Brunch is Served! Baked One Egg Dish Bread Bowl – Taste 'N' Dash
Hi there! How was your weekend? I had a fantastic one that included lots of girl time and good eats.
Saturday I hosted a brunch with a few of my girlfriends. I typically serve a frittata but last week I was cruising on the internet and discovered an egg dish recipe over at The Western Wild blog. The dish included a baked egg in a tomato. Sounded great but something was missing and I wanted a little more substance. I ponded on the idea of using a bell pepper but then the bread bowl idea hit me. And since I was having a few girlfriends over for brunch I thought this would be a great time to give it a try.
Not only did I give it a try but I also got everyone involved and had each of the girls build their own bread bowl. I created a work station and the girls got to work. This is definitely a fun way to entertain and get everyone involved. And of course a little bubbly made an appearance.
So if I got your attention, let me show you how this is done. Trust me… you will want to try this. It’s that much fun and tastes so darn good!!
Okay, first you need to prep and spread out the fillings for the bread bowl. I included cooked bacon, caramelized onions, sauted mushrooms, red bell pepper, green onion and three types of cheeses that included a manchego, parmesan, and a cheddar gruyere combo that I picked up at Trader Joe’s.
The fillings are endless and there is no wrong way about building these bread bowls. Oh yea, you also need large eggs…. but you knew that. 😉 I would suggest having the eggs sit at room temp for about 25 minutes before using. You do not want too use super cold eggs.
I picked up the individual bread bowls at Trader Joe’s. Yes, I have a love for Trader Joe’s. Is it obvious??
Before you build the bowls you must scoop out the center like shown below.
Now that your work station is set up let the fun begin.
Before you add your filling, brush the inside of the bread bowl with a little melted butter or olive oil.
Excuse the blurriness in that pic. I’m still trying to figure out this camera and take action shots. Totally failed but you get my drift.
Once the bowls are buttered now fill up with the goodies.
Coming along… just missing the egg.
Try not to fill completely to the top. Need to make room for your egg.
Crack away…
Top off with a little more cheese and sprinkle a dash of salt and pepper too.
Carefully place the bread top over the bread bowl without breaking the yolk.
Pop in the oven at 375F for 25 to 30 minutes. The last five to seven minutes is crucial. If you want the egg yolk to be completely cooked through then cook for the entire 30 minutes. If you want a runny egg then start checking at 23-25 minutes.
Remove from oven. Let sit for a few minutes to cool.
Now lets dress the top even a little more.
Parmesan, cilantro and nonfat Greek yogurt mixed with siracha were added as a topping.
And don’t forget to add a little cracked pepper.
Dig in…
Look at all that goodness… gooey cheese, crispy bacon, buttery mushrooms and a drippy egg. Not to mention the spicy dollop of nonfat Greek yogurt with siracha. Holy Yum!!
Brunch was also served with a caesar salad. Thanks to Mariah! She made the dressing from scratch. So dang good!! I am a huge fan of sardines.
I would say Brunch was a success! The girls and I had so much fun. You can’t go wrong with brunch and bubbly!
If you decide to give this a try please let me know. I would love to hear your feedback.
Enjoy!
Baked One Egg Dish Bread Bowl.
2015-01-18 15:37:28
Serves 4
- 4 eggs
- 4 bread bowls
- 1/2 package of bacon, chopped and cooked
- 2 tablespoon butter (does not include for the brushing of the bowls)
- 1 small onion, diced
- 1 package of mushrooms, sliced
- 1/2 red bell pepper
- 2 green onions, sliced
- 1 cup shredded manchego cheese
- 1 cup shredded cheddar gruyere cheese
- 1 cup parmesan cheese
- Handful of chopped Cilantro
- Nonfat Greek Yogurt with siracha mixed into the yogurt
- Parmesan Cheese
- Preheat oven to 375F.
- Take eggs from fridge and place to the side until ready to use. You do not want to use super cold eggs.
- Take a serrated knife and cut the top off from the bread bowl. Place top to the side. You will need this when ready to bake. Remove the inside of each bread bowl.
- Cook bacon and chop into 1 inch pieces. Place to the side.
- Saute diced onions in 1 tablespoon butter on medium heat for 15 minutes. Place to the side.
- Saute mushrooms in 1 tablespoon of butter on medium heat for about 12 to 15 minutes. Place to the side.
- Cube red bell pepper and place into a bowl.
- Slice green onions and place in a small bowl.
- Shred all three cheeses and place into separate bowls.
- Brush the inside of the bread bowl with melted butter or olive oil.
- Fill the bread bowls with your choice of filling. Do not completely fill to the top. Need to keep room for the egg.
- Take one egg and crack on top of the bread bowl.
- Add a little more cheese, pepper and salt.
- Carefully place bread top over the bread bowl without breaking the yolk.
- Pop into the oven for 25 to 30 minutes. Time will vary depending on how you would like your egg cooked. For a fully cooked egg bake for 30 minutes. If you want a runny egg start checking at 25 minutes.
- Remove from oven and cool for a few minutes.
- Top it off with a little more parmesan cheese, cilantro, pepper and a dollop of nonfat Greek yogurt that has the siracha mixed in.
- Qty of ingredients will vary depending on size of party.
- Rule of thumb: about 2 tablespoons of each filling per bowl.
Taste ‘N’ Dash http://tastendash.com/