Sunday, September 30, 2012

Egg and lots of other yummies in a Bread Nest

This breakfast occurred to make the most of some rolls we had leftover from Grand Final Day festivities. We don't often eat white bread in this house, but it needed to used up, so I thought why not fill the rolls with lots of healthy yummies... After a bit of creativity, we enjoyed crunchy bread nests filled with lots of breakfast yummies. You could add ANYTHING to this recipe, whatever you had in the cupboard!

Eggs in a Bread Nest (serves 2)

2 bread roll
1/2 onion, sliced
1 large mushroom, chopped
1 tomato, chopped
Small handful of spinach, shredded
1/4 cup grated cheese
2 eggs
Olive oil
Mixed herbs
Salt and Pepper

Preheat oven to 180 degrees C.

Remove the top of the rolls and scoop out as much inside bread as you can whilst still leaving thick 'nest' walls. Brush the inside of the rolls with a little melted butter.

In a small saucepan, heat a tiny bit of olive oil or butter and saute onion and mushroom until soft. Divide mushrooms, onion, tomatoes, spinach and cheese evenly between the two bread nests. It should fill the rolls up to about 3/4 of the hole. Gently crack an egg into each bread nest. Sprinkle with some mixed herbs and salt and pepper to taste.

Place in an oven for 15-20 minutes or until egg is cooked to your desired consistency. If you want your yolk soft, keep an eye on it! Mine ended up half soft, half cooked but that was okay as it meant the whites were perfectly cooked. Wait until you see all the yummy insides ooze out once you cut into the roll.

A yummy treat for brunch!


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