Meet my new favorite brunch dish: Hawaiian Roll Egg-in-a Hole. You might be familiar with egg-in-a-hole as a beloved childhood breakfast dish, but this version is easier to cook for a crowd, and delivers big on flavor.
Serve this egg bake for family brunch, or whip it up when you’re feeding a hungry crowd. Here are my tricks for nailing it every time.
The Best Eggs for Hawaiian Roll Egg-in-a-Hole
At first glance, this recipe is pretty straightforward: Make a well in each roll, crack in an egg, and bake! But if you’ve tried this process without a recipe, as I once did, you’ll find that the standard large egg takes so long to cook that by the time the whites in the center eggs are set, the exterior eggs are cooked solid. For the best jammy yolks, use medium eggs for this dish instead. You’ll need one dozen.
If you find yourself with only large eggs, don’t despair. Draining off just a bit of each white (about a tablespoon) will work, too. To do this, you can crack the eggs over a container and separate out a bit of white, or you can crack each egg into a fine-mesh strainer and drain off a bit of the white that way too.
As for the other ingredients, I love prosciutto and Parmesan, but thinly sliced ham or cheddar would be lovely too. Just don’t forget to season each egg, and add some fresh herbs before serving.