Let me speak from the heart for a minute:
Food, good. Bacon, good. Baked eggs, good.
Did I say my heart? Excuse me, I must have meant my stomach.
The bun is crispy and crusty and acts like a bread bowl filled with savory just-baked egg instead of soup. The melty yoke becomes a rich, bright yellow sauce and makes a meal filling enough for dinner. I made these for the three of us for breakfast the other day, and when Anthony heard what I was making he was deeply skeptical. He was also deeply hungry, and after one bite he declared them delicious. Hooray! Our marriage is saved!
- dinner rolls, I used four here because you want two per person
- olive oil, the spray kind works easiest
- eggs, one per roll
- 1/4 to 1/2 cup grated cheese, I like a really sharp cheddar or a Parmesan, though any hard cheese of your choice will do
- 2 green onions, green parts only, sliced
- 2 pieces of bacon, crumbled, or an equivocal amount of ham
- salt & pepper
- Preheat oven to 325 degrees.
- Slice off the flat bottoms of the rolls and scoop out the soft innards to form a bowl. I also helped the process along by squishing up the sides of the bowl and tamping down on the bottom like a was making a pinch-pot in pottery class. Don’t throw away the bread you aren’t using! You can freeze it and use it later as breadcrumbs.
- Spray or otherwise coat your buns in oil, tops and bottoms, inside and out, and bake for ten to fifteen minutes.
- Fill each roll with a sprinkle of onions, a generous grating of cheese, and some ham or bacon (if you prefer) and then crack an egg on top. Sprinkle with more cheese, season with salt and pepper and a dash of paprika.
- Return to the oven and bake, covered, for 15-25 minutes, depending on how you like your eggs cooked.