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THE DAIRY KITCHEN

Volcano Breakfast Buns

By THE DAIRY KITCHEN

Makes 4
Difficulty Easy
Preparation 10 MINS
Cooking 15 MINS
These baked egg and ham rolls are a great way to use up stale bread rolls and are great served warm or at room temperature.

Ingredients

4 wholegrain rolls
2 slices shaved ham, halved
3/4 cup baby spinach leaves
4 x 50g (small) eggs
1/2 cup grated cheddar cheese
1 tablespoon freshly chopped parsley
sweet paprika, for dusting (optional)
Handy Tips
Tip: An easy weekend breakfast or picnic idea. Can also be made ahead of time and eaten chilled.

Method

  1. Cut the top third off the rolls and scoop out most of the bread.
  2. Line each roll with a piece of ham and spinach leaves. Crack an egg into each roll and sprinkle with cheese, parsley and paprika.
  3. Bake at 180°C for 15 minutes or until the rolls and cheese are golden.

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