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.
5 crusty dinner rolls
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
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!
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