Wholemeal Bread Roll
260 g, 4 x 80g rolls, 15g bread discarded from each roll
Calorie controlled cooking spray
200 g, sliced
1 clove(s), crushed
4 slice(s), medium
Egg, whole, raw
4 medium, raw
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Cut the tops off 4 x 80g soft wholemeal rolls and remove and discard 15g of filling from each roll to make a cavity. Press the base of the roll down, then put the rolls and their tops on a baking tray and mist with cooking spray. Bake for 7-8 minutes until just crisp, then set aside
- Meanwhile, mist a nonstick frying pan with cooking spray and fry the chestnut mushrooms over a medium heat for 4-5 minutes. Add 1 the garlic clove and cook for 1 minute. Add the spinach and stir until wilted, then season and remove from the heat.
- Line the cavities of the rolls with a slice of ham, then divide the mushrooms and spinach between each. Return the rolls to the baking tray (setting aside the roll tops), then crack an egg into each one. Bake for 20 minutes until the whites have set but the yolks are runny. Serve with the toasted roll tops on the side.