Egg Bread Rolls
Hollow out crispy bread rolls and fill them with scrambled eggs and tomato. Serve with orange juice.
Ingredients
crusty bread rolls (tops cut off, hollowed out)
4
tomatoes (seeds removed, diced)
3
eggs (cracked into a bowl)
8
milk
5 tbsp
unsalted butter
3.5 tbsp
salt and pepper
to taste
Instructions
1
Prepare the bread
Cut off the tops of the bread rolls, then use your fingers to hollow out the center of each roll (the insides can be used for breadcrumbs).
2
Prepare the tomatoes
Halve the tomatoes and scoop out the seeds with a spoon. Then cut the seeded tomatoes into bite-sized pieces.
3
Beat the eggs
Crack each egg into a mixing bowl. Add the milk to the bowl. Whisk the eggs and milk together with a fork or a small whisk. Season with a pinch of salt and pepper.
4
Cook the tomatoes
Melt the butter in a skillet over medium-low heat. When the butter begins to foam, add the tomatoes and cook for 1 minute.
5
Scramble the eggs
Pour in the egg mixture. Stir gently to prevent the eggs from sticking to the pan. Continue cooking for 3 minutes, until the eggs are set. Remove from the heat.
6
Serve
Spoon a portion of the scrambled eggs and tomatoes into each bread roll. Place the tops back on the rolls and serve hot. A glass of orange juice makes a perfect accompaniment.
