Egg Bread Bowl
An easy, healthy way to start the day!
Yield: [3 servings]
Prep time: [15 mins]
Total time: [45 mins]
Bread rolls | 6 rolls - white or wholemeal
Eggs | 6 eggs
Ham | sliced
Chives | handful - chopped
Preheat the oven at 180°c/gas mark 4. Lightly grease a baking tray with oil spray. Using a bread knife, cut the tops off each bread roll and set aside, cut around the edges of each roll and using your fingers, gently remove the bread from the centre. If you like, you can compress the inner walls of the rolls with your fingers to make the opening a little bit bigger, to accommodate the eggs.
Arrange the rolls on the prepared baking tray. Add a slice of ham, bacon or tomato to the bottom of each bread roll. This will act as a barrier and stop the eggs from soaking through the bread. Gently crack one egg into each roll and season well with salt. Bake the bread bowls for roughly 20 - 25 minutes or until the egg whites are set. Remove the bread bowls from oven and rest for 3 - 5 minutes. In the meantime, bake the bread tops for roughly 5 minutes or until golden brown.
Sprinkle the eggs with black pepper and garnish with chopped chives. Serve immediately with the toasted tops covered in butter ready to dip into the yolks.
Tip! - Try topping the eggs with grated cheese before putting in the oven.
Remember: All meat ingredients are optional. Please feel free to substitute any ingredients to your preference.