Baked Eggs in Bread Bowls with Manchego Cheese, Asparagus and White Truffle Oil

Take, "brunching" to the next level with these, Baked Eggs in Bread Bowls with Manchego Cheese, Asparagus and White Truffle Oil...



Cook time depends on how you prefer the consistency of your egg yolk.  If you plan to plate it and serve with a knife and a fork, you may desire a runny yolk.  If you would like to serve them hors d'oeuvre style, you'll want your yolk like that of a hard boiled egg (shown here).

Here I used small crusty dinner rolls.  If you want to make them larger, a round Kaiser roll would work perfectly!  Thin asparagus works best in this dish, but thick asparagus is fine too...you may just want to chop it a bit (it all depends on how you want it to look!)

The classic combination of bread, eggs, cheese, asparagus and white truffle oil, makes a beautiful presentation and is simply addicting!

 

Baked Eggs in Bread Bowls with Manchego Cheese, Asparagus and White Truffle Oil

Preheat your oven to 350.

Slice a crusty dinner sized roll in half horizontally and dig out some of the bread to create 2 bread bowl. (If bread bowls are not able to sit upright, you may want to slice a tiny bit of bread off the bottom to make them level as you do not want the egg yolk to slip off)

Spray 2 ramekins well with cooking spray.

Place bread bowls into the prepared ramekins and place about 2-3 T. of your favorite cheese inside - (I used Manchego but Fontina, Brie, Parmesan, Swiss, cheddar all come to mind)

Place your ramekins with bread and cheese in the oven for 5-6 minutes (you want the cheese to slightly melt.)

Remove ramekins from the oven and carefully crack one egg into each bread bowl (so you'll need 2 eggs). (You do not want to break the yolk nor have the yolk slip off the top of the bread, so take care to keep the yolk whole and on top.)

Carefully place ramekins back into the oven until your egg whites are cooked and the yolk is to your liking: 15-20 minutes for a runnier yolk, 20-25 for a yolk similar to that of a hard boiled egg.

The last seven minutes the eggs are cooking, place the 8 asparagus spears cut in half in a pan with just a touch of water and cook in the oven. (You want the asparagus to be tender but not mushy.)

Remove baked eggs and asparagus from the oven.

Using an oven mit, remove baked eggs from the hot ramekin with a spoon and plate. Place asparagus on top of each bread bowl and drizzle with 1/4 tsp white truffle oil per baked egg. Add shaved or grated cheese if desired.

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