Recipe: Baked Eggs in a Bun

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.

Baked eggs in a bun is adapted from this recipe  that I stumbled on long ago and used to make for myself as a comforting, solo dinner when Anthony worked late into the night at Borders.

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
  • paprika
  • 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.

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