Breakfast Brioche Bowls

egg boats


4 brioche rolls

2 slices bacon, diced

1 large shallot, diced

1/2 cup fresh arugula

4 eggs, whisked

1/4 cup grated cheese

salt/peper to taste


Cut a thin slice off the top of each roll. Scoop out the bread inside and set the bread bowls aside on a baking sheet. In a small skillet, cook bacon, shallots, and spinach. Season with cheese and Salt/Pepper. Let cool. Stir eggs into the mixture and pour into bread shells. Bake at 350 degrees for 20 minutes. Put the top back on to the rolls and bake an additional 5 minutes until golden and the eggs are cooked.

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