Make baked eggs in bread bowls Ingredients: crusty dinner rolls, as many as you want large eggs - one for each roll chopped fresh basil, parsley, chives, tarragon -anything you like cream salt and pepper grated Parmesan cheese or gruyère , or anything sharp (old cheddar, Gouda, Asiago…)
Directions: Preheat the oven to 350F. Slice the top off of each roll and remove the bread inside, leaving just the crusty shell (don't make it too thin-leave some bread in there for insurance against leaking). Place them on a baking sheet and crack an egg into each roll. Top each egg with some herbs, salt and pepper and about a teaspoon of cream. Sprinkle with Parmesan or other cheese. Bake for about 20 minutes, until eggs are set and bread is toasted. If you like, brush the tops of the buns with a little butter or oil and add them to the sheet about halfway through, to toast them as well.
Fall is notoriously busy, with its renewed school and work schedules and the beginning of so many extra-curricular activities. Shorter days seem to make it seem like there's even fewer minutes between the end of the workday and dinnertime. Fast and convenience foods become more popular at this time of year, but I prefer to have quick from-scratch dinner ideas on hand as backup. After all, there are plenty of options far better than ordering pizza, that not only save money, but will take 15 minutes (or thereabouts) - less time than pick-up or delivery. - By Julie Van Rosendaal
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