Name: Baked egg and prosciutto in bread bowls
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 bread rolls (can be gluten-free); 4 slices of prosciutto; 4 eggs; 1 Tbsp chopped fresh herb of your choice ( parsley, basil, chives etc); Optional: grated cheese

Baked egg and prosciutto in bread bowls

6 Dec 2017

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

I've always loved an egg & bacon roll (often with melted cheese) for breakfast or brunch, but it’s not the healthiest meal around! So I thought I’d make these baked egg and prosciutto in bread bowls, using gluten-free rolls and no cheese. It’s certainly a healthier version, but do add some grated cheese if you like (or a layer of grilled pepper, or a few spinach leaves etc). Serve each portion with a crispy salad or wrap it in foil and take it with you in your lunch-box to work or on a picnic!

Ingredients

4 bread rolls (can be gluten-free)
4 slices of prosciutto
4 eggs
1 Tbsp chopped fresh herb of your choice ( parsley, basil, chives etc)
Optional: grated cheese

Instructions

Preheat the oven to 180°C.
Cut off the top third off the rolls - these will be the lids.
Scoop out the soft bread centre, leaving about 1cm rim. (Make breadcrumbs or croutons from the soft bread).
Rubs some olive oil or dairy-free spread inside the bread bowls then line them with a layer of the prosciutto. Crack in an egg.
Scatter some cheese on top, if used.
Put the rolls in a baking tray and bake for 10 minutes - if the rolls are brown, wrap the tray with foil and bake for a further 10-15 minutes, depending on how runny/solid you like your egg yolk.
Meanwhile, put the lids on another baking sheet and bake them for 5-10 minutes, until golden.
Serve the bread bowls with herbs scattered over the eggs, topped with the lids.