I’ve done various easy egg dishes. Egg toast cups, egg pancake cups, egg bacon cups and bacon egg cheese cups. I’ve been trying to think of other neat breakfast ideas with the same concept. So this weekend, I tried putting eggs into bread rolls.
I didn’t make the bread rolls. Instead I bought some soft milk bread rolls from the bakery. I cut a hole in the middle and broke a raw egg into the hole. You do have to make sure you take out enough of the inside of the bread to fit the egg. And even then, I had to leave out some of the egg white, but I was using extra large eggs.
The breads crisped up in the oven while cooking with the eggs, but remained soft inside. It’s a shame so much of the inside of the bread had to be removed though. I didn’t add any seasoning prior to cooking these, but next time I’ll remember to because they were a little bland. I never had to add seasoning to the other creations since there was bacon. We added some salt and pepper before eating these, but next time I’ll sprinkle it on before. Or maybe add some bacon bits.
I liked how these looked though. I might try it also with a denser roll, perhaps a pretzel roll. What I love about these is that they are super easy to make and you can also take it on the go.
Eggs in Bread Rolls
Yield: 4 rolls
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
4 bread rolls
4 eggs (preferably medium size or else you will have to leave out some of the egg white on larger eggs)
salt and pepper to taste, or bacon bits for seasoning
1. Preheat oven to 400F. Cut a hole into the center of each bread roll, removing parts of the insides of the bread. Make sure to leave enough room on the sides and at the bottom so the egg doesn't leak through. Place on a baking sheet lined with parchment paper.
2. Crack an egg into the center of each bread. Leave out some of the egg white if it looks like the egg will overflow.
3. Sprinkle some salt and pepper on top or add some bacon bits.
4. Place in oven and cook for approximately 15-20 minutes until eggs reach desired doneness.