Though it’s true we spend many weekends watching football in our house, it’s not the kind with the brown, pigskin ball. Our television is tuned to English Premier League soccer matches on Saturday and Sunday mornings.  We both have favorite teams, but almost every weekend features and exciting match to look forward to, no matter who we root for.

My husband is a dedicated Liverpool Football Club supporter and, lucky for him, they’re playing exceptionally well this season. On Sunday, they played the ever popular Manchester United, a match he looks forward to every season as many of our friends and family members are fans of the opposing team. I made a special brunch so he wouldn’t have to peel his eyes from the television: these breakfast bread bowls are customizable and an easy and clever way to cook a full breakfast in one, edible vessel.

Breakfast Bread Bowls

4 round rolls

2 tablespoons unsalted butter, melted

2 tablespoons Dijon mustard

4 large eggs

Suggested additions:

Cooked bacon, sausage, pork roll or scrapple

Vegetables: tomatoes, asparagus, spinach, cooked onions

Herbs: parsley, basil, cilantro

Salt and pepper, to taste

Preheat oven to 350 degrees. Slice just the very top of the rolls off and gently remove filling with fingers, hollowing out roll. Brush with melted butter, then Dijon mustard. Fill with additions like cooked breakfast meats and vegetables, adding enough to fill roll about 1/3 of the way. Top with additional items. Crack one egg into each roll. Place rolls on small baking sheet and cook for 10 minutes. Remove and gently cover with foil, then cook for about 25 more minutes, until eggs are set. Sprinkle with fresh herbs, salt and pepper and serve.

This is a recipe for the ultimate breakfast sandwich. Everything is baked together in a hollowed out roll, meaning no bite goes without a little taste of everything. It’s also pretty portable, and the filling isn’t likely to fall out of the sides as with a traditional breakfast sandwich on two pieces of bread. The cook can appreciate it as well, as this recipe won’t dirty every dish in the kitchen and it won’t take all morning to prepare. My favorite aspect is the customizable additions and toppings; I made mine with asparagus, sundried tomatoes and cheese, while my husband’s included extra bacon.

Even though Joe didn’t have to tear his eyes from the game to get breakfast, he did break from the action to tell me how delicious our meal was. I’m not sure which was better: the Liverpool win this weekend or these breakfast bowls.