A delightful twist on the classic breakfast, these bread bowls are filled with savory ingredients and baked to perfection.
Preheat your oven to 200°C (400°F).
Preheating ensures even cooking and the perfect texture for your bread bowls.
Cut the tops off the bread rolls and hollow out the insides, leaving a thick shell.
Save the removed bread for making breadcrumbs or croutons later.
In a saucepan, sauté the diced pancetta and chopped onion until golden and fragrant.
Stir occasionally to prevent sticking and ensure even cooking.
Melt the butter in a small saucepan and mix in the Worcestershire sauce.
This mixture adds a rich flavor to the bread bowls.
Brush the inside of each bread roll with half of the butter mixture.
Ensure even coverage for a flavorful crust.
Crack an egg into each bread roll, then top with the pancetta and onion mixture.
Be careful not to break the yolk for a visually appealing presentation.
Season with salt and pepper, sprinkle with grated Gouda cheese, and place the tops back on the rolls.
Adjust the seasoning to your taste preferences.
Brush the tops of the rolls with the remaining butter mixture and place them on a baking tray.
Lining the tray with parchment paper can make cleanup easier.
Bake in the preheated oven for 15 minutes or until the eggs are cooked to your liking.
Check the eggs halfway through to ensure they are cooked as desired.
Serve the bread bowls warm and enjoy your delicious breakfast.
Garnish with fresh herbs for an extra touch of flavor and color.
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