If you’re doing any kind of low-carb or other diet, you’ve probably seen recipes for breakfast egg muffins or something similar, where you make a pot out of bacon or smoked salmon, fill it with eggs and bake, for a simple but healthy and filling breakfast. These are a great idea, especially if you’re watching what you’re eating, but at the weekend I just wanted bread. Fresh, crunchy rolls, ideally with some kind of egg concoction, so the bread version was born!
I’m not claiming to have invented this, but it was definitely a first for me. If you fancy it just grab some fresh, crusty rolls, I used wholemeal but white would be good. Slice the top off and scoop out the middle, keeping the bottom intact . (I was starving when making this so used the middle bits to scoop peanut butter into my mouth, but this is by no means essential).
Crack an egg into each roll, pour a drizzle of cream on top and sprinkle on some chopped parsley, dill, chives or whatever you have. Put it in a medium oven for 15 minutes then check – the eggs should be a tiny bit wobbly still as they carry on cooking once you take them out and no-one likes a solid yolk.
You can serve this with bacon, chorizo, some grilled mushrooms, tomatoes – whatever you fancy. I grilled some lovely Cure & Simple bacon and had it on the side, and for very little effort you have a great, versatile little breakfast that’s a bit different and a lot tasty.