Breakfast in a Bowl

I do not like breakfast, and never really have.  Growing up, my mom would be lucky if she could feed me a piece of toast.  During high school I would have piece of microwaved rye bread with butter for breakfast, then I graduated to cheerios with no milk, and last year I became a big girl and started eating corn flakes with milk.  It's not that I don't like breakfast foods (although I still don't really like milk with cereal); it just never agreed with my stomach that early in the morning.  Last night, however, my friend Kayla spent the night so I decided to make her something special for breakfast.  I had bookmarked this recipe (another one that I stumbled upon) months ago, but, since I am not big on breakfast, had never made.

Baked Eggs in Bread Bowls

sourdough dinner rolls
eggs
herbs of your choosing
cheese of your choosing
salt and pepper
cream

Preheat the oven to 350 degrees.  Cut off the top of the bread roll and set aside.  Scoop out the bread guts to create a bowl big enough for an egg to fit in.  My grocery store only had large sourdough for the use of chowder bowls, so me and Kayla shared one and I made the hole big enough for two eggs.  Add whatever herbs you would like; I just sprinkled some chives from my herb garden.  Add a splash of cream and season with salt and pepper.  Finally, sprinkle with some cheese.  For ours, I chose Parmesan.  Bake in the oven until the eggs are cooked through and the bread is nicely toasted, about 20-25 minutes.  You can also put the top of the bread in to get toasted as well, but we already had more bread due to the larger sourdough roll.  Allow the bread bowl to sit for a few minutes and then dig in!

It was a bit of a challenge to share one with two people, but after we ate the delicious egg filling we broke the bread in half and ate the bowl.  It was a very tasty way to start our rainy day.