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land o lakes eggs baked in bread bowls

Remember when the nice people at Land o’ Lakes gave me some Cinnamon Sugar Butter Spread, and I made those glorious Quick and Easy Cinnamon Butter Buns?  They were nice enough to ask me to use another one of their premium products to make a new recipe.  This time, they asked me to use eggs from their premium egg product line.  I make it a point to buy the best eggs that I can for my family.  I use them in so many of my recipes, that I make sure to use eggs that are of the best quality possible.  I use almost 2 dozen eggs a week, so it is important to use eggs that meet my high standards, and these do.  They taste better too.

This egg dish is incredibly easy to make, and yet, it is so beautiful.  How can your day not be wonderful when this egg dish is on your plate?  These eggs baked in a bread bowl are perfect for a Sunday brunch, or maybe even a holiday breakfast.  Feel free to use different breads, cheeses, and herbs to make a different kind each time.  Or a great way to use up some leftovers in your fridge.  A side of roasted asparagus or a mixed green salad, and this a perfect light lunch or dinner.

6 whole wheat rolls
6 Land o’ Lakes All-Natural Farm-Fresh Eggs®
6 teaspoons cream
6 tablespoons Parmesan cheese
3 teaspoons fresh chives, chopped
3 teaspoons fresh parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground

land o' lakes eggs baked in bread bowlsCut a hole in the roll.  About 3 inches across and 1/2 inch deep.  Put them on a baking sheet.

land o' lakes eggs baked in bread bowlsCrack one Land o’ Lakes All-Natural Farm-Fresh Egg® into each hole.

land o' lakes eggs baked in bread bowlsAdd a splash of cream to each bread bowl.

land o' lakes eggs baked in bread bowlsAdd a sprinkle of Parmesan to each one and some salt and pepper.

land o lakes eggs baked in bread bowlsBake for 10 minutes in a preheated 400 degree oven.  Add the bread bowl tops to the oven.  Toast for 2 more minutes.  The Land o’ Lakes All-Natural Farm-Fresh Egg® should be set and the cheese should be melted.

land o lakes eggs baked into a bread bowlGarnish with fresh chives and parsley.

Land o’ Lakes Eggs Baked in Bread Bowls

Ingredients

  • 6 whole wheat rolls
  • 6 Land o’ Lakes All-Natural Farm-Fresh Eggs®
  • 6 teaspoons cream
  • 6 tablespoons Parmesan cheese
  • 3 teaspoons fresh chives, chopped
  • 3 teaspoons fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground

Instructions

  1. Preheat oven to 400°. Cut a hole out of each roll (about 3 inches across and 1/2 inch deep) and reserve the top.
  2. Crack a Land o’ Lakes All-Natural Farm-Fresh Egg® into each roll. Add a teaspoon of cream, a tablespoon of Parmesan cheese, and 1/2 teaspoon chives, and 1/2 teaspoon parsley to each Land o’ Lakes All-Natural Farm-Fresh Egg®. Salt and pepper each egg.
  3. Bake for 10 minutes. Add the bread bowl tops to the oven. Toast for 2 more minutes. The eggs should be set and the cheese should be melted.
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34 Responses to Land o’ Lakes Eggs Baked in Bread Bowls

  1. Hope says:

    These look like something you’d see at a medieval feast!

    I like my yolks well cooked. Can I just leave them in the oven a little longer or do you think they’d start to burn if I tried that? How runny are the yolks with the prescribed 10 minutes?

  2. [...] Add this recipe to ZipList! Land o’ Lakes Eggs Baked in Bread Bowls Ingredients6 whole wheat rolls 6 Land o’ Lakes [...]

  3. Anika says:

    This looks like a super fun breakfast for my kids! Thanks :)

  4. Brandon says:

    These look really good, and I like how you photographed the ingredients from above rather than at eye level.

  5. Jen says:

    How pretty and yummy looking!! Your photos reflect much thought and effort and are thoroughly enjoyable!

  6. These look lovely. What a great, sophisticated and yummy way to serve baked eggs.

  7. Anna says:

    I have always believed that to be successful in getting your kids to eat nutritious food, one has to really be creative. This is creativity, I should say. Breakfast will be memorable if served like this. It is also healthy, another plus point for this dish. This is egg-cellently done! Thanks for the post!

  8. Yum, this is making me hungry!

  9. Cheri says:

    Hi Bree,

    This is such a cute idea! I am going to file this away to make!

  10. Hi Bree – Great idea for the eggs. Can I share this recipe with our facebook followers. Many of them have egg laying chickens and we are always looking for recipes to use an abundant amount fo eggs. Our facebook page is http://www.facebook.com/hobbyhillfarm

    Let me know and we will be happy to credit you on our post.

    Sharon

  11. Chloe says:

    Those look very good. Thanks for the recipe.

  12. tafino says:

    Thank you so much for the recipe! Great idea and so delicious! I love on weekends have a big breakfast, I will do it next one for sure :)

  13. These look really good. I’m amazed at how easy they are to make. This might become our Saturday mornings meal.

  14. [...] Breakfast Ideas The best part about this Eggs in a Bread Bowl recipe by Baked Bree is that you can make it regularly, but use different ingredients to add a [...]

  15. [...] die Mikrowelle geben. Brötchen zusammen mit der Suppe servieren :o) Quelle: Tomatensuppe & Ei im Brötchen Guten Appetit! :o) Mara Share this:TwitterFacebookGefällt mir:LikeSei der Erste, dem dieser post [...]

  16. Bizzy says:

    This is a fabulous recipe. I love the idea of the eggs included. Your recipe will be featured at Bake with Bizzy. Come take a peek and please bring food.

  17. I tried this and definitely used buns that were too small BUT it was still yummy! I’d like to post this on my blog with a link back to yours if that’s okay. Thanks!

  18. Kelly says:

    Those are so cute! I’m going to have to try. Also — I have those same plates — love ‘em. :)

  19. [...] zusammen mit der Suppe servieren :) Quelle: Tomatensuppe & Ei im Brötchen Guten Appetit! :) [...]

  20. Brittney says:

    Have you ever tried to freeze these? I am wondering if I could make them for the week on Sunday, and if they would freeze and reheat well.

    Thanks!

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