An Edible Communities Recipe Contest winner from one of our fellow Edible publishers around the country. The contest was generously sponsored by Niman
Ranch and its group of independent community farmers. Enjoy!
Ingredients
- 12 pull-apart brioche dinner rolls
- 4 free-range eggs
- 6 slices bacon or ham
- 1 jalapeño pepper, thinly sliced on a mandoline
- 1/2 cup mascarpone
- sea salt and freshly cracked pepper
Preparation
Use a small serrated blade to hollow the centers out from the rolls (save for another use such as croutons or bread crumbs).
In a bowl, beat eggs with salt and pepper and the jalapeño slices. With a butter knife, slather mascarpone on the insides of the rolls, then set each into the hollows of a muffin tin. Preheat oven to 350°F.
Line rolls with the bacon or ham and trim to fit. It is OK to have a little overlap – tastes great and looks just as good.
Carefully pour in egg mixture. Bake for 15 minutes or until the eggs barely jiggle when agitated. Allow to cool for 5 minutes and serve.
