Baked Eggs in a Bread Roll

Stumbled upon this site (quite literally, too; was browsing around aimlessly on StumbleUpon website) and thought it looked great.

http://www.stumbleupon.com/su/1K1sD7/noblepig.com/2010/01/17/baked-eggs-in-bread-bowls.aspx

The Noble Pig is a compendium of wine and food and stuff from a Californian who is now living in McMinnville, Oregon, and working on building a vineyard/winery in the Willamette Valley.

Based on the evidence, I think she and her husband eat well.

Beautiful photography, and one classy looking breakfst dish! I love making different things like that...wish the restaurants would get with it.

Looking at that has made me hungry! Looks like a good dish for the brunch arsenal. Easy, quick, elegant, and flexible as far as additions go. You could throw in some shrooms, truffle oil, maybe chilis (not all together, of course), etc.

Looking at that has made me hungry! Looks like a good dish for the brunch arsenal. Easy, quick, elegant, and flexible as far as additions go. You could throw in some shrooms, truffle oil, maybe chilis (not all together, of course), etc.

My thoughts too, Mike.


And instead of cream, why not a bit of hollandaise sauce? Crumbled bacon (because everything is better with bacon)?

Great find, Hoke! And, indeed, very flexible.

The photo reminded me of another egg-in-bread that was on the cover of the Spring 2009 "Edible Brooklyn" magazine: http://1.bp.blogspot.com/_wzkWAlhVFKc/SeNo1mHNyuI/AAAAAAAAAC8/Henzw_ncEXM/s320/EB13Spring09Cover.jpg

Great find, Hoke! And, indeed, very flexible.

The photo reminded me of another egg-in-bread that was on the cover of the Spring 2009 "Edible Brooklyn" magazine: http://1.bp.blogspot.com/_wzkWAlhVFKc/SeNo1mHNyuI/AAAAAAAAAC8/Henzw_ncEXM/s320/EB13Spring09Cover.jpg

An old hash house standard, Jeff. I've enjoyed a few of those over the years. If you don't mind just a little grease, they can be tasty.

As I remember, though it's a long time ago, these were pretty good for hangovers.

[Jenise]

I don't eat eggs but often have to fix them for others--those DO look terrific. Don't think I'd follow her instructions exactly, though--I'd toast off the tops BEFORE I baked the filled bottoms, not the other way around.

These looked so good that I decided to do them this morning for breakfast. I was very disappointed though, since the yolks were pretty much cooked through. I was hoping they would remain somewhat liquid. I cooked at 350 for 20 min (they say 20-25 min) and let sit for 5 min. The other thing was that the whites weren't totally set. Not sure this will work if I cooked a shorter time. Any suggestions? This would be so easy if they came out properly.