Friday 29 April 2016

Breakfast Bread Bowl 面包碗早餐

Whenever I see postings of those perfectly cooked eggs with runny yolks, I am grossly tempted to take a bite. There is something about half-cooked eggs with sinful runny yolks, all bright and inviting. The yolk that graciously flows out when you cut into it, glorious indeed. And, mind you, my flesh is weak. I have no resistance to this. None what so ever.

After seeing these breakfast bread bowl recipes on social medias, it took me no time to make my own. There is not a need for recipe really. It is just a matter of assembling your typical breakfast ingredients, and nicely arranging it into a bread so that it looks more intriguing and inviting.

The bread bowl is actually a good way to preserve that runny yolk as the egg is encased inside. Having said that, timing is crucial in this matter. It correlates with the size of your bread bowl as well. The best thing about having your own breakfast bread bowl is that the ingredients are actually customisable to suit your taste. You could experiment with red peppers, mushroom, tomatoes or even spinach just to name a few.

My breakfast bread bowls were easily prepared in 10 minutes. I did not even have to do much washing since it was self-contained and oven-baked. I would definitely make this again and experiment with other ingredients as well. I just love the simplicity of making these breakfast bread bowls.

Breakfast Bread Bowl 面包碗早餐

Makes 3 bread bowls


3 dinner rolls
3 eggs
3 slices ham
2 slices cheese cut to strips


Parsley, chopped
Paprika (optional)


1. Preheat oven to 170C. Cut off the top of the dinner roll and use a knife to remove the whites inside the bread. Be careful not to tear the walls of the bread.

2. Slowly ease a piece of ham into the roll. Try to cover as many of the bread walls as possible to prevent seepage. Cut off excess.

3. Spread a handful of cheese onto ham. Alternatively, you could put this on top of egg later.

4. Break an egg into the dinner roll (As I used larger eggs, I broke the eggs into a bowl and scoop egg until it filled up the roll).

5. Lastly, sprinkle with seasoning and cover bread. Bake in preheated oven at 170 for 15-18 minutes (depending on how big your bread bowl is and how cooked you want your eggs). If the top gets too brown, loosely cover with aluminium foil.

6. Open the top to check on the eggs. Remove when eggs are cooked according to your desired doneness.

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