Bacon And Eggs In A Bread Bowl Panera Bread Recipes
BACON, EGG AND CHEESE BREAD BOXES
These decadent breakfast boxes (like bread bowls but square) use bacon in a couple of ways: Crispy pieces are sprinkled on top and the eggs are cooked in the smoky drippings. Make these when you have a crowd coming over for the most-important meal of the day.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 375 degrees F.
- Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
- Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes.
- Meanwhile, heat a large non-stick skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer the bacon onto a paper-towel lined plate. Reserve the bacon fat in the skillet and adjust the heat to low. Whisk the milk and eggs with a large pinch of salt and pepper and add to the skillet. Continue stirring the eggs, scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes.
- Divide the hot eggs between the 4 boxes and top with the remaining cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Top with the crispy bacon and serve hot with hot sauce and additional salt and pepper.
BACON, EGG AND CHEESE TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
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HOW TO MAKE A COPYCAT PANERA BREAD BOWL AT HOME
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- Mix the dough. In the bowl of a stand mixer fitted with a dough hook, combine the yeast and water. Then, add the sugar, salt and 3 cups of flour.
- Knead. Increase your mixer to its second speed and knead the dough for 5 to 7 minutes until it’s smooth and elastic. Alternatively, you can also turn the dough out onto a lightly floured surface and knead by hand for 6 to 8 minutes.
- Proof. Place the dough in a greased bowl, turning once to grease the top. Cover with a kitchen towel or plastic wrap and let the dough proof in a warm place until doubled, about 30 minutes.
- Shape and rise. Preheat the oven to 500°. Then, punch the dough down and divide it into six equal-sized balls, about 265 grams each. Place the balls 3 inches apart on two greased baking sheets.
- Score and bake. Prior to baking, brush the risen dough balls gently with egg wash and then spray with water. Using a sharp knife (or a bread lame), score the dough with shallow cuts in an “X” pattern.
- Hollow. To hollow out the loaves and turn them into bread bowls, use a serrated knife to slice off the top of the bread. For best results, angle the knife and carve around the “X” on the top of each loaf—almost in the same way that you would remove the top from a pumpkin when carving a jack-o-lantern.
- Fill. Finally, fill each bread bowl with a warm soup, chili or dip of your choice. Serve immediately! What to Serve in Bread Bowls. Soup. Broccoli cheddar, French onion, tomato…the options are limitless.
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