- Italian bread 1 loaf (I used ciabatta)
- Eggs 4-6 • 130 kcal
- half-and-half ¼ cup (half double cream, half milk)
- Salt • 1 kcal
- Freshly ground black pepper
- Parmesan cheese ¼ cup grated (optional)
There’s not much that tastes better than eggs and toasted bread, and this ingenious recipe cooks both of them together for less mess and fuss.
Simply get a loaf of good Italian bread, create some nests for the eggs to go into, add the eggs and bake in the oven for 15 minutes. All you have to do then is portion the toasted bread out and enjoy the eggy goodness!
Eat as-is, or cook some bacon rashers to go with them.
Preheat the oven to 375F/170C fan/gas mark 5.
Line a large baking sheet with parchment or baking paper.
Use a small serrated knife to carefully cut 4-6 holes around 2 inches diameter into the top of the loaf.
Carefully insert the knife about ¾ of the way down the loaf, then work the knife around in a circle, taking care not to cut through to the bottom of the loaf. The eggs are going to go in these holes to bake.
Use your fingers to remove the circle of bread and discard (or eat with a bit of butter). Make more holes for the eggs, making sure you can fit enough holes in without them overlapping.
Crack an egg into each of the holes, and top each egg with 1 tablespoon of the half-and-half, then season with salt and pepper.
Sprinkle 1 tablespoon Parmesan over each egg if desired.
Put in the oven and bake until the egg white is set but the yolk is still slightly jiggly – around 10 to 15 minutes. Top with chopped herbs or chives if desired.
Let the bread cool slightly, then cut the loaf into even pieces using a serrated knife so that each piece has an egg in it. Serve immediately.