Here is a concept that you can adapt to yoyur taste or what ingredients you have to work with. The best thing is, taht you can personalise each serving to their own liking so you can omit onions from "billy's" and make vegetarian ones for "lilly". I have tried this many times in the last few months and it all starts with the same base.
1. Cut a 'lid' off the bread roll. Hollow out the soft insides, being careful not to make a hole in the base or sides.
* I like using wholemeal rolls to make it healthier.
** This is a great way to use up day old rolls as you are toasting them anyway.
*** Use the bread from the inside and blitz up to make bread crumbs. Freeze them to keep them fresh.
Baked Beans and Egg Breakky Rolls:
1. Place a spoonful of baked beans in the bottom of each bread roll. Use homemade beans for a nice touch.
2. Crack an egg on top.
3. Sprinkle some grated cheese on top and some salt and pepper.
4. Bake in oven for about 20 mins at 180'C or until egg is set.
Scrambled Egg Rolls
1. Lay a slice of ham/ turkey in the bottom of the bread roll. (optional for vegetarians)
2. Crack an egg into a cup and whisk. Add some chopped capsicum, tomato, onion or whatever else you have/ want.
3. Sprinkle some cheese and salt/ pepper on top.
4. Bake in the oven for 20 mins at 180'C or until the egg sets.
Garlic Bread Rolls with Roasted Pumpkin Soup
1. Make up some garlic butter mixture and spread inside the bread roll. Sprinkle parsley on top and bake until golden.
2. Roast a tray of chopped pumkin, garlic, onions.
3. Whilst in the oven, sautee celery, leek and carrot in a pot.
4. Add the pumkin mixture into the pot with sauteed veggies and blitz up with some stock with a stick blender until thick and creamy.
5. Spoon some soup into the garlic bread rolls and 'plop' (technical term I know) some sour cream, pepper and parmesan on top.
I hope you enjoy these ideas, as they have become quite a good fall back on a busy day in this house.
Lauren X
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