EGG IN A ROLL

I really need to look into a sponsorship by the American Egg Board. Part of me apologizes for these days, only posting egg recipes but the other part of me welcomes you into my proudest creation yet–the egg in a roll.

Okay, so I had a vision of an egg baked into a hollowed out everything bagel (the other food I don’t shut up about) but since there are no good bagels to purchase within miles of me (remember that time I had to make them?), the next best thing was a dinner roll. It is delightfully simple to do and the perfect breakfast bite. I let mine cool just a touch and took them (I ate two) in the car on the way to work. Pretty proud of this one–perhaps I should consider obtaining a patent.

Ingredients (makes one)
1 large egg
1 dinner roll (I used sourdough)
1 tablespoon grated raclette cheese (a soft gruyere-like cheese OR any cheese you want!)
1 teaspoon chopped chives
salt & pepper

Directions
1. Preheat oven to 350°
2. Cut the top off the dinner roll. Angle the knife and cut in a circle, around the entire roll to remove the top.
3. Make a bit more room for the egg by pulling some of the bread “guts” out of the inside of the roll.

4. Crack an egg inside each roll. Do it slowly! This allows the egg to absorb into the roll as you place it inside, so it doesn’t run over.

5. Sprinkle each egg with salt and petter and top with the chives and cheese.

6. Place on a foil lined baking sheet and bake for 15 minutes, rotating the baking sheet a quarter-turn halfway through baking time.

This baking time will take the egg to a bit under medium. Let the eggs cool for at least 5 minutes–this will let the egg carry over cook to a perfect medium. Also, eating them slightly cool is quite preferred, trust me. Straight out of the oven, they are a mouth burn in a roll!

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Comments

  1. YUM! I’m with you on the eggs – I”ll have to make this ASAP!

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