baked egg and proscuitto in a bread roll
Every so often I find a couple of rock-hard bread rolls looking up at me forlornly from the bread bin. One of my favorite things to do with them is to reheat the rolls, stuffed full of a few of my favorite things - ham, cheese and eggs and a little fresh basil. A fabulous breakfast or brunch.Serves 1
Skill level: Easy
ingredients:
1 crusty bread roll
melted butter
1-2 slices of prosciutto (or parma or serrano ham)
1 large egg
salt and freshly ground black pepper
a little grated cheese, such as emmental, gruyere or cheddar
a little chopped fresh basil (or parsley or chives), to serve
a few lightly roasted cherry tomatoes, halved
directions:
- Pre-heat the oven to 180C / Gas Mark 4.
- Douse the roll under the cold water tap for a few seconds.
- Slice off the top of the roll to create a lid, about 1 cm thick.
- Scrape out the bread inside the roll, leaving a wall about 1 cm thick. (I soak this small handful of bread in water and then leave it out for the birds, as advised by RSPB.)
- Brush the inside of the roll and the bread "lid" with a little melted butter.
- Drape the roll with ham, ensuring that it is tucked in well.
- Break an egg into the roll.
- Season with salt and freshly ground black pepper.
- Sprinkle over a little grated cheese.
- Place the roll on a baking tray. Bake for about 15 to 20 minutes. The egg will set and the bread will be crisp. (Add the bread "lid" for the last 5 minutes.)
- Top with the chopped herbs and the bread "lid".
- Serve with a few roasted tomatoes.