An egg nestled in a crispy, hot bread roll… great for breaky or brunch!
Serves: 2 person(s)
Preparation Time: 10 mins
Cooking Time: 15 mins
1/2 medium tomato
1 Tbsp parsley
1 pinch of black pepper
2 round wholewheat rolls
2 large eggs
Preheat oven to 400?F.
Cut a lid from the top of each roll and scoop out the middle.
Dice tomato and parsley; mix together.
Break an egg into each roll and top with tomato mixture. Season with black pepper.
Place lid on top of egg and bake for 15 minutes until the eggs set.
Scramble eggs with tomato and parsley then spoon into rolls.
Leftover bread from centre of rolls can be saved and used as breadcrumbs.