4 bread rolls (soft or crusty)
4 slices of ham
4 eggs, at room temperature
50g shredded cheese
1 tbsp fresh parsley, finely chopped (optional)
Preheat oven to 180C/350F.
Cut the tops off the bread rolls. Scoop out the centre. To be neat, use a small knife to cut a round outline before scooping out the centre.
Line the bread bowl with a layer of ham. Try to use one whole piece if you can because then there is less chance of egg seeping through and being soaked up by the bread.
Crack in an egg.
Top each with cheese and a sprinkle of parsley (optional).
Put the top back on each roll. Wrap with foil and place in oven to bake for 10 to 15 minutes. Take a peek at 10 minutes to check them. 10 minutes = very runny yolks. 15 minutes = firm just cooked yolks. 15 minutes + = very cooked yolks.
