Monday, March 19, 2012
Egg in a roll
I'm all about easy, relaxed Sunday morning breakfasts.
Theres is just something comforting about being in your pj's and your thick socks, with the Sunday paper spread out all over the table. The tea kettle is whistling, your mug will soon be steaming and all is right with the world on that relaxed weekend day.
I wish all my breakfasts were like Sunday morning breakfasts.
No cold cereal, no hurried bagel, no grabbing something on the go.
I get my bright, beautiful, organic, free-range eggs from a man I work with. I love the deep, orange yolks and I love the fact that I know a little chicken laid my eggs only days before I eat them.
This recipe was breeze to make. Crunchy little organic rolls, insides scooped out, egg dropped in and then into the oven.
We popped the "tops" back on and ate them like little eggs sandwiches.
Egg in a Roll
8 crusty dinner rolls
8 large eggs
¼ cup chopped herbs (whatever you like)
2 tablespoons heavy cream
4 tablespoons grated cheese
Salt & pepper
Preheat the oven to 350. Slice off the top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate your egg. Arrange the rolls on a rimmed baking sheet. I lined mine with parchment.
Crack an egg into each roll, then then top with a sprinkling of herbs and a splash of cream. Season with salt & pepper, and sprinkle with parmesan.
Bake until eggs are set and bread is toasted, 20 – 25 minutes. When the eggs reach the 20 minute mark, place the bread tops on the baking sheet so they get heated up and crunchy. Let them sit for about 5 minutes. We ate ours with the tops on like a gooey egg sandwich.