Day 22: Fancy Eggs in a Basket

I'd actually planned to make these as a surprise for my little brother's first day of school. Imagine how nice it'd be to wake up to crunchy rolls filled with eggs to start off your junior year. But then he went to go eat breakfast with a bunch of friends. Poopstain.

But I still wanted to make these. So I did.

Great logic skills, I have.

The Rolls

The rolls are these Crusty Hard Rolls from King Arthur. This recipe is actually a bit longer than all the others I've every linked, but it is extremely thorough. In fact, I hope you read it and think "This reminds me of Simplee Selene!" And since it is so thorough, I'm just going to post pictures of my process, because this recipe leaves nothing to be explained.

So in the end you'll probably read the same amount anyway. Whoooooooo~~~!

The Eggs in a Basket

Cut off the tops of the rolls with a serrated knife.

Using your fingers, hollow out a hole in the roll that's big enough to fit whatever sized eggs you're using.

Place the rolls on a baking sheet, then crack an egg to the middle.

Season, and bake for 20-25 minutes.

Note that if any egg white spills over, it will make the roll stick to the bottom of the pan.

I had some rolls that were too small to fit a large egg inside. Instead of just leaving them plain, I decided to still hollow them out, and instead fill them with scrambled eggs. In a pan, I half-cooked some scrambled eggs, then simply poured them into the rolls.

Bake these for only 15 minutes.

The Final Product

Some Notes

The fork and knife in the final pictures are kinda silly, because you should definitely just eat these with your hands.

These rolls are really good by themselves, and are still good after several days. I actually baked the rolls four days before I used them for the eggs in a basket, and they were just fine.

I originally had 12 rolls, but a few got eaten before I used them with the eggs.

The second bake will make the rolls supah crunchy - not brick-like, but definitely takes a little more force to bite into. On this note, I don't suggest toasting the sliced tops, because since they are so small, they will become as hard as bricks.

I seasoned my eggs with salt, pepper, and dried parsley. Some other ideas for toppings: cheese, a splash of milk, ham, tomatoes.

If I Could Do It Again....

Instead of making 12 rolls, I'd make 10 larger ones, to make sure the whole eggs could fit inside.

I'd try a few different seasonings!

The Final Verdict

Pretty good! And not horrible to make, especially since you can make the rolls days in advance. The most time consuming part is probably hollowing out the rolls; you could also do this the night before, just be sure to put them in an air-tight container.

Personally, I prefer the whole egg version, which also is a little easier to make, since you don't have to do anything but crack the egg.

However, the scrambled egg version isn't bad! It could easily be spiced up with a few different seasonings. It'd also make a great hors d'oeuvre if placed in an even smaller, mini roll.

So yes, I'd make both the rolls plain and these eggs in a basket again!