Ham & Egg Breakfast Rolls
Here’s a breakfast recipe that’s sure to wow your caravaning companions. It’s both colourful and tasty.
Cook in your oven or on a lidded BBQ on indirect heat.
Ham & Egg Breakfast Rolls
Ingredients
- 4 large Bread Rolls I used wholemeal rolls
- 4 small slices Ham Try and keep them whole so the egg doesn’t leak through them
- 4 Eggs Best to use medium sized
- 1/2 cup Shredded Tasty Cheese
- 1 cup Baby Spinach Leaves I chopped off the stalks
- 8 Cheery Tomatoes Thinly sliced
- 4 small dollops Chutney I used Rachel Khoos Caramelised Onion Chutney – see recipe on this website
- Salt & Pepper to taste
Instructions
- Preheat your oven to 180 deg C, or heat up your lidded BBQ.
- Carefully cut the tops off the bread rolls, leaving enough to seal off the bread rolls so the mixture doesn’t fall out.
- Gently scoop out the centre of the bread rolls effectively making a little bread bowl. Be careful not to pierce the bottom or sides of the rolls.
- Line each little bread bowl with a layer of ham. Try to make this a sealed layer as it’s going to stop the egg from soaking into the bread.
- Crack an egg into each bread bowl and season with salt and pepper.
- Top the egg with a layer of baby spinach, tomato then shredded cheese. Add a small dollop of chutney on top.
- Put the top back on each roll. If using white rolls wrap each individually in foil. We were using wholemeal and didn’t wrap the rolls, which gave us a very crispy finish.
- Place the rolls in the oven to bake for 20 to 25 minutes. If cooking on a BBQ use indirect heat and pull the lid down.
- When baked remove from the oven, unwrap and serve immediately.