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Baked Eggs in Bread Bowls

Baked Eggs in Bread Bowls {Sunday Brunch}

Libby with Lemony Thyme
Baked Eggs in Bread Bowls...Sunday Brunch couldn't get here soon enough.
5 from 2 votes
Course Breakfast
Servings 2


  • crusty dinner rolls
  • large eggs 1 per roll
  • chopped mixed herbs such as lemony thyme, chives and tarragon, 1 tsp. per bowl
  • heavy cream 1 tsp. per bowl
  • Salt and pepper
  • grated Parmesan 1 tsp. per bowl
  • 1 Tbl. melted butter


  • Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
  • Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
  • Brush cut edges with melted butter.
  • Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.