Description
These adorable bread basket baked eggs combine the comfort of warm dinner rolls with perfectly baked eggs for an impressive yet simple breakfast or brunch dish. The crispy buttered exterior and soft, creamy center make these individual egg cups both beautiful and delicious.
Ingredients
Scale
- 6 whole grain dinner rolls
- 6 eggs
- 2 tablespoons melted butter
- 2 tablespoons heavy cream
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Finely chopped fresh herbs (such as dill, thyme, parsley), for garnish
Instructions
- Prepare the Oven: Preheat oven to 350˚F. Line a sheet pan with foil or parchment paper for easy cleanup. This ensures your baking sheet stays clean and makes the post-cooking cleanup much simpler.
- Prepare the Bread Baskets: Slice the top off of each roll (about a quarter of the roll) and set the tops aside. With a small, sharp knife, cut around the edge of the roll, leaving a ¼-inch rim. Extend your knife almost to the bottom of the roll but don’t cut through the bottom. Once you’ve cut all the way around, use your knife to gently “wedge” out the center. If needed, use your fingers to pull out remaining bread and compress the inner walls slightly to create enough space for the egg.
- Check for Holes: Hold each roll up to the light to check for small holes. If you notice any, take a small piece of bread from one of the cutout centers, place it over the hole, and push it down with your finger to form a little “plug” to prevent egg leakage during baking.
- Butter the Rolls: Brush the rims and outsides of each roll with melted butter (about 1 teaspoon per roll) and place on the prepared pan. The butter will create a deliciously crisp exterior during baking while adding rich flavor to the bread.
- Add the Eggs: Break an egg into a small bowl (check for any tiny bits of shell) and carefully pour it into the bread basket. Top each egg with 1 teaspoon of cream. Season with kosher salt and fresh ground pepper. Repeat for all the rolls and eggs.
- Bake: Place the sheet pan in the preheated oven and bake for 18-22 minutes, or until the egg whites are set but yolks are still slightly runny (adjust time for preferred doneness). During the last 5 minutes of baking, add the reserved bread tops to the oven to toast them lightly.
- Serve: Remove from oven and let sit for 2-3 minutes. Sprinkle with your choice of fresh herbs. Serve the bread basket eggs alongside the toasted tops and a jar of jam for a complete breakfast or brunch.
Notes
- Egg size matters for this recipe. Medium eggs typically fit better in standard dinner rolls, while large or extra-large eggs may require larger rolls.
- If preparing ahead, you can prepare the bread baskets (steps 1-3) and cover with plastic wrap or foil until ready to bake. Add the eggs just before baking.
- The baking time will vary depending on how well-done you prefer your eggs. For runny yolks, aim for 18 minutes; for firmer yolks, bake closer to 22 minutes.
- These bread basket eggs pair wonderfully with fresh fruit, bacon, or a green salad for a complete meal.
- Store leftovers in the refrigerator for up to 2 days and reheat in a 325°F oven for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread basket egg
- Calories: 240
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 195mg