Ham and cheese mini cob

Ingredients

• 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

Method

1

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.

2

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.

3

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.

Source: taste.com.au