s EGG IN A ROLL **** s   

Yields: 0


We like any of these fillings: black beans, diced tomato, cheese, cooked sausage or bacon, potatoes, onions, mushrooms, spinach, and sliced ham.

Serves 4
Work: 10 minutes
Total: 35 minutes
1-20-2012 very good, could not find ciabatta rolls so used ciabatta bread, should have cut it on an angle to get a wider slice, cut it thick, very good and with assorted fillings everyone can make up their own design
4 small (3- to 4-inch) ciabatta or French bread rolls
2 tablespoons unsalted butter, softened
Salt and ground black pepper
3/4 cup assorted cooked fillings
4 eggs

1. Heat oven to 350 degrees F. with rack in lower third. Slice rounded tops off rolls, leaving a generous bottom. Hollow out rolls, leaving about 1/4-inch-thick wall. Brush inside with butter and season with salt and pepper.
2. Place rolls on a baking sheet and fill each with a few tablespoons of the fillings you're using, then crack an egg on top, making sure it doesn't run over the edges. Season again with salt and pepper and bake, tenting pan with foil after 10 minutes. Cook until egg is just cooked through, 22 to 25 minutes.

Per serving: 240 calories, 12.5g total fat, 6g sat fat, 467mg sodium, 20g carbs, 235mg chol, 12g protein, 1g fiber

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Nutrition Facts
Serving Size: 1
Servings Per Recipe: 1
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*

Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.