Here’s an easy way to make your overnight guests happy… Make them a breakfast bread bowl. I’m using some French dinner rolls, but any good rolls should do the trick.
The fillings are anything you want them to be, and they make for excellent presentation at the breakfast table. During the holidays, I tend to run a casual house, and it’s fun to see my guests come down from their rooms in fuzzy slippers and jimjams… And when they see these on the sideboard their eyes light up.
Use a pairing knife, or a spoon to cut out the interior of the rolls.
Chef’s Note: Be careful not to break through the dinner rolls.
Chef’s Tip: I like using French dinner rolls because they are crusty on the outside, and this helps preserve the integrity of the rolls as you remove their soft interiors.
Place a rack in the middle position, and preheat the oven to 350f (175c).
Brush the interiors of the rolls, and the cut side of the top with the melted butter.
Add some crumbled bacon, sausage, or finely diced ham to the bottom.
Chef’s Note: Push the filling up the sides of the roll, and make a wall.
Add a thin layer of cheese, and push it into the bottom.
Place on a parchment-lined baking sheet, along with the tops.
Bake in the preheated oven for 10 minutes.
Crack the eggs into a small bowl, taking care not to break the yolks.
Remove from the oven and salt/pepper, to taste
Use a spoon to place the yolk in each one of the rolls.
Spoon in as much of the egg white as you can, but don’t over fill.
Sprinkle the tops with more cheese.
Place back into the preheated oven.
Chef’s Note: If you want the yolk a bit runny, then cook for an additional 10 minutes... 15 to 20 if you want the yolk solid (I prefer runny).
Remove from the oven and serve with some nice hash browns.
Chef’s Note: I added some cheese to the tops of the rolls, and then placed them under the broiler for a few minutes. In addition I served them with a line of honey/balsamic reduction of my own making. Enjoy.