Baked Eggs in Bread Bowls

A simple yet elegant way to serve eggs, perfect for weekday dinners and can be easily scaled up when entertaining.

  • Prep time: 5 min
  • Makes: 4
  • Cook time: 15 min

Nutritional Information

1 bread bowl

  • Calories 250
  • Potassium* 125 mg
  • Saturated Fat 5 g
  • Fat 13 g
  • Cholesterol 220 mg
  • Carbohydrates 24 g
  • Fibre 1 g
  • Sugars 1 g
  • Protein 11 g
  • Sodium 380 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


small Kaiser-style rolls
Naturegg Nestlaid shell eggs
4 tbsp / 60 ml
35% whipping cream, divided
each salt and pepper (or to taste)
2 tbsp / 30 ml
chopped fresh herbs such as parsley and/or chives


  1. Preheat oven to 350°F/180°C.

  2. Slice and reserve a thin layer from the top of each roll. Hollow out rolls to make bowls, removing about half of the interior or enough to accommodate the egg. (Save hollowed bread for another purpose.)

  3. Place bread bowls on a parchment paper-lined baking sheet. Carefully crack an egg into each bread bowl. Drizzle each egg with 1 tbsp/15 ml cream. Sprinkle with salt and pepper.

  4. Bake for 15 minutes or until whites are just about set but yolks are still runny. Remove from the oven and let stand for 5 minutes to finish setting the whites. (To toast the caps, add to the baking sheet after 10 minutes of cooking.)

  5. Sprinkle eggs with fresh herbs just before serving.


  1. To ensure runny yolks, be sure to take out the bread bowls at 15 minutes or when the whites still look just a little unset as they will keep cooking as they stand. If you prefer firm yolks, bake for 20 minutes.

  2. Add 2 tbsp/30 ml grated hard cheese such as Parmesan, aged Cheddar or Gruyere to each bread bowl for added flavour.

  3. Line bread bowls with thinly sliced black-forest ham for added flavour and protein.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

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Tips: Storing Egg Yolks

To freeze egg yolks, add 1/8-teaspoon salt or 1 ½ teaspoons sugar or corn syrup to every ¼ cup of eggs.

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