Name: Baked Eggs Romesco in Brioche Bread Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: as many as you like!
Ingredients: 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

Ingredients

Scale

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

Instructions

Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
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.
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.
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.)

Notes

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

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