If you’re looking for something for breakfast, you don’t typically need to look any further than an egg. They are one of the most versatile things that could be made in the kitchen, and you could probably eat eggs every day of the year and never eat them the same way twice. After you try this special recipe, however, you may never eat eggs another way again!
The combination of bacon and eggs is classic, but when you put them together and bake them in a bread bowl, you have a mouthwatering treat that will send your entire family running to the breakfast table. Of course, you could top it with cheese and some garnish, just to add that little extra touch. I don’t know about you, but I can’t wait for breakfast tomorrow so I can try these myself.
You’ll Need
– 6 French bread rolls
– 6 eggs
– ⅓ cup bacon, diced small
– 2 tablespoons heavy cream
– 1 teaspoon tarragon, chopped
– 1 teaspoon chives, chopped
– ¼ cup parmesan cheese, shredded
– Salt & pepper
– ⅓ cup bacon, pre-cooked and diced small (for optional garnish)
How To
Preheat your oven to 350 degrees Fahrenheit.
Slice the tops off each dinner roll and carve out enough bread to allow room for one egg. Place rolls on a baking sheet. Reserve tops for later.
Line the bottom of each bread cup with 1 tablespoon each of chopped bacon, pressing the bacon against the bottom and sides.
Add 1 egg to each hole.
Top each bread cup with 1 teaspoon each of heavy cream and a sprinkle of the herbs. Season with salt and pepper, and top with 1 tablespoon each of shredded parmesan cheese.
Bake for 20 to 25 minutes, until the eggs have set. At the 20 minute mark, place the bread tops on the sheet pan to brown for the last 5 minutes.
Garnish with additional cooked diced bacon, if you like. Place the bread tops on rolls and serve.