Bread basket eggs

Name: Bread basket eggs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 4 crusty bread rolls, about 12.5cm; 4 large eggs; 4 tbsp. double cream; 25 g Parmesan, finely grated; truffle oil, for drizzling, optional

We love dippy eggs, so have given timings for a runny yolk – cook your eggs for slightly longer if you want a more set yolk.

By The GH Kitchen TeamUpdated: 03 July 2023

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Good Housekeeping

This impressive looking brunch recipe is a doddle to knock up. Simply cut a hole in your bread, fill it with your egg, cheese and cream, pop it in the oven and you'll have yourself a grown-up version of dippy eggs and soldiers.

If you're a fan of eggs for breakfast and brunch, then we have plenty more recipes for you to choose from.

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Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Cal/Serv:

258

Ingredients

4 crusty bread rolls, about 12.5cm
4 large eggs
4 Tbsp. double cream
25 g Parmesan, finely grated
truffle oil, for drizzling, optional

Directions

1. Step 1Preheat oven to 160°C (140°C fan) mark 3. Cut the tops off the bread rolls and pull out most of the soft bread inside. Crack an egg into one roll, drizzle 1tbsp cream around the yolk, top with a quarter of the cheese and season well.
2. Step 2Put the bread lid back on and transfer to a baking tray. Repeat with remaining rolls and eggs. Bake for 35-40min (ours took 37min) until whites are just set. Remove from oven but leave lids on for 5min to continue cooking egg slightly before serving. This should give you a runny yolk. For extra decadence, drizzle with a little truffle oil, just before serving.

GH Tip

To bake eggs without bread, preheat oven to 180°C (160°C fan) mark 4. Crack egg into a 125ml (4fl oz) ramekin, drizzle over cream, sprinkle with Parmesan and season. Put into a shallow roasting tin and fill with hot water that reaches halfway up the ramekins. Bake for 14min until white is set but yolk is runny. Eat immediately, with toasted bread soldiers, if you like.

Per Serving:

Calories: 258
Fibre: 1g
Total carbs: 13g
Sugars: 1g
Total fat: 17g
Saturated fat: 8g
Protein: 12g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time