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Baked egg and prosciutto in bread bowls

I've always loved an egg and 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!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut off the top third off the rolls - these will be the lids.
  3. Scoop out the soft bread centre, leaving about 1cm rim. (Make breadcrumbs or croutons from the soft bread).
  4. 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.
  5. Scatter some cheese on top, if used.
  6. 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.
  7. Meanwhile, put the lids on another baking sheet and bake them for 5-10 minutes, until golden.
  8. Serve the bread bowls with herbs scattered over the eggs, topped with the lids.