The Ultimate Edible Breakfast Bowls
Don’t Just Eat the Filling—Eat the Bowl
Why settle for a plate when you can have an edible one? These bread bowls are the ultimate comfort food for a weekend brunch.
The trick to a perfect bread bowl is achieving a toasted, crunchy exterior while keeping the egg inside silky and tender. The Whatever Pan is the ideal vessel here; its cast aluminum body provides deep, consistent heat that crisps the base of the bread while the glass lid can be used to control the steam if you prefer a softer egg. Combined with the nutty melt of Gruyère and the punch of pancetta, it’s a high-impact dish with minimal cleanup.
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Serves
4
Course
Breakfast/Brunch
Prepare
15 mins
Cooks
25 mins
4 crusty hard rolls (Sourdough or Kaiser work well)
1/2 cup pancetta, chopped
1/2 cup fresh mushrooms, finely chopped
4 large eggs
1/4 cup Gruyère cheese, shredded
Salt & black pepper, to taste
1 Preheat your oven to 180°C/350°F.
2 Place your Whatever Pan on the stovetop over medium heat. Fry the pancetta until crispy and golden. Remove the pancetta and set aside, leaving a little of the rendered fat in the pan for extra flavor.
3 Using the smallest blade from your Chopaholic Knife Set, carefully slice the tops off the rolls.
4 Hollow out the bread, leaving a sturdy 3cm (1/2 inch) shell. Be careful not to pierce the bottom!
5 Arrange the hollowed shells inside the Whatever Pan. Divide the chopped mushrooms and crispy pancetta evenly between the four rolls.
6 Gently crack one egg into each roll. If your rolls are small, you may need to remove a bit more bread to fit the egg.
7 Top each egg with a generous sprinkle of shredded Gruyère cheese and season with salt and pepper.
8 Transfer the Whatever Pan to the oven and bake for 20 minutes, or until the egg whites are fully set but the yolks remain slightly jammy.
9 Serve immediately while the bread is hot and the cheese is molten.
| Nutrient | Amount |
|---|---|
| Energy | 1,465kJ / 350kcal |
| Fat | 18g |
| Saturated Fat | 8g |
| Carbohydrates | 28g |
| Sugars | 2g |
| Protein | 19g |
| Salt | 1.2g |