Baked egg and herb rolls

Prep: 5 mins
Cook: 25 mins
Baked egg and herb rolls
Lovely little rolls with baked eggs and herbs are light and delicious.
 

4 Wholemeal rolls

4 large eggs

1 tbsp each, rosemary, thyme

120g Creme fraiche

120g reduced fat cheddar

Preheat the oven to 180°C / 350°F / Gas mark 4.

Line a baking tray with greaseproof paper and set aside.

Remove the top of each roll then pull some of the inside bread out until there is a hole big enough to hold an egg.

Place the rolls on the baking tray, reserving the tops.

Crack an egg into each roll, then top with some herbs and crème fraiche.

Season with salt and pepper and sprinkle each with 30g of reduced fat cheddar

Bake in the oven for 20-25 minutes or until eggs are cooked and the bread has gone golden.

Place the reserved tops on the baking stray for the last 5 minutes to allow them to go golden.

Let them rest for 5 minutes then serve with the tops on.

Serves
4

Preparation Time
5 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Eggs, Cheese, Bread

Recipe Type
Healthy, Breakfast

Level of Difficulty
Easy

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