Creamy Spinach and Egg Bread Bowls

Preheat oven to 375ºF.

Using a serrated knife, cut a sizable hole off the top of the roll. Remove some of the bread to create a bowl, but do not hollow out all of the bread (see photos in post). Set aside.

In a small sauce pan, melt butter, then whisk in flour. Continue to whisk until it becomes thick and light brown. Set aside.

In another small sauce pan, add heavy cream, garlic (optional) and a pinch of salt and pepper. Bring cream to a boil. Add flour and butter mixture and whisk into the cream while it’s still boiling. Once sauce is thickened, remove from heat and stir in spinach leaves. Continue to stir until the leaves are wilted and evenly distributed in the sauce. Remove pan from heat.

Place bread bowls on a baking sheet. Spoon sauce into each bread bowl. Crack an egg into each bread bowl over the sauce.

Bake 20–25 minutes, or until egg is fully cooked. Serve immediately.