The eggs cook slowly when they are baked and get a really great texture. The yolk gets a nice creamy texture, past the dippy stage but not as solid as an over easy egg. They are completely delightful and make such a lovely presentation. It’s eggs and toast in 1 easy step 🙂
I did one egg per person for the serving.
1 egg per person
1 roll person (I used a wheat roll)
Hollow out a small section of the egg, and crack an egg into the hole. The rolls I used probably could have fit 2 eggs, if you did want a bigger serving and if the size of the roll allows.
Bake the rolls for about 20 minutes at 350.