Tuesday, June 25, 2013

Baked Egg Bread Bowl

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.


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


 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

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