Someone ‘liked’ a video on a Facebook page, and I saw it on my timeline. It’s one of those speeded-up ones showing how to make a breakfast bread bowl. It looked pretty tasty, so I decided to try it this morning.
It looks like they used a 5-inch round loaf of some kind. Slice off the top and pick out the bread. Coat the inside with melted butter. Add shredded cheese. Add cooked, crumbled bacon, fresh spinach, and diced tomatoes. Add more cheese. Wrap the bread bowl in foil, leaving the top open. Basically, make a aluminum bowl conforming to the loaf. Crack an egg on top and put into a 350º oven for 20 minutes.
The Market didn’t have loaves that looked like the one in the video, so I got an oblong loaf of sourdough bread. I cut it in half, and when I picked out the bread I left the cut end intact. In the video, the top that had been cut off was not baked, and was served on the side. I put the top on the exposed end of the half-loaf. The video didn’t specify ingredients. Instead, it said ‘add cheese’, ‘add meat’, ‘add vegetables’. I used a shredded colby-jack cheese mixture, plus the other fillers listed previously.
After 20 minutes, the eggs weren’t done. Ten more minutes. Still not done. Eight more minutes, and the yolks were too done. (I like them runny.) The foil stuck to the bread, and was hard to get off. I served the breakfast bread bowls with sliced avocado, and a couple of the cherry tomatoes from the back yard.
The result was tasty. The bread was too crisp. (The Wife didn’t eat her bowl; just the filling.) I liked having something different for breakfast. But I don’t think I’ll make it again. It’s easier to peel and shred a couple of potatoes and make hashbrowns. Quicker, too.
