Fairburn’s Breakfast Brunch Bowl

BY RACHEL GREEN

Ingredients

• 6 crusty rolls
• 50g butter, melted
• 6 slices thin ham
• 6 medium eggs
• A few chopped chives, optional
• 100g finely grated cheddar
• Sea salt and black pepper

Method:

Heat oven to 180C/160C fan/gas 4

Slice off the top of each roll; gently remove the bread inside until there is a hole large enough to accommodate a slice of ham and an egg. Arrange the rolls on a greased baking sheet, reserving the tops.

Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of ham inside each one. Crack an egg into each and sprinkle on some chives if you are using them, some cheese and season. Place the lids on and brush them with the remaining melted butter.

Bake for 10-15 minutes or until the eggs are cooked to your liking.  If the rolls appear to be getting slightly well done, cover with foil.

Tip:

For a vegetarian option, you can use spinach instead of ham; also a slice of smoked salmon can replace the ham too.