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Saturday, December 27, 2014

Ham, Egg, and Cheese Bread Bowls

These smell amazing in the oven and they look gorgeous too!  However the best part may be the lack of dishes.  Honestly one knife is all that gets dirty... I can live with that!

Make sure you read my notes at the bottom before making these, it will make this dish easier AND tastier.

4 bread rolls (soft or crusty)
4 small slices of ham, or 2 big ones cut in half
4 eggs, at room temperature
½ cup shredded mozzarella cheese
1 tbsp fresh parsley, finely chopped (optional)
 
Preheat oven to 350F.
Cut the tops off the bread rolls.
Scoop out the centre and reserve. 
Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
Crack in an egg.
Top each with 2 tbsp of mozzarella cheese and a sprinkle of parsley (optional).
Put the top back on each roll.
Wrap with foil and place in oven to bake for ~10 to 15 minutes. Take a peek at 10 minutes to check them. 10 minutes = very runny yolks. 15 minutes = firm just cooked yolks. 15 minutes + = very cooked yolks. (See notes for more information)
Remove from oven, unwrap and serve immediately.
 
* Make sure to line the bread with ham or the eggs will soak into the bread.
* Mine took about twice as long for the eggs to set up...
* I added about 1/4 tsp house seasoning to each bowl.
* I used several different kinds of cheeses.

Raegan Mirick's photo.
 
 
 

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