These bread bowls are so elegant, tasty and simple, you’ll wonder why you haven’t been making them for years. My wife loves it when I make these for her in the morning.
—PATRICK LAVIN JR. BIRDSBORO, PA
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 4 SERVINGS
1/2 cup chopped pancetta
4 crusty hard rolls (4 inches wide)
1/2 cup finely chopped fresh mushrooms
4 large eggs
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Gruyere or fontina cheese
1. Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until it is browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
3. Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
READER REVIEW
“These turned out great! I substituted chopped peppers and onion for the pancetta. Add a green salad or fruit and you can have a complete meal anytime!”
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