Baked Eggs in Bread Bowls #944 1/10

Categories:
brunch, eggs, New 2010, sandwich

2 large eggs
2 dinner rolls
2 teaspoon chopped chives and tarragon
shredded parmesan; to taste
salt and pepper; to taste
2 teaspoon heavy cream

Slice off top of each dinner roll and gently remove some of the bread until there is a hole large enough to accomodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. top each egg with the herbs and 1 teaspoon of cream. Season with salt and pepper. Sprinkle with parmesan. Bake in a 350°F oven until eggs are set and bread is toasted. We did this for twenty minutes and it was too long. Place tops on baking sheet and bake until golden brown. Let set for 5 minutes. First time we made these was in English Muffins which were flat. The next time was in regular rolls which were much deeper and it took twice as long to cook. 25 minutes. Best thing to do is take them out every five minutes after fifteen minutes and jiggle them. When they get solid take them out and they will continue cooking for another five minutes.

Contributor: Noble Pig

Yield: 2 servings