|NO WASHING UP HAM, EGG & CHEESE BREAD BOWLS|
Recipe type: Breakfast, Brunch
- 4 eggs, at room temperature
- ½ cup shredded mozzarella cheese
- 4 bread rolls (soft or crusty)
- 4 small slices of ham, or 2 big ones cut in half
- 1 tbsp fresh parsley, finely chopped (optional)
- Preheat oven to 180C/350F.
- Cut the tops off the bread rolls.
- Scoop out the centre and reserve (see notes for ideas to use). To be neat, use a small knife to cut a round outline before scooping out the centre.
- 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 ~15 to 25 minutes. Take a peek at 15 minutes to check them. 15 minutes = runny yolks. 20 minutes = firm just cooked yolks. 25 minutes + = very cooked yolks. (See notes for more information)
- Remove from oven, unwrap and serve immediately.
1. You need to use lunch-size bread rolls for this, not small dinner rolls as they are too small.
2. You can add whatever fillings you want. Just be sure to line the bread with ham otherwise the egg will soak into the bread.
3. I have tried this with bacon before but because it is less pliable than ham, I found that it didn't work as well because I couldn't mould it into the bread bowl very well which left less room for the egg. It might work better with bacon using a large bread roll.
4. SAVE THE BREAD you scoop out! Use them to make breadcrumbs or croutons. Or how about this Creamy Chicken Bacon and Broccoli Bread Bake or Chicken and Spinach Strata?
5. MAKE AHEAD: Use round thin slices of ham like what I use that fit into the bread bowl so it lines it neatly, then add egg and cheese and refrigerate until required and bake per recipe. It doesn't work as well using shaved slices of ham because the ham doesn't form a seal in the bread bowl.
6. I've had a few readers say that it took longer to cook for the egg to set. The cooking time will be impacted by the following:
a) Your oven. Mine is a fan forced oven which cooks food faster than normal ovens.
b) How many you are making - the more you are making, the longer it will take.
c) How thick the bread bowl walls are. The thicker the wall, the longer it will take for the heat to get to the centre of the bread to cook the egg. I made mine quite thin - about 1cm/1/3".
d) The type of bread you are using. A dense bread like a sourdough will take longer. I used soft standard bread rolls.
e) Whether the eggs are at room temperature or are cold, straight out of the fridge.