Side Pannel
Hungry Breakfast Egg roll
Hungry Breakfast Egg roll
- Recipe Submitted by maryjosh on 12/17/2016
Ingredients List
- 4 bread rolls
- 4 eggs (M)
- 6 cherry tomatoes
- 16 spinach leaves
- 3 mushrooms
- 4 slices of cheese
- 2 tablespoons melted butter
- pepper and salt
Directions
Preheat the oven to 180 ° C. Place parchment paper on a baking sheet.
Cut the mushrooms into slices, the cherry tomatoes into quarters.
Carefully hollow out the bread rolls. Make sure the outside of the bread remains intact.
Coat the inside of the buns with butter and sprinkle with salt and pepper.
Leave at least 3 leaves spinach sandwich, a few slices of mushroom and 3 pieces of tomato. Lay a slice of cheese. Press this as well. Break above each roll an egg. Divide Finally, a little spinach, slice of tomato and mushroom slice on the bun.
Sprinkle a little salt and pepper.
Bake 10 to 12 minutes in the oven. Cover the rolls below loosely with aluminum foil. Bake for 20 to 25 minutes away.
Cut the mushrooms into slices, the cherry tomatoes into quarters.
Carefully hollow out the bread rolls. Make sure the outside of the bread remains intact.
Coat the inside of the buns with butter and sprinkle with salt and pepper.
Leave at least 3 leaves spinach sandwich, a few slices of mushroom and 3 pieces of tomato. Lay a slice of cheese. Press this as well. Break above each roll an egg. Divide Finally, a little spinach, slice of tomato and mushroom slice on the bun.
Sprinkle a little salt and pepper.
Bake 10 to 12 minutes in the oven. Cover the rolls below loosely with aluminum foil. Bake for 20 to 25 minutes away.
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