Eggy brunch bowls


Serves 4

4 bread rolls, tops sliced off, insides hollowed out
4 slices of ham
2 tomatoes, chopped
4 eggs
Salt and black pepper
60g Mozzarella, grated
2 tbsp chives, snipped

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Line each bread bowl with a slice of ham and add the chopped tomato. Carefully crack an egg into each one. Season with salt and black pepper.
  3. Top with the Mozzarella and chives.
  4. Place the top back on each roll. Wrap the rolls in tin foil and bake for 20 minutes for runny yolks, or until the eggs are cooked to your liking.
  5. Remove from oven, unwrap and serve immediately.

Per serving: 207kcals, 9.3g fat (3.7g saturated), 15.6g carbs (3.6g sugars), 13.8g protein, 0.9g fibre, 0.503g sodium

Make it yours: Mix up the fillings according to your liking. Try sliced turkey, chopped spinach, sun-dried tomatoes, chopped spring onions, different types of cheese, cooked bacon, cooked chopped sausages, fried onions, fried mushrooms, chilli flakes, a spoonful of baked beans, cooked potato cubes or whatever else sounds delicious!


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