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.
About Hang Onto Your Fork
I am just a girl who loves to cook. I am happiest when friends and/ or family are sitting around my table enjoying a meal and sharing stories and laughter! I noticed myself spending a lot of time reading recipe sites, food blogs and cook books and finally decided to get in on the action! I am very much an amateur cook, and through the last couple of years have learned a lot through trial and error. So, I would like to invite you to join in my culinary triumphs and laugh at my kitchen disasters! I welcome any tips/ advice/ and comments that you may have!