggs instead of one. I laid some swiss cheese on the bottom, eggs, and then cream and them some parm on the top. I even added some sauteed spinach to my bowl and my mother in laws. It was so good. Thank you so much for this recipe!
    The only thing I left out were the herbs. I didn’t like the way my Tarragon looked, or smelled, and the parsley wasn’t cutting it. It was delicious.

    Reply
  253. Tracey 254

    When my son was growing up we called these a toad in the hole.

    Reply
  254. Just_Maybe 255

    My son calls them one-eyed monsters, while my daughter refers to them as bird’s nests. Go figure. These look yummy and I bet my budding cook (13) could make them with little help. Maybe these will make it onto our Easter brunch menu.

    Reply
  255. Barbara A. Leveritt 256

    this looks like an interesting spot to visit!

    Reply
  256. Dick 257

    We know them as “Cyclops” from the one-eyed monster of yore. You can also put a fried egg into a large pancake with its middle missing!

    Reply
  257. Tina Horner 258

    I made these for breakfast today and they were awesome! I added some dijon mustard to the bottom of the bowl with a very thin slice of ham and followed the recipe the rest of the way. The only bummer was @ 25 minutes, my yokes were hard. Next time I’ll check them at 20 minutes. I was looking forward to a runny yoke. All in all, very little effort for such a beautiful dish.

    Reply
  258. moomin 259

    this looks absolutely scrumptious! :9 I’ll defs try this for mother’s day since it’s coming up :) <3 xx

    Reply
  259. These look gorgeous – and there’s probably a million different variations you could do with them. For me, instantly came the thought that they’d be great with a splash of Worcestershire Sauce over the cheese/cream, much in the same way as Swiss Eggs – except in an edible bowl!

    Reply
  260. Laney 261

    Wow, just finished eating mine… Sooooo good!

    I used a large Telera roll, added 1/2 cup egg whites and 1 egg, a little bit of season-all, some fat free shredded cheese and a pinch of bacon bits. Baked for 15mins, added tops and baked 5 more. Turned out amazing and only about 375- 400 calories!! <3

    Reply
  261. Johnny H 262

    This is amazing, i had to try it this morning. It may not have come out exactly like this, but i thought it tasted pretty good haha.

    Would you mind if i use this on a blog?

    Reply
  262. Jaimie 263

    I was just thinking the same thing!

    Reply
  263. Tim 264

    seems to be a variation on a “Toad in the Hole”
    (look it up, it exists)

    Reply
  264. Maggy 265

    Wow those are stinking cute! I can’t wait to try them. Thanks

    Reply
  265. Doreen plautz 266

    Looks delicious

    Reply
  266. lillian 267

    Well I made them and put a spoon full of cream spinach and topped with durkeys onion rings. AWESOME

    Reply
  267. Ines 268

    Wow! They’re so amazing! An easy recipe and scenographic :)

    Reply
  268. Que lindo e apetitoso, em breve vou reproduzir aqui. Adorei o site! Parabéns!
    Bjuss!!!

    Reply
  269. I was writing a lengthy kudo session re making your scrumptious egg dish, and was starting to tell you about some of the ideas that have flowed from our cooking/eating session today. I started to tell you about recently spending 10 days in Santa Fe – and becoming irretrievably hooked on New Mexican (i.e. totally chilecentric) cuisine. We’re excited about a version using a Southwest theme involving potentially several types of chiles – and in spelling out “jalapeno” used the wrong ASCII key for the tilde, and the whole post disintigrated… ayayayay!. So in this truncated version, suffice to say that we love your idea and will be making a significant part of future breakfast menus!

    Reply
  270. Oh.my.goodness. these look absolutely ah.mazing. Sunday brunch, top of my list. Thanks!!

    Reply
  271. Jen 272

    I made these for breakfast this morning – they were delish!! I will definitely make these again – very soon. I used a largish dinner bun and put a layer of chopped spinach in the bottom of the bun before cracking the egg in and it worked well – tasty and we got a little bit of veg in us first thing in the morning. We had one bun each and I served it with a side of bacon and some leftover homemade tater tots (www.macheesmo.com) from the night before. Great way to start the day – thanks for the recipe!!

    Reply
  272. Made these today for brunch, just PERFECT! :) thanks for sharing

    Reply
  273. Love these, Cathy! Merry Christmas, friend!

    Reply
  274. I love seeing posts with new breakfast ideas. Thanks

    Reply
  275. Bill 276

    I’ve been wanting to make this dish like this for my wife for some time. As we are near vegan but not, I thought this would be a good exercise. I really enjoyed the dish, changing only the heavy cream for some Greek yogurt thinned with a little almond milk. I did use the cheese as well as the prescribed herbs. My wife was not so entheasused. She thought the crusty roll was too crusty and the egg too hard! Just goes to show…You can’t please everyone.
    I’ll keep trying just the same.

    Bill

    Reply
  276. Deanna 278

    Has anyone tried these with a different kind of roll? I have looked at two grocery stores and a bakery, and none of them had sourdough or brioche rolls. I’d like to make this on Saturday morning, so I’d appreciate any suggestions fast!

    Reply
  277. Peggy 279

    My grocery store/deli didn’t have the individual, crusty rolls. Could I use an English muffin to make this?

    Reply
  278. Luyao Wang 281

    just made this, the eggs were still runny and tasted heavenly. Thank you for the gorgeous breakfast recipe and a lovely morning:)

    Reply

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