I like food that looks interesting. More so if it’s a simple
recipe which I can put together. Having a great love for bread bowls made me fall
in love with this dish, and it’s fairly easy to put together in a large roll.
It’s also a great dish to introduce to young children, who won’t resist the
presentation! Feel free to use whatever vegetables you have at hand, or even
add some meat.
I love Baby Bella mushrooms so it’s what I used. Mushrooms
provide potassium, riboflavin, niacin, Selenium, Pantothenic Acid, copper, some
vitamin B and Vitamin D.
This bread bowl makes a perfect brunch since it has egg and
vegetables. To make more than one, simply multiply the ingredients.
Ingredients
1 large roll
for each egg
1 egg
3 oz. sliced
mushrooms
1 clove
garlic
1 cup fresh
baby spinach
1 tsp. olive
oil
1 Tbsp.
cream
1 Tbsp. Cheese, grated
Freshly
ground black pepper to taste
Method
Preheat oven to 350
degrees. Slice the top off of the roll and hollow out the inside. Set top aside
and place roll on a baking sheet. Saute mushrooms, garlic, and spinach in oil
until mushrooms are soft. Put the mushroom mixture in the bottom of the roll.
Crack the egg over the mushroom mixture. Pour cream over egg. Sprinkle with
cheese. Sprinkle with pepper. Bake for 20 minutes. Put tops on baking sheet
with rolls and bake another 5 minutes
No comments:
Post a Comment