May 15, 2018
Breakfast, Pork, Ham,
Dairy, Cheese, Eggs, Australian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, Stove Top more
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"This recipe makes for an such and easy breakfast! I suppose cheddar could be used instead of Colby, but Colby seems to melt a little better! Latele I have been using sour dough buns which make for a wonderful alternative."
Heat the oil in a fry pan and saute the mushrooms for about 3-5 minutes or until softened, then stir in the spinach and allow to wilt and set aside mushroom mixture.
Cut the top 1/4 off each roll and hollow out the roll, being careful not to break roll, and leave a 2cm thick crust. Reserve the tops and crumbs for another use. (Maybe breadcrumbs.).
Place the rolls on a baking tray then fold and lay a slice of ham in each roll, then divide 1/2 a cup of the cheese (leaving a 1/4 cup cheese) between each roll. Divide the mushroom mixture between the rolls, crack an egg into each roll and sprinkle over the remaining 1/4 cup cheese.
Bake rolls in a moderate oven 180oC for 10-12 minutes or until the egg is cooked.
Sprinkle with pepper and top with finely chopped spring onions and serve immediately.
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I made this for lunch today (scaled back to one serve) and thoroughly enjoyed with an ooey gooey egg, stretchy cheese, (I used mozzarella as that is what I had on hand), smoky ham and silky mushrooms and spinach. I also used the lid and toasted it in the oven with rest making for a nice crispy dipper for the ooey gooey egg. Thank you Tisme made for Pick Me tag game under the 48 hour rule.