Breakfast Bread Bowls | sundaysoupblog

READY IN: 30mins

1 round sandwich roll (like a Kaiser roll)

1 thin slice corned beef or 1thin slice ham

1largeegg (room temperature)

salt and pepper, to taste

2tablespoons shredded cheese (cheddar, monterey jack, mozzarella, any melty cheese)

Serving Size: 1 (135) g

Servings Per Recipe:1

Calories: 330.7

Calories from Fat 126 g 38 %

Total Fat 14 g 21 %

Saturated Fat 6.2 g 30 %

Cholesterol 203.8 mg 67 %

Sodium 650 mg 27 %

Total Carbohydrate32.7 g 10 %

Dietary Fiber 1.3 g 5 %

Sugars 1.2 g 4 %

Protein 17.4 g 34 %

Preheat oven to 375 deg F.

Cut off the top of the roll, about 1/4 or 1/3rd of the way down. Pull out the inside of the bottom section, leaving a shell of about 1/2 inch.

Lay the slice of corned beef or ham in the opening – try to use a slice that covers all of the "bowl" in a single piece.

Break the egg into the "bowl", season with salt and pepper. Sprinkle cheese on top. Place the top of the roll on top.

Carefully wrap the roll in a sheet of aluminum foil.

Place in oven and bake for around 20 to 25 minutes. At 20 minutes my yolk was still a bit runny, but the white was cooked through.