Ah brunch, my one true love. That lethargic weekend feast which often develops into a full-day activity. Of course, I appreciate brunch for the food, but it is the concept behind this leisurely repast which excites me. The essence of this meal is conversation. It's a time for chatting; for catching up about your week (your life, your family, your new shampoo) in the company of good friends over a delicious table. This weekend was no exception. I recently enjoyed a dinner of lobster bisque served in a bread bowl, as I ate my soup the limitless potential of this doughy vessel dawned upon me. After further research, I stumbled on the baked egg bread bowl and decided to take a stab at this savory concept - while keeping the recipe healthy and simple.
Ingredients:
2 sourdough rolls
1 tablespoon margarine
6 large tablespoons cheddar cheese, shredded
2 eggs
1 pinch of salt and pepper
2 tablespoon parsley
6 asparagus (optional)
Serves 2Directions:
+ Preheat oven 350°
+ Slice top of the sourdough roll and save top
+ With fingers remove the inside of the bread, hollowing out to bowl shape
+ Be sure to leave at least 2-3 inches of bread along the bottom (do not make bowl too deep)
+ Place 2 tablespoons of shredded cheese in each bowl
+ Crack egg into bowl, and top with pinch of salt & pepper and 1 tablespoon cheese
+ Place bread bowl onto cooking sheet and bake for 12 mins
+ (Optional) Add asparagus and roll top on same cooking sheet and set back in oven
+ Bake another 10 minutes (22 mins total) until egg has set and white of egg is cooked
+ Remove from oven and garnish with parsley
+ (Optional) Add asparagus to bowl or serve on side
+ Devour with a friend! 
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