Eggs Baked in Bread Bowls

These eggs baked in bread bowls would make a wonderful breakfast or breakfast for dinner.  We had them for dinner because I am always on the look out for vegetarian dinner entrees for my son.  The vegetables under the egg are spinach and mushrooms with a little garlic, but you could easily change the vegetables to your liking or even add a little meat.

I got this idea from this recipe at Lemony Thyme, but had to change it to my liking.  The recipe didn’t originally call for vegetables other than herbs, but since I was making it for dinner, I wanted to include vegetables.  And, I like vegetables for breakfast anyway – in omelets for example.  I wrote the recipe for one, but you can make as many as you like at a time.  You need one roll per serving, one egg, etc.

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Eggs Baked in Bread Bowls

Prep 20 mins

Cook 25 mins

Total 45 mins

Author Michelle

Yield 1

Ingredients

• 1 large roll for each egg
• 1 egg
• 3 oz. sliced mushrooms (I used baby bellas)
• 1 clove garlic
• 1 cup fresh baby spinach
• 1 tsp. olive oil
• 1 Tbsp. cream
• 1 Tbsp. gruyere cheese, grated
• freshly ground black pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Slice the top off of the roll and hollow out the inside. Set top aside and place roll on a baking sheet.
3. Saute mushrooms, garlic, and spinach in oil until mushrooms are soft.
4. Put the mushroom mixture in the bottom of the roll.
5. Crack the egg over the mushroom mixture.
6. Pour cream over egg.
7. Sprinkle with cheese.
8. Sprinkle with pepper.
9. Bake for 20 minutes.
10. Put tops on baking sheet with rolls and bake another 5 minutes

Source:  Adapted from Lemony Thyme.

This recipe was shared on Foodie Friends Friday.