Baked Eggs in Bread Bowls

Ingredients

4

small Kaiser-style rolls

4

Naturegg Nestlaid shell eggs

4 tbsp / 60 ml

35% whipping cream, divided

pinch

each salt and pepper (or to taste)

2 tbsp / 30 ml

chopped fresh herbs such as parsley and/or chives

Directions

1. Preheat oven to 350°F/180°C.

2. Slice and reserve a thin layer from the top of each roll. Hollow out rolls to make bowls, removing about half of the interior or enough to accommodate the egg. (Save hollowed bread for another purpose.)

3. Place bread bowls on a parchment paper-lined baking sheet. Carefully crack an egg into each bread bowl. Drizzle each egg with 1 tbsp/15 ml cream. Sprinkle with salt and pepper.

4. Bake for 15 minutes or until whites are just about set but yolks are still runny. Remove from the oven and let stand for 5 minutes to finish setting the whites. (To toast the caps, add to the baking sheet after 10 minutes of cooking.)

5. Sprinkle eggs with fresh herbs just before serving.

Tips

1. To ensure runny yolks, be sure to take out the bread bowls at 15 minutes or when the whites still look just a little unset as they will keep cooking as they stand. If you prefer firm yolks, bake for 20 minutes.

2. Add 2 tbsp/30 ml grated hard cheese such as Parmesan, aged Cheddar or Gruyere to each bread bowl for added flavour.

3. Line bread bowls with thinly sliced black-forest ham for added flavour and protein.