Monday, February 7, 2011

Good Ideas: Eggs Baked in Bread Bowls



Remember the 80's when every party you went to had a spinach dip served in a hollowed out bread bowl? (I know, some of you were just born in the 80's!).

Well, here is yet another blog sensation which I have seen all over the internet, much like my eggs baked in bacon baskets. I liked Julie's idea of sprinkling cheese on the bottom of the roll and adding fresh herbs of your choice.

There is no real recipe here, just an idea.

I took some brioche rolls and hollowed out the middle (save the insides to make breadcrumbs).

Put about a tablespoon of grated Parmesan cheese on the bottom of each bread bowl.



Now crack an egg into each bowl and sprinkle with whatever herb you like. I used fresh thyme leaves.

Sprinkle with sea salt and black pepper and place bowls on a baking sheet.

Bake at 350F for about 20 minutes until the eggs are set.



If you like a runny center (like I do), then bake for a few minutes less.



Loved these cuties!


17 comments:

Melissa @IWasBornToCook said...

One of my favorites...my Dad used to make these for us a lot when we were kids. Ever see the movie Moonstruck? That's what probably let the cat out of the bag for a while :)

The Japanese Redneck said...

OMG...those look fantastic!

Anonymous said...

The eggy looks more than edible, but come on, you're a tease, that little bitty peek you give of that fascinating plate, what is it, Hermes equestrian, a fox hunt, details, PLEASE!

Stacey Snacks said...

The china pattern is called "Hunting Scenes". Wedgwood and Coalport both made it for years, but it is discontinued. It is my wedding china, and I only use it on Thanksgiving! (and these eggs!).

Mary said...

Your photos of the baked egg cups are amazing, particularly that last shot. It is just wonderful! I hope you have a great day. Blessings...Mary

Dana said...

This is something I would never have thought of but what a great idea! Perfect for serving brunch! so cute!

Karen said...

I love baked eggs... they come out so creamy.

Melissa @IWasBornToCook said...

Stacey, I want to pass on a Stylish Blogger Award to you.
Come over to my blog to pick it up. Don't feel obligated to accept it. I just want you to know how much I enjoy reading your blog.

Joanne said...

There is something about egg yolk that sends shivers down my spine...especially egg yolk on top of a beautiful brioche roll and some parmesan cheese. Yum.

Oui, Chef said...

How clever! When I first saw the picture I thought it was a "toad in the hole", but the idea of a bread bowl is even better! Nice job with the runny yolk, it is the only way as far as I'm concerned. - S

Julie said...

Don't you love simple ideas like this?? Yum!

Carole said...

Clever idea--this would be good comfort food.

The Italian Dish said...

One of my absolute favorite things. I love, love these!

Anonymous said...

Thanks for the info on your beautiful china, the fresh thyme leaves photograph so nicely with the grass and trees, sweet that it's your wedding pattern.

Jen_from_NJ said...

Very cute! Your egg is cooked just to my liking!

I haven't had spinach dip in pumpernickel bread in forever! I was overdosed with it well into the 90's.

Proud Italian Cook said...

Great idea with the bowl of bread Stace. My favorite kind of breakfast is an egg cracked in some kind of a "hole" sprinkled with herbs!

Marine Loves Papi... said...

Such a cute idea! I'll be trying this on the weekend i think! Mmmmm runny yolk and bread.