Baked Eggs in a Roll

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This recipe was inspired by my mother, who used to make a breakfast dish for us when we were children which we called “all in the oven”.

She would cook a full English breakfast for us in individual oven proof dishes, and serve it as a complete meal on a Sunday morning.  This is a variation of the concept, with an egg and bacon breakfast served in a roll!  Not dissimilar to a lunch once served in the Swiss mountains, which was a beautiful lentil soup, instead of being served in a bowl, served inside a hollowed out round crusty loaf.  The options are endless and if you are vegetarian, just omit the bacon.



4 Crusty dinner rolls

4 large eggs

4 rashers cooked streak bacon, cut into strips (optional)

4 cherry tomatoes

Salt and freshly milled pepper

Sprigs of parsley to garnish (optional)



Preheat the oven to 200°C or Gas Mark 6.  Slice of the top of each dinner roll and gently remove some of the bread until there is a whole big enough to accommodate an egg, a few strips of bacon and two halves of a tomato.  Arrange the rolls on a baking sheet.  Reserve the tops.

Scatter in some of the cooked streaky bacon, evenly divided in each of the rolls, and two halves of a cherry tomato.  Then crack the egg into each roll, and season with salt and freshly milled pepper.

Bake in the oven until the eggs are set and the bread is toasted, for around 20 minutes. After 15 minutes pop the tops of the rolls on to the baking sheet so they crisp up too.

Let the eggs stand for a couple of minutes before serving, with the tops to the side, garnished with some parsley.

TIP:  If you are vegetarian, leave out the bacon, and sprinkle with vegetarian style parmesan cheese or cheddar cheese if preferred, before cooking

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Sally Lock

I have been writing blogs and features for some years, specialising in recipes and all things related to food. Previously, I wrote for an environmentally friendly garden website, and have been a recipe advisor for Womans Journal. Mother of three and the ultimate multi-tasker, I am also the Creative Director for Silversurfers and manage all our social media too.

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Mary Campbell
27th Apr 2013
Thanks for voting!
Tried this for lunch yesterday. Rolls were not quite big enough so the egg overflowed a little. However, they were really tasty.
Mary Campbell
23rd Apr 2013
Thanks for voting!
This sounds lovely, and I will happily have it with bacon.
However I notice that it is recommended that vegetarians omit the bacon and sprinkle with parmesan before cooking. I am no expert, but I believe that parmesan is not suitable for vegetarians?
23rd Apr 2013
Thanks for voting!
You are quite right Mary .... we have amended the recipe so it is now featuring vegetarian style parmesan or cheddar ... thanks for your comments 🙂
Mary Campbell
23rd Apr 2013
Thanks for voting!
Many thanks for taking this on board. I have told my hubby about this recipe and look forward to sharing a yummy breakfast with him soon - WITH bacon!!!!
29th Sep 2012
Thanks for voting!
On first glance I thought the shells were Yorkshire puddings. I might try them that way as well as in a roll.
29th Sep 2012
Thanks for voting!
Give it a try and let me know how you get on! Not sure if the yorkshire pudding would get overcooked but it is definitely worth experimenting ..
27th Sep 2012
Thanks for voting!
Good idea for a breakfast, think I'll give it a go this weekend. Thanks.

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