Saturday, January 24, 2015

Eggs in the Basket (bowl): Easy Peasy Breakfast or Brunch

I love eggs. Plenty of protein, filling, and can be cooked a million ways. From the simple hard-boiled egg to fussy souffles, the egg is my shining kitchen star. So, I eat eggs all the time. One of my favorite ways to eat eggs is with bread. And the absolute best way? In a bread bowl. Everything tastes better in an edible vessel.

I'm drinking Breakfast in Paris from Stash Tea. I usually don't drink bagged teas but this came in my monthly Love with Food box (referral link). I love getting tea in my snack box.
This recipe is fairly simple but can take up to 10 minutes to prep and 20 minutes to bake. As a student, I know that any extra time is probably going to be spent in bed so if you don't have at least 30 minutes, I would either prep ingredients the day before or save this one for another day (or make these quick cheddar biscuits instead). 

The simple egg in a bread bowl is so easy and can be modified to fit your lifestyle however you see fit. Or skip the bread and just line a muffin tin with bacon. Or maybe just throw your egg in an avocado. There are so many ways to do this. But I like bread. And eggs. With cheese. Lots of cheese. 

Recipe for Eggs in the Bowl

Ingredients (for 1, multiply by number of people you want to serve)
1 Bread roll (I used a 4" multigrain roll but I think a cheddar roll is also delicious). Just make sure your roll is large enough to hold the egg and whatever filling you intend to fill it with. 
Turnip Greens, stems removed (Meat Option: Ham or Bacon)
Mushrooms (Optional)
Egg
Shredded Sharp Cheddar 
Scallions (optional)
Salt and Pepper to Taste

Tools needed: Bread (or steak) knife, baking tray in any shape or size. I used a round cake pan.

Steps:

I just buy the rolls at my local grocery store. My favorite is the cheddar roll.
1. Preheat oven to 350 degrees F. Line baking pan with foil so you can easily lift out your egg bowl later.

2. Wash and cut vegetables. Dry the leaves of the turnip greens if you are using them

3. Cut the top off of your bread roll and take out the center. Leave a little under 1/2 inch of bread around so you don't accidentally tear it

I used a steak knife to cut into the bread. It is serrated like a bread knife but smaller, therefore easier for me to manage.
4. Layer the bread bowl with greens (and mushrooms) or meat. Be careful to line all the sides so your egg doesn't seep into the bread

These are baby bella mushrooms. I throw them in everything.

5. Crack egg into a small bowl and carefully tip the egg into the veggie/meat lined bowl. You can directly crack your egg into the bowl but I didn't want to accidentally make a mess. 

If your egg is too large or your bowl too small, the egg might overflow. If that happens, push the stuffing down a little bit to give your egg room and wipe the edge of your bread bowl. No harm done.

6. Place in the middle of the oven. Bake for 10-20 minutes (depending on how you like your eggs)

7. Right before your egg sets, sprinkle some cheese (and scallions if you want) on top and let it bake for a few minutes longer

8. Take out your egg in the bowl and dig in. 


I like my eggs runny, but while I was busy cleaning and taking pictures, the eggs got cooked all the way through. *Sigh* the hazards of being a food/tea blogger. Sometimes the tea runs cold or the eggs get cooked through. It is still tasty, without the risk of salmonella. The turnip greens are still green and the bread roll is toasty brown. I love the crack of the bread when the knife makes its first cut. I leisurely cut up my egg bowl and enjoy every last bite. 


UPDATE: Slightly runny egg in a cheddar bread roll.


Have a lovely weekend!