Eggs Baked In Bread

I picked this recipe because I was honestly  just curious how it would turn out.  It sounded good… bread, eggs, cheese and broccoli.  I was just curious as to how the egg would actually turn out, and also the broccoli.  As I was preparing it for the oven I had a lot of doubts.  I imagined the broccoli would dry out or burn, and the eggs would either become very hard or spill off the side.  During assembly one of the eggs actually did spill over the side because I hadn’t made the hole big enough or perhaps I just put too much cheese and broccoli in.  I wiped up the mess so it wouldn’t burn and managed to salvage that yolk and most of the whites so I just put it in as it was.  I was baking my bacon at the same time and checking on that often so every time I would peak in there and see the eggs were nowhere near set up I would panic and start thinking of a back-up plan in my head.  Really up to the last minute I was sure it wasn’t going to turn out…… but somehow magic happened and it not only worked, but surprised me in the textures of the egg and broccoli.

The bread did not burn as I feared it would at that temperature for that long, though the ends did get pretty crusty since it was already a crusty piece of bread.  The broccoli sort of steamed in the bread leaving it moist and keeping the bread soft inside which was a nice contrast to the crusty outsides.  The eggs on the ends did cook more fully and the yolks, while not unpleasant, were solid.  I chose to make one large roll rather than cutting them into individuals prior to cooking so the two inside eggs didn’t turn completely solid like the two outside ones.  They were fully cooked, but the yolks took on a thick creamy sauce-like texture that really took this to the next level.  I would suggest cutting your bread before hand to ensure even cooking, and also to dispose of the very ends of the bread as they get a bit too hard.

The recipe was kind of general on some things… such as using a “sourdough sandwich roll” and how to stuff the ingredients inside.  I bought one of those really large sourdough loaves, and rather than cut it in half like you would if you were making a sandwich roll I just took enough off the top of the roll to level it off and make the entire thing crust-less on the top.  I wanted to make sure it was deep enough for stuffing and that worked out well.  One tip I have would be to not only make your holes big enough to accommodate an egg and some cheese and broccoli, but when putting the eggs on top do it very slowly and sort of stretch the holes a little with your fingers to allow the egg to settle into the bread rather than sit on top, or in the case of one of mine spill off the side!  The recipe called for mozzarella but I found I was out when I went to grab some and so I just used some pepper jack instead.  I am sure you could use whatever cheese you like though.  Same thing with the seasonings… the recipe mentioned chili powder in the list of ingredients, but then it wasn’t mentioned in the steps so I left it off not really thinking I wanted any on and it was good with just salt and pepper.

There are probably many ways you can alter this to suit your tastes, or improve on it, but the basic idea is definitely simple and also a little bit fun.  Perhaps some fresh herbs on top, or bacon crumbles.  Throw some ham inside.  Kick it up with a little hot sauce.  The sky is the limit.  All you have to do is put those doubts aside and trust that it will work!  As I mentioned the recipe I followed was little unclear on a couple of things so I am going to just elaborate on the recipe below to include the steps I took.


Eggs Baked In Bread

serves : 2-4

Ingredients :

  • 1 large sourdough loaf (unsliced)
  • 1/2-3/4 cup broccoli florets (make them on the small side)
  • 1/4-1/3 cup mozzarella, shredded
  • 4 eggs
  • salt and pepper to taste
  • fresh Parmesan, grated

Directions :

  1. Preheat oven to 350 F., and line a baking sheet with foil. 
  2. Slice just enough off the top of the roll to leave a leveled crust-less top on your bread.  Make 4 holes across evenly spaced, digging out some of the bread.  There should be enough room for a little bit of broccoli, cheese and an egg in each hole. 
  3. Start by putting some of your broccoli into the bottom of each of those 4 holes, then stud the bread all around the holes by poking the broccoli into it.  Next put cheese into the holes over the broccoli, but leave room for the eggs.
  4. Carefully crack an egg over each of the 4 holes, going slowly, and taking time to stretch the holes a bit to settle the egg into the bread without breaking the yolks.  Season to top with salt and pepper, sprinkle with Parmesan, and bake about 20-25 minutes or until eggs are set and bread is toasted. 
  5. **** Alternately, cut your roll into halves or fourths before stuffing them and arrange side by side to ensure more even cooking.  See notes above regarding the outer yolks cooking through more than the inside ones when left as one long roll.

Recipe from Divine Cusine Viva la Food!



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