Breakfast Roll Bakes – delicious baked wholemeal rolls filled with a yummy tomato sauce and baked egg topped with melted cheese. A perfect filling start to your day.
4 Wholemeal (Whole Wheat) Rolls – weighing less than 60/2oz each
60g/2oz of cheddar – grated
3/4 cup of crushed tomatoes (or passata)
1 tbs of tomato paste
pinch of fresh basil
1/4 tsp of onion powder
1/4 tsp of garlic powder
salt and black pepper
cooking oil spray
Preheat oven to 200c/400f
Remove the centre from each roll to make bread roll bowls (two rolls should then weigh 60g) – you can save the removed bread to make breadcrumbs.
Spray the outside and inside of the bread roll bowl with cooking oil spray
Place on a baking tray lined with parchment paper and bake until the roll is golden inside and crisp on the exterior.
Mix the crushed tomato, tomato paste, basil, garlic powder and onion powder together in a bowl.
Then spoon a 1/4 of it into each baked bread bowl.
Crack an egg into each bread bowl
Top with the grated cheddar and bake for approx 8-10 minutes, whites of egg should be set but the yolks still runny (if you don’t like runny yolks, continue to bake for a little longer)
Sprinkle with chopped parsley and season the top with salt and black pepper.