No fancy food photography moves needed here.
A soft wheat roll, filled with crispy pancetta, un œuf, thyme and two kinds of cheese. Do you really need anything more?
I poached the basis of this recipe from The Londoner a while ago and it is my second favorite brunch to make (this Quiche is by far my favorite!). But if you want to make something a little unexpected and individualized for house guests, these egg baskets will be sure to impress.
They are relatively quick to make and you can prep everything ahead of time. Then easily assemble while you preheat the oven in the morning. This way you can chat with your company while the magic happens in the oven!
Clean up is a breeze too. Since you bake these beauties in tin foil there is no need to get your hands dirty washing pans and spatulas.
Can I get a 'good morning!'? Good mooorning!
Pancetta Egg and Cheese Bread Baskets
3 good sized soft rolls (soft is key here)
3 slices of cooked pancetta, ripped into smaller pieces (bacon would work too, or veggies for you veggies out there!)
1/2 c shredded cheddar
1/2 c fresh grated Parmesan
2 tbsp chopped fresh thyme
about 1/2 c cream or 2% milk
Preheat your oven to 375 degrees F. Prepare a baking sheet by covering with parchment paper.
Use a paring knife to cut out bread lids, then use your hands to hollow out the bowls but don't go too deep you need the bottom to hold up. Remove the excess bread from the lid you just cut out and set the lid aside.
Sprinkle some cheese in the bottom of each bread bowl and shove some pancetta into the sides of the hollow. To avoid any shells getting in my egg baskets, I usually crack one egg at a time into a small bowl and then pour it into the bread basket. The size of your roll while determine how much cream fits in the basket. Pour a little at a time slowly into the bread basket until the egg and cream reach the top. I like to cram as much in as possible so the bread doesn't overwhelm the filling. Sprinkle with some chopped thyme, add the rest of the cheese, salt and pepper. Top each basket with its lid!
Gently wrap each bread basket with a generous piece of tin foil and set on the baking sheet. Bake for 20 minutes for runny yolk (a little longer if you prefer cooked yolk).
When they are finished, unwrap, toss out the foil and serve with any extra pancetta that you couldn't fit into the basket!
I think next time I make these I'm going to try sun-dried tomatoes, mushrooms and breakfast sausage, yum!
Now, who's egg-cited for the weekend? Are you going to give these a try?