Baked Eggs in Bread Bowls

 

I made this recipe for lunch and it was a hit! The Fox typically likes eggs, though whether or not he’ll eat the yolk is hit-or-miss, and the Engineer loves anything in a bread bowl. I halved the amounts to make only 4 and I used whole wheat unsplit burger buns because they seemed like the only ones the right size at the bakery. 

8 crusty dinner rolls 

8 large eggs 

¼ cup chopped mixed herbs, such as parsley, chives, or tarragon 

salt and pepper 

4 Tbsp. grated parmesan 

Preheat oven to 350 °F. 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 rimmed baking sheet. Reserve tops. 

Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with parmesan. 

Bake 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 (so I did this for the last 5 minutes of baking). Let sit 5 minutes. Place tops on rolls and serve warm.