Sunday, April 28, 2013

Baked Egg in Bread


Sunday mornings deserve a great brunch.  I'd done some damage at Central Market last week.  Who can resist fresh baked rosemary bread or maple smoked bacon?  I can't.  Decided to whip this together in order to salvage the last of the rosemary bread.

Baked Egg in Bread
Ingredients
  • Rosemary bread, cut in 1" thick slices
  • 4 eggs
  • 2 tsp butter, melted
  • 1 tbs grated hard cheese (IE parmasan, fontina, etc)
  • 1 tbs chopped italian parsley
  • Salt & Pepper
  • 1/4 lb. maple smoked bacon (optional)
Directions
  1. Using a spoon or your fingers, create a crater in the center of each slice of bread to fit an egg.  Try to leave a thin layer of bread at the bottom. Note: this would've worked better with individual small rolls, but I had a delish loaf of bread on hand
  2. Brush with melted butter
  3. Crack one egg into the crater.  Top with cheese
  4. Bake at 350* 15-20 minutes or until eggs are set.  Fry up the bacon during this time
  5. Sprinkle each egg with parsley and S&P
Carbs, Protein, Fruit!




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