Egg Bread Bowl with Ham and Bruschetta

 

Egg Bread Bowl

What is an Egg Bread Bowl

One of the main things I can say about this Egg Bread bowl is that it is absolutely GENIUS!  I just use a large dinner roll that can easily be hollowed out like a soup bread bowl, then I fill it with a few simple breakfast ingredients.  Now you can imagine how far you could take this if you really wanted to get creative.  The key here is to make sure you don’t turn your rolls into rocks while you’re cooking the eggs.  That being said, it might not be a bad idea to make and bake fresh rolls your self, before hand, to be sure they are not over cooked when they are hollowed out and baked again as Egg Bread Bowls.

Egg Bread Bowl

One of my favorite breakfasts and Brunch is Tomato and Basil Bruschetta.  So, when it came to this Egg Bread Bowl recipe, I immediately thought of mixing up the Tomato and Basil ingredients to top it off.  And I’ve got to say that it really went well.  But, when you make your own Egg Bread Bowl, feel free to add cheese, avocado, sausage or whatever your little heart desires and you’ll be well on your way to making natures little breakfast bombs!

CLICK HERE If you need a Bruschetta recipe to top off your toast.  Also, if you get a chance check out my recipe for Scotch Eggs by clicking HERE!

Egg Bread Bowl Ingredients:

6-8 Large Dinner Rolls (I used Dutch Crunch Rolls)
6 -8 Ham
6-8 Eggs
Bruschetta Mix optional

Bake the Egg Bread Bowls at 390 degrees farenheight for 18 minutes

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu

Hawaiian Chicken Cordon Bleu Ingredients:

2  Boneless Chicken BreastsCoco Lopez
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese

1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking

Hawaiian Hollandaise Sauce:

4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
Pinch salt

In a hot pan set on medium heat, poor 1/4 inch of cooking oil.  Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket.  Then cut the Pineapple, Ham and Cheese (filling), diagonally,  then stack them all together and insert them into the Chicken Pocket, Small point first.  Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes.  Thin flip over and repeat.  Be sure that the chicken is cooked all the way through before serving.