I want you to take a minute and think about all of the possibilities a baked egg bread bowl provides. I mean really think. Embrace your imagination!
No imagination? Alright, fine.
You can serve baked egg bread bowls for breakfast, brunch, lunch, dinner, middle of the night cravings, and any party with breakfast items on the menu. See? Homie don’t lie when it comes to a pretty dish you can serve at a party!
I created this recipe for Goldrich Eggs. All of the pictures, off the wall cravings, and ideas are all mine.
BAKED EGG BREAD BOWL INGREDIENTS:
- 4 Ciabatta rolls
- 4 Goldrich Eggs
- Your favorite omelet toppings (i.e. spinach, tomato, onion)
- Mozzarella cheese
- Pepper, to taste
- Preheat the oven to 350 degrees.
- Turn the rolls into bowls by scooping out the insides.
- Leaving a little room at the top, fill the bowl with your favorite omelet toppings.
- Top the bowl of ingredients with an egg.
- Optional: Add a bit of mozzarella cheese to the tops of the bowls after 15 minutes in the oven.
- Cook for 5 additional minutes, or until the eggs reach the desired consistency.
Tip: If this is your first time making this recipe, bake the bread bowls in 5 minute increments so you don’t overcook them. I ended up with a few bad eggs (tee hee) as I was working on this experiment.
Would you believe me if I said that’s it?
It sure is! And get this… Michael came up to me asking if he could eat ‘mommy’s work’! I’m talking about the kid who had decided that he no longer wanted to eat eggs. I can’t say that I blame him for digging in because Goldrich eggs are pretty freaking tasty! Their yolk is (obviously) more golden but that’s just the beginning.
How can I describe the taste? More flavorful? Richer? They taste fancy? Does that paint a picture for you? I hope so because that’s all I got. Don’t believe me? Do a comparison taste test in your own kitchen! The tongue doesn’t lie… or some other clever catch phrase.