- 4 Sunbake Everyday
- 4 small slices of ham
- 4 leaves of spinach
- 4 eggs, at room temperature
- 60 ml cream
- 4 tbls parmesan, grated
- 1 tbls fresh parsley, chopped
- Salt and freshly ground black pepper
Preheat oven to 180°C. Slice the top off each roll and gently scoop out the centre – use a small knife to assist you. Line each bread ‘bowl’ with a layer of ham. Try to use one whole piece, so there will be less seepage of the egg. Flash fry the spinach to wilt slightly and place on top of the ham.
Crack an egg into each bun, top with herbs and cream and season with salt and pepper. Sprinkle with cheese.
Bake until eggs are set and bread is toasted (about 20 – 25 minutes). 5 minutes before the end, place the bread tops on the baking sheet and bake until golden. Take them out of the oven and allow to stand for 5 minutes. Place tops on the rolls and serve warm.