A creative and delicious “egg”sperience.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Cut a thin slice off the top of the rolls. Carefully remove the center of the roll, leaving about half an inch (one centimeter) to the ends. (You can use the bread you remove for a stuffing or to make croutons.) Place sandwich boats on the baking sheet.
Place one teaspoon of diced onion inside each cavity and sprinkle with salt and pepper.
Place half a teaspoon of butter in the center of each boat.
Carefully crack an egg and pour over the onions (without breaking the yolk). Sprinkle with additional salt and pepper and one teaspoon Parmesan cheese.
Bake for 15 to 17 minutes, until the egg whites are set and the yolks are still loose.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz