Breakfast Bread Bowls

INGREDIENTS

• 4 large bread rolls
• 5 slices bacon chopped.
• 1 cup shredded white cheddar
• 4 eggs
• 4 tsp heavy cream
• ⅛ tsp thyme
• ⅛ tsp salt
• ⅛ tsp pepper

INSTRUCTIONS

• Preheat the oven to 350 degrees.
• Prepare each roll: slice off the top and hollow out the center of the roll. When hollowing out the rolls, be sure to leave enough bread around the edges of the roll for it to keep its form.
• Add about a slice of chopped bacon to the bottom of each roll.
• Add ¼ cup of cheese to the bottom of each roll.
• Add an egg into the hole of each roll. Top with 1 tsp of heavy cream. Sprinkle with a pinch of salt, pepper, and thyme.
• Bake for 20 – 25 minutes, until the egg white is cooked and the yolk is firm but runny inside. Sprinkle a few pieces of chopped bacon on top.

NOTES

• When hollowing out your rolls, use a knife to cut a round hole in the top of each roll. Then use your fingers to gently carve out a well.
• When baking your rolls, check on them around the 20 minute mark. Each oven will cook slightly differently and you want to keep an eye on how fast your egg yolk is cooking.
• When adding your heavy cream, simply dump it around the edges of the egg, there’s no need to stir.
• If the egg overflows the hole in the bread, wipe up any excess with a paper towel.