Baked Eggs in Bread Bowls
4 crusty bread rolls (4 inches in diameter)
4 thin slices deli ham
½ cup fresh baby spinach leaves
4-8 large eggs
½ cup shredded mozzarella cheese
1 TBL fresh parsley, finely chopped
Salt and pepper

Preheat oven to 350F.
Cut the top off each roll. Scoop out the bread inside, leaving a cavity large enough to accommodate other ingredients. Line inside of bread bowl with deli ham slices and spinach leaves. Crack 1-2 eggs into each bowl. Top each with 2 TBL of mozzarella cheese and a pinch of parsley. Sprinkle with salt and pepper to taste. Bake at 350 for 15-25* minutes, shielding crust with aluminum foil if necessary. Lay bread ‘lid’ on baking sheet during last five minutes of baking time to toast. When egg whites are completely set and yolks are at desired doneness, remove from oven and serve.

Serves: 4

*Baking time will depend on the following:
a) How many bread bowls you are making - the more, the longer it will take for the eggs to set.
b) How thick the bread bowl walls are. The thicker the wall, the longer it will take for the heat to get to the center of the bread to cook the egg.
c) The type of bread you are using. Dense bread like sourdough will take longer than softer bread.
d) Whether the eggs are at room temperature or cold, straight out of the refrigerator.
e) The desired consistency of yolks, from soft to hard cooked.

Submitted by:
Kim Martin
Missouri Egg Council