Breakfast Baked Egg Roll With Prosciutto & Cheddar

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This looks like a really nice breakfast dish which was in a booklet put out by one of our national supermarkets."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (144 g)
  • Calories 293.2
  • Total Fat - 13.6 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 237.2 mg
  • Sodium - 793.6 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.6 g
  • Protein - 22.4 g
  • Calcium - 320.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 180C.

Step 2

Cut the tops from the bread rolls (they say to discard tops but I put them in a freezer bag and make them into croutons when required).

Step 3

Remove the soft centre to make a shell (they say discard, I would blitz them and use for fresh breadcrumbs).

Step 4

Line the roll with prosciutto and add a little of the cheese, then top with the capsicum and then crack an egg into each and top with the remaining cheese.

Step 5

Place on a baking tray and cook for 10 to 12 minutes or until egg is cooked to your liking.

Step 6

Season with sea salt and cracked black pepper and serve with baby rocket leaves.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Great idea for a super tasting/looking Brunch/breakfast/lunch/dinner/ This recipe would be peerfect for any meal. Pat I did do one thing different I scrambled my eggs. I am not fond of baked out of the shell eggs because I find it very difficult to time them just riight so the yolks stay runny. Just have them in the oven for 5 minutes to melt the cheese.

(10 Jan 2016)