Baked Eggs in Bread Bowls

16 Jan

Baked Eggs in Bread Bowls

Today’s recipe comes from

Prep Time: 10 minutes    | Cook Time: 20 minutes


Ingredients (per bread bowl)

  • 1 dinner roll (I used whole wheat, but I wanted to use an onion roll)
  • 1 large egg
  • 1/4 teaspoon parsley
  • 1/4 teaspoon chives
  • 1/4 teaspoon tarragon
  • 1 teaspoon heavy cream
  • Salt
  • Pepper
  • Grated Parmesan cheese


  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Cut the top off of each dinner roll and remove bread until there is a hole large enough for an egg. Arrange the rolls on a baking sheet and reserve the tops
  3. Crack an egg into each roll
  4. Mix the parsley, chives, and tarragon together, then sprinkle the herb mixture onto each egg. Top each egg with cream
  5. Season the egg bowls with salt and pepper and sprinkle as much Parmesan as you want onto each
  6. Bake for 20 minutes, then put the tops of the bread bowls on the baking sheet and bake for 5 more minutes until they’re golden brown. Let sit for 5 minutes

I had an excellent morning today and a big part of it was these little guys. I wish Meijer had had a better bread selection for me to choose from, but even with the whole wheat rolls these bowls turned out delicious. The herbs really brought a nice flavor to it all. The next time I do this I won’t cook it as long – my eggs ended up fully cooked and I would have rather had them a bit more runny – but either way, I fully recommend this easy recipe if you can get up 20 minutes earlier in the morning. It’s definitely worth it.


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