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Title: Breakfast Bread Bowls
Categories: Five, Pork, Mushrooms, Cheese
Yield: 4 servings
1/2 c Chopped pancetta
4 (4" wide) crusty hard rolls
1/2 c Fine chopped fresh
- mushrooms
4 lg Eggs
1/8 ts (ea) salt & pepper
1/4 c Shredded Gruyere or fontina
- cheese
Set oven to 350ºF/175ºC.
In a small skillet, cook pancetta over medium heat until
browned, stirring occasionally. Remove with a slotted
spoon; drain on paper towels.
Meanwhile, cut a thin slice off top of each roll. Hollow
out bottom of roll, leaving a 1/2-in.-thick shell (save
removed bread for another use); place shells on an
ungreased baking sheet.
Add mushrooms and pancetta to bread shells. Carefully
break an egg into each; sprinkle eggs with salt and
pepper. Sprinkle with cheese. Bake 18-22 minutes or
until egg whites are completely set and yolks begin to
thicken but are not hard.
Patrick Lavin, Jr., Birdsboro, Pennsylvania
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "Sometimes the only answer to death is lunch." -- Jim Harrison
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