- 4 bread rolls (see note)
- 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
Preheat oven to 400°F. 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.
Crack an egg into the center of each bread. Leave out some of the egg white if it looks like the egg will overflow.
Sprinkle some salt and pepper on top or add some bacon bits.
Place in oven and cook for approximately 15-20 minutes until eggs reach desired doneness.
I used store-bought rolls for this recipe. Depending on the kind (or brand) of rolls you use the nutrition estimate may vary.