A delightful and easy recipe for baked eggs served in hollowed-out dinner rolls, seasoned with herbs, cream, and parmesan, then baked until set and toasted.
1️⃣ Preheat the oven to 400F.
2️⃣ Slice the tops off each roll. Run a paring knife along the inside edge, then gently hollow out some of the inside with your fingers so there’s enough room for an egg. Place the rolls on a baking sheet, along with the tops, cut side up.
3️⃣ Crack an egg into each roll. Top each with 1 tsp cream, 1 tsp herbs, and a pinch of salt and pepper. Sprinkle each with 1 tsp parmesan. Spread some butter on the cut side of the tops and then sprinkle with 1 tsp parmesan on each.
4️⃣ Bake for 16-18 mins, until the eggs are set and the bread is toasted. Enjoy! I love using the top as a little crouton to scoop up the egg on the inside.
