Total Time
Prep 10 mins
Cook 15 mins

Ohh this makes for an such and easy breakfast! I suppose cheddar could be used instead of Colby, but Colby seems to melt a little better!

Ingredients Nutrition


  1. Heat the oil in a frypan and saute the mushrooms for about 3-5 minutes or until softened, then stir in the spinach and allow to wilt and set aside mushroom mixtue.
  2. Cut the top 1/4 off each roll and hollow out the roll, being careful not to break roll, and leave a 2cm thick crust. Reserve the tops and crumbs for another use. (Maybe breadcrumbs.).
  3. Place the rolls on a baking tray then fold and lay a slice of ham in each roll, then divide 1/2 a cup of the cheese (leaving a 1/4 cup cheese) between each roll. Divide the mushroom mixture between the rolls, crack an egg into each roll and sprinkle over the remaining 1/4 cup cheese.
  4. Bake rolls in a moderate oven 180oC for 10-12 minutes or until the egg is cooked.
  5. Sprinkle with pepper and top with finely chopped spring onions and serve immediately.
Most Helpful

Made this for lunch and scaled back for 3 and we all thoroughly enjoyed, though it wasn't till I went to fill the rolls that I realised I had used the 4 serve recipe quantities for the mushroom/spinach filling). I used a smoky ham and sharp vintage cheddar. For some reason don't know why but I put the spring onion in the mushrooms oh well it still tasted great. I baked at 165 fan forced oven for 12 minutes and got a firm egg set which the DM and DS prefer for me though I would cook for a little less for a runny yolk. I also baked the lids which gave a nice crisp top (my idea was to use it as dipping vessel into the runny yolk, also next time I would also toast some of the chunky bits of bread to use as a dipper as well). Thanks Tisme, made for Make My Recipes Edition 11.

I'mPat June 20, 2010