Mini breakfast cobs
Who doesn’t love a cob loaf? But have you ever tried one for breakfast? If not, give this one a go for a different way to start your day.
Wholemeal bread roll
220 g, (buy 4 x 70g rolls), round variety
200 g, cup variety, thinly sliced
1 clove(s), crushed
Baby spinach leaves
4 cup(s), (80g)
150 g, sliced
2 x 3 second spray(s)
- Preheat oven to 180°C. Cut the tops off rolls. Remove and discard 15g of the soft bread centre from each roll (see tip), then press down the base to make a cavity. Place the rolls and their tops on a baking tray and lightly spray with oil. Bake for 5 minutes until just crisp, then set aside.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook mushrooms, stirring occasionally, for 4-5 minutes or until soft. Stir in garlic and spinach and cook for a further 1-2 minutes until spinach is wilted. Remove from heat and season with salt and pepper.
- Line the roll cavities with ham slices. Fill evenly with mushroom and spinach mixture and use the back of a spoon to press down and make a small hollow in the mixture of each roll. Slowly crack an egg into each hollow. Return the rolls to the baking tray (without the roll tops). Bake for about 20 minutes or until whites have set but yolks are soft. Serve with the toasted roll tops on the side.
Blitz the remaining bread in a food processor to make breadcrumbs and freeze for use in other recipes.