Eggs in Bread Baskets

Helga Glaesel de BlandingAugust 10, 2012

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Here’s a neat idea to serve eggs for breakfast! It works especially well when cooking for a crowd, you just fill out the bread baskets with raw eggs and pop them in the oven. You can bake up to 12 or so at a time, depending on how many fit into your baking sheets.

To empty the bread rolls to make your baskets, use a serrated knife to slice the top off, and using your fingers pinch out the inside of the bread.

The first recipe I found said to bake for 10-12 minutes, and then for another 25 minutes, which sounds like an insane amount of time for baking eggs. I found a second recipe that said to bake them for 20-25 minutes, which sounded better…but I still wasn’t sure. They came out well with this timing, but I prefer a tender yolk. Next time, I will take them out at 15 minutes, hopefully the whites will be cooked. ( I like a tender yolk, but not runny egg whites).

I made simple egg baskets, with no additional ingredients except for some dried basil and a little Tabasco. Below you will find some ideas so you can spice them up with things like bacon, herbs, veggies or cheese.

Have a happy weekend everybody!

Helga

Eggs in Bread Baskets

Yields 8 individual egg baskets
Adapted from My Recipes and Perfecting the Pairing

Ingredients:

8 crusty bread rolls
2 tablespoons of butter, melted
heavy cream
Salt and pepper
8 eggs
Tabasco (optional)

Procedure:

Preheat oven to 350 degrees F.
Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.
Crack an egg or egg white on top, season with salt and pepper, add a teaspoon of cream to each and place on a cookie sheet. Bake for 20-25 minutes, or until the egg is just set. (remember to go for 15 minutes if you want a tender yolk!… start checking after 15 minutes)

Optional:

You can add assorted fillings together with the uncooked egg, such as grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach, artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese.
Another option is to add 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest or Tumblr.