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Egg and Cheese Breakfast Rolls
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Source: https://recipheon.com/en/recipes/breakfast/egg-and-cheese-breakfast-rolls
About this recipe
Egg and cheese breakfast rolls are a warm, filling alternative to everyday sandwiches. The rolls act as edible cups, the eggs form a substantial center, and the cheese melts slightly to bring the filling together. Tomato adds freshness and balances the richer egg and cheese. Keep the rolls level and stable on the baking sheet so the filling does not spill as they bake. Serve them right away, while the whites are set and the centers are still soft and warm.
Ingredients
2 plain white bread rolls
2 eggs
40 g cheese
1 small tomato
Steps
Preheat the oven to 180–190°C with top and bottom heat. Slice the top off each bread roll like a lid. Carefully scoop out some crumb, leaving the bottom and sides intact; the hollow must hold an egg and the other fillings.
Wash the tomato and cut into small pieces, then grate or finely dice the cheese. Divide the tomato between the two hollowed rolls, crack one egg into each and sprinkle with cheese.
Set the rolls securely on a baking sheet. Check that they stand level and no egg white leaks over the edges or through the bottoms.
Bake for 10–12 minutes, until the whites are set, including next to the bread walls, and the cheese begins to melt. If the egg white inside is still translucent and liquid, continue baking while watching the bread's browning. Serve carefully; the filling will be hot.
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