Sometimes, in the morning, I just don't feel like having the same usual breakfast. So I started making eggs in bread shells in the oven. They are easy to make and look great on the table, especially if you have someone with you or want something different. Baked potatoes with thyme and parsley on the side go very well and don’t require much attention. I've made this recipe several times, especially when I need something practical yet filling.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Baking Time: 15 minutes for eggs, 10 minutes boiling + baking for potatoes
Servings: 4
Difficulty: easy
Recipe Type: breakfast/appetizer
Ingredients
4 eggs
8 slices of bread
a little butter
salt
pepper
4 medium potatoes
2 sprigs of thyme
4 tablespoons of olive oil
a few sprigs of parsley
(optional) grated cheese for serving
Preparation Steps
1. Preheat the oven to 150°C.
2. Take 8 slices of bread. From 4 of them, carefully remove the inside, creating a sort of frame. The other 4 remain whole.
3. Spread a little butter on all 8 slices.
4. Place 4 whole slices in the pan, buttered side up. On top of each, place a bread frame (the cut slices), also buttered side up.
5. Crack an egg into the hollow of each frame.
6. Sprinkle salt and pepper over the eggs.
7. Put the pan in the oven, on the middle rack. Bake for about 15 minutes or until the eggs are cooked to your liking.
8. Meanwhile, peel and wash the potatoes. I cut them into cubes beforehand, but you can boil them whole if you prefer.
9. Boil the potatoes in salted water for about 10 minutes, just until they soften a bit.
10. Drain the potatoes and place them on a baking sheet lined with parchment paper.
11. Sprinkle salt, pepper, add the thyme sprigs, and drizzle with olive oil.
12. Bake the potatoes in the oven until they become golden. The time may vary depending on the oven and the size of the pieces, usually 15-20 minutes.
13. Chop the parsley finely and sprinkle it over the potatoes taken out of the oven.
14. When ready, you can sprinkle grated cheese over the eggs in bread if you want something more substantial.
Why I Make This Recipe Often
I keep coming back to this combination because it doesn’t take long, doesn’t require complicated techniques, and always turns out well. It’s a hearty breakfast or even a quick lunch. I can adapt it based on what I have at home, and the potatoes bake at the same time as the eggs, so I don’t waste time with multiple dishes.
Tips and Variations
Tips
Spread the slices well with butter, otherwise they will dry out while baking. You can leave the yolk runny if you prefer, but after 15 minutes at 150°C, it's usually medium to hard. Thicker slices of bread hold the egg better, but regular ones work too. Don’t leave the eggs too long, or they become hard and rubbery.
Substitutions
You can use any type of bread – baguette, toast, or even a long loaf if you cut it lengthwise. Butter can be replaced with margarine or a little olive oil. If you don’t have thyme, rosemary works for the potatoes as well. For a lighter version, skip the butter, but the texture will be a bit different.
Variations
You can add grated cheese or other cheese over the eggs before baking. Sometimes I put a thin slice of ham under the egg if I have some in the fridge. The potatoes can also be seasoned with paprika or crushed garlic before baking for an extra flavor boost.
Serving Ideas
They pair well with a simple salad on the side or with a few slices of fresh tomatoes. For kids, you can cut the bread into more interesting shapes with a cookie cutter before making the frames. For lunch, I’ve also served them with a dollop of sour cream or yogurt.
Frequently Asked Questions
Can I use smaller or larger eggs?
You can use medium or large eggs, but if they are very large, they might overflow from the frame. For very small eggs, adjust the baking time down by 2-3 minutes.
Can I make the eggs on the stovetop instead of the oven?
The recipe is designed for the oven to bake evenly without flipping the bread. On the stovetop, it’s hard to cook the egg the same way without burning the bread underneath.
Can I prepare the potatoes a day in advance?
Boiled potatoes can be kept in the fridge and baked the next day, but their texture won’t be as crispy on the outside.
Can it be made without butter?
Yes, but the bread will come out drier, especially at the edges.
What can I serve if I don’t want potatoes?
You can choose grilled vegetables, a green salad, or even simply steamed green beans.
Nutritional Values
Approximately, for one serving (one egg in a bread shell + one serving of potatoes):
Calories: approx. 400-450 kcal
Protein: 13-16 g
Carbohydrates: 45-55 g
Fats: 15-18 g
Values are approximate and may vary depending on the type of bread and the amount of oil used.
Storage and Reheating
Eggs in bread shells do not keep well for later – the bread dries out, and the egg loses its pleasant texture. Baked potatoes can be kept for a day in the fridge and reheated quickly in the oven or on the stovetop, but not in the microwave, as they become soft. I recommend cooking both the eggs and the potatoes to be consumed immediately.
Quick Info
Total Time: about 40 minutes
Preparation Time: 10 minutes
Baking Time: 15 minutes for eggs, 10 minutes boiling + baking for potatoes
Servings: 4
Difficulty: easy
Recipe Type: breakfast/appetizer
Ingredients
4 eggs
8 slices of bread
a little butter
salt
pepper
4 medium potatoes
2 sprigs of thyme
4 tablespoons of olive oil
a few sprigs of parsley
(optional) grated cheese for serving
Preparation Steps
1. Preheat the oven to 150°C.
2. Take 8 slices of bread. From 4 of them, carefully remove the inside, creating a sort of frame. The other 4 remain whole.
3. Spread a little butter on all 8 slices.
4. Place 4 whole slices in the pan, buttered side up. On top of each, place a bread frame (the cut slices), also buttered side up.
5. Crack an egg into the hollow of each frame.
6. Sprinkle salt and pepper over the eggs.
7. Put the pan in the oven, on the middle rack. Bake for about 15 minutes or until the eggs are cooked to your liking.
8. Meanwhile, peel and wash the potatoes. I cut them into cubes beforehand, but you can boil them whole if you prefer.
9. Boil the potatoes in salted water for about 10 minutes, just until they soften a bit.
10. Drain the potatoes and place them on a baking sheet lined with parchment paper.
11. Sprinkle salt, pepper, add the thyme sprigs, and drizzle with olive oil.
12. Bake the potatoes in the oven until they become golden. The time may vary depending on the oven and the size of the pieces, usually 15-20 minutes.
13. Chop the parsley finely and sprinkle it over the potatoes taken out of the oven.
14. When ready, you can sprinkle grated cheese over the eggs in bread if you want something more substantial.
Why I Make This Recipe Often
I keep coming back to this combination because it doesn’t take long, doesn’t require complicated techniques, and always turns out well. It’s a hearty breakfast or even a quick lunch. I can adapt it based on what I have at home, and the potatoes bake at the same time as the eggs, so I don’t waste time with multiple dishes.
Tips and Variations
Tips
Spread the slices well with butter, otherwise they will dry out while baking. You can leave the yolk runny if you prefer, but after 15 minutes at 150°C, it's usually medium to hard. Thicker slices of bread hold the egg better, but regular ones work too. Don’t leave the eggs too long, or they become hard and rubbery.
Substitutions
You can use any type of bread – baguette, toast, or even a long loaf if you cut it lengthwise. Butter can be replaced with margarine or a little olive oil. If you don’t have thyme, rosemary works for the potatoes as well. For a lighter version, skip the butter, but the texture will be a bit different.
Variations
You can add grated cheese or other cheese over the eggs before baking. Sometimes I put a thin slice of ham under the egg if I have some in the fridge. The potatoes can also be seasoned with paprika or crushed garlic before baking for an extra flavor boost.
Serving Ideas
They pair well with a simple salad on the side or with a few slices of fresh tomatoes. For kids, you can cut the bread into more interesting shapes with a cookie cutter before making the frames. For lunch, I’ve also served them with a dollop of sour cream or yogurt.
Frequently Asked Questions
Can I use smaller or larger eggs?
You can use medium or large eggs, but if they are very large, they might overflow from the frame. For very small eggs, adjust the baking time down by 2-3 minutes.
Can I make the eggs on the stovetop instead of the oven?
The recipe is designed for the oven to bake evenly without flipping the bread. On the stovetop, it’s hard to cook the egg the same way without burning the bread underneath.
Can I prepare the potatoes a day in advance?
Boiled potatoes can be kept in the fridge and baked the next day, but their texture won’t be as crispy on the outside.
Can it be made without butter?
Yes, but the bread will come out drier, especially at the edges.
What can I serve if I don’t want potatoes?
You can choose grilled vegetables, a green salad, or even simply steamed green beans.
Nutritional Values
Approximately, for one serving (one egg in a bread shell + one serving of potatoes):
Calories: approx. 400-450 kcal
Protein: 13-16 g
Carbohydrates: 45-55 g
Fats: 15-18 g
Values are approximate and may vary depending on the type of bread and the amount of oil used.
Storage and Reheating
Eggs in bread shells do not keep well for later – the bread dries out, and the egg loses its pleasant texture. Baked potatoes can be kept for a day in the fridge and reheated quickly in the oven or on the stovetop, but not in the microwave, as they become soft. I recommend cooking both the eggs and the potatoes to be consumed immediately.