- 4 small crusty bread rolls or cob-style bread rolls
- 100g Primo English Ham
- 130g (1 1/4 cups) coarsely grated pizza cheese
- 4 eggs
- 1 tablespoon pouring cream
- Chopped fresh parsley or snipped chives, to serve
Preheat oven to 180C/160C fan-forced. Line an oven tray with non-stick baking paper. Cut a quarter from the top of each bread roll and reserve. Scoop out some of the bread centre of each roll to create a cavity.
Lay 2 slices of ham in each, overlapping to create a cup. Scatter 1/4 cup of cheese inside each of the rolls. Place rolls on prepared tray. Carefully break an egg into each, being careful not to spill over the sides. Drizzle 1 teaspoon of cream over each egg. Scatter another 1/3 cup of cheese over the tops. Cover loosely with foil to secure. Bake for 25 minutes.
Remove the stuffed rolls from the oven. Place the bread lids on the tray cut-side up next to the rolls. Sprinkle the remaining cheese around the edge of the rolls and over the lids. Replace foil on the rolls. Bake for a further 10-15 minutes or until the cheese has melted and eggs are just set but still soft. Scatter with parsley or snipped chives. Serve with the cheesy lids.