Breakfast Baked Egg Roll With Prosciutto & Cheddar
Recipe: #21928
November 30, 2015
"This looks like a really nice breakfast dish which was in a booklet put out by one of our national supermarkets."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.