Breakfast in Bread – Inspired by The Barge House

As soon as this “Breakfast in Bread” video began making its way around my social media feeds, I knew I’d be attempting it soon. The viral video depicts all sorts of brunch ingredients baked into a bread bowl, a dish served by The Barge House in London.  I bought some large dinner rolls to try it out (lacking real bread bowls), and they were delicious! With the flavors of a warm breakfast pizza in bowl form, this is not one of my quicker recipes, but would be an amazing treat for yourself as weekend brunch. I want to experiment with meatier ingredients in the future, but for now, I hope you like my pasta sauce and veggie version!

Breakfast in Bread Recipe


  • 2 eggs
  • 2 bread bowls or large dinner rolls
  • About 2 cups red pasta sauce (I used Italian sausage and garlic marinara)
  • A handful of shredded parmesan cheese
  • Optional: chopped veggies (I threw in some zucchini and yellow squash)
  • Seasoning of your choice (I used a Tuscan spice mix and basil)

Estim. Prep & Cooking Time: 20-25 mins.


  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or tin foil.
  • If you’re using pre-prepared bread bowls that already have the center cut out, skip this step: Use a knife (preferably serrated) to cut a circular hole out of each bread roll. The holes need to be deep enough to contain the eggs and some sauce without overflowing a lot, but still leave a decent layer of bread at the bottom, about half of a centimeter high. Place rolls on the baking sheet.
  • Use a ladle to scoop a layer of pasta sauce into each roll. Don’t fill the holes, but line them with a thick layer of sauce, including the side walls. Feel free to drizzle extra sauce on the top edge of the hole.
  • If you haven’t already, chop your veggies into a small pieces (I used zucchini and yellow squash because that’s what I had, but tomato would be good, too!), and place a few pieces in each bread roll.
  • Sprinkle some parmesan all over the sauce and veggies in each roll.
  • Crack an egg into each bread roll. Each roll should be filled about to the top, now. If you have extra room and more sauce or veggies, feel free to add a little more on top, if you wish.
  • Season to your preference – I used a Tuscan spice mix and basil.
  • Bake for about 16-18 minutes, checking at the 10 and 25 minute marks to see if the egg whites are set to your preference, but the yolks are still soft (they’ll jiggle a little if they’re still soft, but won’t move at all if they’re cooked through). I like whites to be cooked through, but the yolk still soft, which was done at 18 minutes.
  • Let cool, use a knife to break your bread apart Barge House style, take pictures of your work, tag me, and enjoy! You can eat these properly with a knife and fork, OR you can pull them apart with your hands and dip parts of the bread in the yolks.

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