Eggs in a Crusty Bowl of Bread
An easy and impressive way to serve your eggs. These eggs are topped with mushrooms, Swiss cheese and dried thyme. A simple egg sandwich, yet delicious and impressive. I made these for our Sunday breakfast. Everyone loved them.
Eggs in a Crusty Bowl of Bread
Description
An easy and impressive way to serve your eggs. These eggs are topped with mushrooms, Swiss cheese and dried thyme.
Ingredients
- 5 crusty dinner rolls
- 5 eggs
- 1 cup fresh mushrooms thinly sliced
- 2 tablespoons canola oil
- 2 ½ teaspoons butter
- A pinch of salt
- A dash of freshly grated black pepper
- A dash of dried thyme
- 5 tablespoons grated Swiss cheese
Instructions
- Preheat the oven to 180°C/350°F.
- Cut the top of each roll and remove some bread, creating a hole large enough to fit an egg.
- Place the rolls on a baking sheet. Add 1/2 teaspoon of butter to each hole.
- Crack an egg on top of each hole being careful not to break the yolk.
- Season with salt, pepper and dried thyme.
- Bake in the oven until the eggs are set, about 10 minutes or less, depending how runny you prefer your eggs.
- While the eggs are in the oven, heat the oil in a skillet over medium heat, and sauté the sliced mushrooms for 2 minutes.
- Remove the rolls from the oven. Top each with some mushrooms and grated cheese.
- Reheat one more time just to melt the cheese. Serve warm with a cup of tea or coffee. Enjoy!
Notes
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