I think I might make this on Thanksgiving morning, and maybe you should, too! Your guests will be so enamored by the clever presentation of this eggs-n-toast dish that they won’t even realize how simple it is to prepare – make it perfect for Thanksgiving morning!
Serves 4 with 2 eggs per serving
8 small dinner rolls (Your choice – sourdough, whole-wheat, Challah, and French bread are all great options)
8 teaspoons cream
Chopped fresh oregano
Salt and pepper
The beauty of this recipe is how easily it can be modified to your tastes. The ingredients above showcase the recipe exactly how it is pictured, but see below for variations.
Preheat the oven to 350 degrees. Cut off the tops of the dinner rolls and scoop out the bread in the center. Crack an egg into each hollowed-out bowl, and drizzle a teaspoon of cream on top. Sprinkle Parmesan cheese, oregano, and salt and pepper on top.
Arrange the rolls on a baking sheet (leave the tops off for now). Cook for 10 to 20 minutes, depending on how runny you like your yolks. Add the tops to toast in the last 2 minutes.
Jumbo-Sized: To stuff in extras, such as chopped bacon or ham, vegetables or lots of cheese, use larger dinner rolls. Crack 2 eggs into each hollowed-out roll and serve one roll per person.
Southwest Style: To the eggs, add chopped jalapenos (seeded with ribs removed), green peppers, and diced tomatoes. Season with cumin and cayenne pepper, and serve with a side of salsa.
Bacon, egg, and cheese: After hollowing out the rolls, add a slice of bacon at the bottom of the bowl, and sprinkle in cheddar cheese. Crack the egg on top to “hide” the extras. When you bite into the bowl, you’ll get a delicious savory surprise!