So I had a crazy dinner idea a couple of nights ago: Baked Egg Bread! … ( or maybe Egg Bread Bowl )
The thought was to combine my Baked Eggs with the “Egg McMuffin” recipe. Instead of using the muffin tray from the Egg Muffins, I made it in the ramekins from the Baked Eggs. I took a piece of dough from a batch of 5 Minute Bread, rolled it out and lined the inside of a buttered ramekin. I then added all of the goodies I would add in for Baked Eggs. This time I went with cherry tomatoes and mozzarella, sort of like an eggy pizza. I then topped it off with another sheet of rolled dough.
It ended up coming out pretty good. The dough bakes up a lot though and sort of overwhelms the dish. I think it would be perfect if just had the layer of dough on top. It would be like getting a piece of fresh baked bread to go along with the baked eggs and would be the just right amount of bread. All around, this is a fun dish and one I am going to keep working on it.
I tried this yesterday morning, using some leftover pizza dough. I only put the dough on top. It turned out kind of like breakfast pizza in a dish. It was quite good. Thanks for the idea!
The only problem I had was timing. It was hard to tell if the eggs were completely done when they were covered with the dough. Baked eggs usually take about 12 min at 375 in my oven. These weren’t done yet (I popped them back in the oven, no big deal). How did you adjust the timing/heat to make sure the eggs cooked through?
Wow that looks great. I think that would be perfect for brunch. Do you think you could prepare it the night before and bake it in the morning? or, would that mess up the dough? (not a big baker. can you tell?)
Thanks!
I think you should be able to prepare the night before and then keep it in the fridge. With the 5-minute dough technique you keep the dough in the fridge anyhow. It is definitely worth a shot, I am sure it won’t turn out too bad. Let us know if you give it a shot!