Good Eggs: 6 New Brunch Recipes

By Tara Bench

Planning a brunch? Step away from the scrambled eggs (boring!) and serve up a better version of a breakfast favorite.

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Photo by Yunhee Kim


We like any of these fillings: black beans, diced tomato, cheese, cooked sausage or bacon, potatoes, onions, mushrooms, spinach, and sliced ham.

Serves 4
Work: 10 minutes
Total: 35 minutes

4 small (3- to 4-inch) ciabatta or French bread rolls
2 tablespoons unsalted butter, softened
Salt and ground black pepper
3/4 cup assorted cooked fillings
4 eggs

1. Heat oven to 350 degrees F. with rack in lower third. Slice rounded tops off rolls, leaving a generous bottom. Hollow out rolls, leaving about 1/4-inch-thick wall. Brush inside with butter and season with salt and pepper.
2. Place rolls on a baking sheet and fill each with a few tablespoons of the fillings you're using, then crack an egg on top, making sure it doesn't run over the edges. Season again with salt and pepper and bake, tenting pan with foil after 10 minutes. Cook until egg is just cooked through, 22 to 25 minutes.

Per serving: 240 calories, 12.5g total fat, 6g sat fat, 467mg sodium, 20g carbs, 235mg chol, 12g protein, 1g fiber

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