Bread nests with eggs, ham and cheese. Chili optional.
Not as quick as throwing together a couple of fried eggs and ham with cheese, but the end result is for sure better. A new recipe in the “50 ways with eggs” category, which I’ve forgotten a little in the past months, but I’m getting there. Slowly.
- 2 bread rolls
- 1 spoon butter
- 1-2 slices of ham
- 50g grated cheese
- 2 small eggs
- ketchup (optional)
- chili powder (optional)
Preheat the oven at 190-200C.
Cut the top of the bread rolls with scissors, scoop out the soft middle leaving a “nest”. Brush with butter, or for a healthier recipe, use some olive oil. I like butter. Squeeze a touch of tomato ketchup on the bottom, even hot sauce or brown sauce. Or, leave it out.
Add the sliced ham, padding the bread walls all around. It will stick. Now add the grated cheese, press down well. Break a small egg, or a couple of quail eggs into the nests. Bake in the oven (use a tray or an oven safe frying pan) until the eggs are set and hot throughout. Depending on size, about 20 minutes, but check after 10-15.
Sprinkle the hot eggs with some chili powder, or not, as you like. The dried chilies have been added just to get some flavour “in the air” from the heat of the oven. Eatable should you wish it even hotter. Use the lids to scoop out the hot and lush soft egg yolk at first, then just bite whatever’s left in the shell.