Oven-Baked Egg and Cheese Bread Boats

Quick Recipe Version (TL;DR)

• Yield: 4 egg boats (serves 4)
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes

Quick Ingredients

• 4 sturdy bread rolls (about 3–4 inches wide), such as kaiser rolls
• 2 tablespoons unsalted butter, melted
• 1/2 cup (56 g) shredded sharp cheddar cheese
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 4 large eggs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Do This

• 1) Heat oven to 375°F (190°C); line a baking sheet.
• 2) Cut a “lid” off each roll; hollow out the center, leaving 1/2-inch walls.
• 3) Brush insides with melted butter; toast rolls 5 minutes.
• 4) Add cheddar, chives, and parsley into each roll.
• 5) Crack 1 egg into each roll; season with salt and pepper.
• 6) Bake until whites are set: 14 minutes (soft yolk), 16 minutes (medium), or 18 minutes (firm).
• 7) Rest 2 minutes, then serve warm.

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Why You’ll Love This Recipe

• Everything bakes together in one neat package: toasty bread, gooey cheese, and a perfectly set egg.
• Easy to customize with whatever herbs, cheeses, or breakfast add-ins you like.
• Great for busy mornings and also impressive enough for brunch guests.
• No special equipment needed; a simple baking sheet works beautifully.

Grocery List

• Produce: fresh chives, fresh parsley
• Dairy: unsalted butter, sharp cheddar cheese, eggs
• Pantry: sturdy bread rolls, kosher salt, black pepper

Full Ingredients

For the egg boats

• 4 sturdy bread rolls (kaiser rolls work well; about 3–4 inches wide)
• 2 tablespoons unsalted butter, melted
• 1/2 cup (56 g) shredded sharp cheddar cheese
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely chopped fresh parsley
• 4 large eggs
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper

Optional (choose one or two)

• 4 teaspoons Dijon mustard (about 1 teaspoon per roll, spread inside before cheese)
• 1/4 cup (25 g) finely diced cooked ham (about 1 tablespoon per roll)
• 1/4 cup (30 g) cooked crumbled bacon (about 1 tablespoon per roll)
• 1/2 cup (45 g) baby spinach, chopped (about 2 tablespoons per roll)
• Pinch red pepper flakes (about 1/16 teaspoon per roll)

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Arrange an oven rack in the center position. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper for easy cleanup, or lightly grease the pan.

If your rolls like to wobble, you can tear off a tiny sliver from the bottom to create a flat base (be careful not to cut through). You can also nestle the rolls close together so they support each other while baking.

Step 2: Hollow out the rolls to make “boats”

Using a serrated knife, cut a thin “lid” off the top of each roll (about 1/2 inch thick). Set the lids aside.

Use your fingers to gently pull out some of the soft interior bread, creating a cavity. Leave a sturdy wall and base of about 1/2 inch all around so the roll can hold the egg without leaking. Save the scooped bread for crumbs, croutons, or breakfast strata.

Step 3: Toast the insides for a crisp, leak-resistant base

Brush the inside of each hollowed roll (and the underside of the lids, if you like) with the 2 tablespoons melted butter.

Place the rolls on the prepared baking sheet and bake for 5 minutes. This quick toast helps the bread hold up to the egg and keeps the bottom from turning soggy.

Step 4: Add cheese and herbs

Remove the pan from the oven. Divide the 1/2 cup shredded cheddar among the rolls, sprinkling it into the bottom first (this acts like a “cheese raft”).

Sprinkle in the chives and parsley, saving a small pinch of chives for garnish if you’d like. If you’re using optional add-ins (like ham, bacon, or spinach), add them now on top of the cheese so the egg can settle in around them.

Step 5: Crack in the eggs cleanly

Crack each egg into a small bowl or ramekin first (this makes it much easier to keep the yolk intact and avoid stray shell). Then gently slide 1 egg into each bread cavity.

Season the tops evenly with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper (divide it across all four). For a little heat, add red pepper flakes if using.

Step 6: Bake until the eggs are set the way you like

Return the baking sheet to the oven and bake at 375°F (190°C) until the egg whites are set and no longer translucent. Choose your finish:

• 14 minutes: whites set, yolks still soft
• 16 minutes: yolks slightly jammy
• 18 minutes: yolks mostly firm

Ovens vary and roll size matters. If the whites aren’t fully set at your chosen time, bake 2 minutes more. (If your rolls are deeply browned before the eggs are done, loosely tent the pan with foil.)

Step 7: Rest briefly, garnish, and serve

Let the egg boats rest on the pan for 2 minutes so the whites finish setting and the cheese settles.

Top with the reserved chives or a little extra parsley. Serve warm as-is, or place the toasted “lids” on the side for dipping.

Pro Tips

• Pick the right rolls: Sturdy, thick-crusted rolls (like kaiser) hold their shape best. Very soft rolls can collapse and leak.
• Toast first: That 5-minute pre-bake is the difference between crisp and soggy.
• Use a bowl for each egg: It’s easier to slide the egg into the cavity without breaking the yolk or overflowing the bread.
• Cheese “raft” method: Putting cheese in first helps seal tiny gaps and protects the bread from moisture.
• Control browning: If the rolls brown too fast, tent loosely with foil for the last few minutes.

Variations

• Mediterranean: Swap cheddar for 1/2 cup (60 g) crumbled feta, add 1/4 cup (40 g) diced tomatoes (seeded), and use parsley plus a pinch of dried oregano.
• Smoky ranch-style: Use 1/4 cup (30 g) crumbled bacon and swap parsley for 2 tablespoons chopped green onions; finish with a pinch of smoked paprika.
• Veggie-packed: Add 1/2 cup (45 g) chopped baby spinach and 1/4 cup (25 g) finely diced sautéed bell pepper; use cheddar or Monterey Jack.

Storage & Make-Ahead

These are best hot from the oven. If you have leftovers, cool completely, then wrap each egg boat tightly and refrigerate for up to 2 days. Reheat on a baking sheet at 350°F (175°C) for 10 minutes, or until warmed through.

Make-ahead tip: You can hollow the rolls, chop the herbs, and shred the cheese up to 24 hours in advance. Store the bread at room temperature (well wrapped) and refrigerate the cheese and herbs. Crack and bake the eggs right before serving for the best texture.

Nutrition (per serving)

Approximate per 1 egg boat (1/4 recipe): 330 calories, 16 g protein, 18 g fat, 27 g carbohydrates, 2 g fiber, 520 mg sodium. Values vary by roll size and cheese brand.