Bird's Nest
Try having your breakfast eggs served in a hot, crispy bread roll.
Ingredients
- 1/2 medium tomato
- 1 Tbsp parsley
- 1 pinch of black pepper
- 2 round whole-wheat rolls (about the size of a dinner roll)
- 2 large eggs
Directions:
Preheat oven to 400°F. Cut a lid from the top of each roll and scoop out the middle.
Dice tomato and parsley; mix together. Break an egg into each roll and top with tomato mixture. Season with black pepper. Place lid on top of egg and bake in preheated oven for 15 minutes, or until the eggs set.
Variations:
Scramble eggs with tomato and parsley then spoon into rolls.
Leftover bread from center of rolls can be saved and used as bread crumbs.
Serving suggestions are not included in the nutritional analysis.