Baked Eggs Bolognese in Brioche

A fancy name for a simple, warm, comforting dish.

Over the past several weeks, I have been watching someone struggle with a difficult life lesson. Of course, it reminds me of some of the more painful lessons in my own life that transformed me into the person I am today. It is really hard to watch someone struggle, though. As a mother, I just want to make everything better, take away the struggles and pain. I made some attempts to coach and mentor, but in the end, I know he has to make his own path. I wish him well on his journey of life, and hope he learns and grows from these struggles. From what I hear, he is already thinking ahead to his next adventure and that warms my heart.

So this recipe is about a transformation of sorts, too … I transformed some leftover pasta sauce and day-old buns into a perfectly soothing breakfast: warm baked eggs baked in a meaty Italian Bolognese sauce with melted cheese in a soft Brioche bun. They are quite simple to make … and you could make these with purchased Bolognese and buns if you don’t have time to make your own. But once you have the buns and the sauce made, the eggs are so easy to make and so delightful and warm and comforting to eat.

And if you decide you want to take on these tasks yourself (they are really quite easy), you will have several meals just from these two recipes, since the sauce is so lovely on pasta and the buns are great for burgers and sandwiches and such:

• The Bolognese sauce
• The Brioche buns

Baked Eggs Romesco in Brioche Bread Bowls

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: as many as you like!

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Ingredients

Scale 1x2x3x

For each serving:

• 1 brioche bun (recipe here)
• 1 egg
• About 1/4 cup Bolognese sauce (recipe here)
• 2 – 4 Tablespoons shredded Italian blend of cheeses
• Salt & fresh ground pepper

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Instructions

1. Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
2. Cut the top 1/4 off of each bun and carefully hollow out the inside of the bun, making sure that the bottom is intact (no holes), while making enough room to fit in an egg and some sauce and cheese.
3. Spread a good layer of Bolognese sauce around the bottom of the hole in the bun to cover it, then sprinkle with a bit of cheese, and crack the egg into the hole. If you find there’s not quite enough room for the egg, you can gently pull on the top edges of the bun to make it a little wider.
4. Sprinkle with a bit of salt & pepper, then add the rest of the sauce and more cheese on top. Bake at 350 for about 15 minutes or until the egg white is set, but the yolk is still runny. (You may need to take a bun out and check the egg white by gently pulling the top of the bun to see if the egg white is set. If not, bake longer.)

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Thursday Favorite Things, Foodie Friends Friday, The Weekend Social, Weekend Potluck, What to Do Weekends, Munching Monday and Let’s Get Real.