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.
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
Bruschetta Mix optional
Bake the Egg Bread Bowls at 390 degrees farenheight for 18 minutes
I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already. What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried. They are very simple to make and very tasty. Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle. So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.
How To Make Scotch Eggs
For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping. Season the flour with the salt, pepper and paprika in one bowl. In another, beat the eggs to make a wash. In the third bowl you will add the bread crumbs. If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth. Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape. Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick. Then let them rest for 5 minutes before frying. For deep fryers, cook at 350 for 3 1/2 Minutes. For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once. Dab on paper towels then serve your Scotch Eggs or refrigerate.
Scotch Eggs Ingredients:
1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying
Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.