Rustic Egg In Bread Bowl

Preheat oven 350°

Slice the top off of the sourdough roll and save the top.

Using a small knife, run the blade around the inside of the the outer edge of the roll. Be careful not to pierce the crust. With fingers remove the inside bread of the roll.

Place Canadian bacon, butter and cheese in the bottom of the bread bowl and with fingers press down to compact.

Crack your egg into the bread bowl. Top with a pinch of salt, freshly ground pepper and a pinch of cheese if you wish.

Carefully place bread bowl on a sheet pan lined with foil and set in oven.

Bake for 12 minutes. After 12 minutes, place the asparagus and the roll top on the same pan with the bread bowl and return to oven. Bake for another 8 minutes, for a total of 20 minutes, until egg has set and the white of egg is cooked for a runny yolk. For a hard yolk, cook for 10 minutes (instead of the additional 8), for a total of 22 minutes. Please note, oven times do vary so it’s a good idea to just keep an eye on it until it is cooked to your liking.

Remove from oven.

Stick the asparagus in the bowl and top with roll top. Serve and devour.