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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ohh this makes for an such and easy breakfast! I suppose cheddar could be used instead of Colby, but Colby seems to melt a little better! Ingredients:
1 tablespoon oil |
100 g mushrooms, sliced |
25 g baby spinach leaves |
4 round bread roll (aprrox 9cm) |
50 g sliced ham |
3/4 cup grated colby cheese |
4 eggs |
pepper (optional) |
2 spring onions, finely chopped (optional) |
Directions:
1. Heat the oil in a frypan 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 mixtue.
2. 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.).
3. 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.
4. Bake rolls in a moderate oven 180oC for 10-12 minutes or until the egg is cooked.
5. Sprinkle with pepper and top with finely chopped spring onions and serve immediately.
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