Eggs in a Basket


"Years ago, on a Sunday morning, I had planned on making the egg dish where you cook an egg in a cut out circle in a piece of toast. Everyone was all set for them and when I went to the bread box for the loaf of bread, there was no bread. Oh,goodness, now what? No bread, but I had some rolls left over from dinner last night. Necessity is the mother of invention, I've heard, so I took the rolls and cut the top 1/4 inch off the roll and scooped out most of the insides of the rolls. I placed them on a cookie sheet, broke an egg into the bowl and baked them. Wow!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  1. With very sharp knife, cleanly slice 1/4 of the top of the roll off.
  2. Put tops aside to save and gently remove enough of the roll to hold one large egg, leaving a sturdy wall. Save insides of rolls.
  3. Spritz inside of roll with a tiny bit of butter flavored cooking spray.
  4. Season inside roll cavity with salt, pepper to taste and 1 tsp shredded cheese to each roll, cover and shake roll to distribute cheese.
  5. Break one egg into each bread roll.
  6. Add 1 tsp cream to each roll,
  7. Break up the bread pieces you scooped out and mix with cheese, sliced onions, and herbs. Mix in a little melted butter just to slightly moisten crumbs and place on top of egg.
  8. Add finishing cheese to top of each roll.
  9. Place rolls on a cookie sheet. Cookie sheet should have about 1/2 inch high sides.
  10. Bake egg filled rolls, about 20 to 25 minutes, until egg is set and roll is getting toasty.
  11. Place the roll tops on baking sheet for last five minutes of baking time.
  12. Remove eggs baskets from oven and let them set a few minutes until they have cooled a little, about 5 minutes.
  13. Place tops on the baskets and serve.


Read all reviews 0

Other stories that may interest you