Recipe: Stuffed Breakfast Rolls
4 bread rolls (soft or crusty)
4 small slices deli turkey slices
4 eggs, at room temperature
½ cup shredded mozzarella cheese
1 spring onion, chopped
1 tbsp fresh parsley, finely chopped (optional)
1 Preheat oven to 180C.
2 Cut the tops off the bread rolls.
3 Scoop out the centre, using a small knife to cut a round outline before scooping out the centre. Reserve the bread filling.
4 Line the bread bowl with a layer of deli turkey.
5 Crack in an egg.
6 Top each with two tablespoons of mozzarella cheese, spring onions and a sprinkle of parsley (optional).
7 If you like, you can make sandwiches from the rolls by placing the top half of the rolls on top at this stage.
8 Wrap the rolls in foil and place in the oven to bake for 10 to 15 minutes.
9 Check them at 10 minutes so the eggs are cooked to preference. For very runny yolks, 10 minutes should be fine, for more cooked yolks, leave for 15 minutes.
10 Remove the rolls from the oven, unwrap and serve immediately.