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
Cut a hole in the roll. About 3 inches across and 1/2 inch deep. Put them on a baking sheet.
Crack one Land o’ Lakes All-Natural Farm-Fresh Egg® into each hole.
Add a splash of cream to each bread bowl.
Add a sprinkle of Parmesan to each one and some salt and pepper.
Bake 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.
Garnish with fresh chives and parsley.
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
- Preheat oven to 400°. Cut a hole out of each roll (about 3 inches across and 1/2 inch deep) and reserve the top.
- 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.
- 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.
{ 26 comments… read them below or add one }
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?
Just cook them longer, these were about medium, they ran a little, but not super runny.
This looks like a super fun breakfast for my kids! Thanks
you are welcome! My kids loved these.
These look really good, and I like how you photographed the ingredients from above rather than at eye level.
thank you Brandon!
How pretty and yummy looking!! Your photos reflect much thought and effort and are thoroughly enjoyable!
thank you Jen!
These look lovely. What a great, sophisticated and yummy way to serve baked eggs.
Deena @ stay at home FOODIE recently posted..Pea Soup
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!
I am so glad that you like it so much Anna.
Yum, this is making me hungry!
Kelly @ Free Spirit Food recently posted..(Healthier) Spinach & Artichoke Dip with Goat Cheese
Hi Bree,
This is such a cute idea! I am going to file this away to make!
thank you Cheri!
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
Of course you can share, thank you for asking.
Those look very good. Thanks for the recipe.
you are welcome Chloe!
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
I hope that you do.
These look really good. I’m amazed at how easy they are to make. This might become our Saturday mornings meal.
Rebecca ~ Sweet Baby Yams recently posted..Prediabetic Diet Challenge: Week 1
I hope that they do, they are pretty healthy too.
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.
Bizzy recently posted..Bizzy the Explorer – Week 5
Will do!
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!
Of course!
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