Temps de cuisson: 3 hours Portions: 4
1 lb Frozen bread dough loaf
1 scallion (large, thinly sliced)
1/2 tablespoon curly parsley leaves(chopped)
1/2 tablespoon Basil or Tarragon leaves (chopped)
2 tablespoons heavy cream
3 oz cream cheese(cut into 3/4" pieces)
2 tablespoons butter
pinch salt and pepper
Thaw frozen bread dough until pliable. Slice loaf crosswise into 6 equal parts. On lightly floured board, roll 4 of the pieces into 6" diameter circles. Place 4 custard cups upside down on a cookie sheet. Lightly grease sheet and bottoms of cups. Lay dough circles on cups.
Cut remaining 2 dough pieces in half. Stretch and roll dough between hands to form 10" ropes(handles). Twist and place on sheet in half circles. Bake all for 20 minutes @ 350 degrees or until golden brown. Remove baskets from cups and cool slightly before connecting handles. Use sharp knife to make two slits in top rim of basket, insert ends of handles and pinch bread together.
Combine and set aside the three chopped herbs.Combine eggs and cream. Stir in herbs,cream cheese, salt and pepper.
In a heavy 10" non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds. Lower heat to med. low and keep stirring, scraping up any egg sticking to the pan. Remove when moist but approaching firmness, about 3 minutes.
Place egg mixture in each basket and serve hot.
Accompany with orange sections and breakfast meats.