- Serves 1 – makes two boats
- Preparation time – 5 mins
- Cook time – 20 mins at 180c
Ingredients for what is in the photo :
- 2 x petit pans –
- 1 egg
- 1 slice of wafer thin ham
- 1 teaspoon of fresh chopped chives
- 10g low fat grated cheese
- 1 mushroom finely diced
- 3 teaspoons of cottage cheese
- Fresh parsley chopped
Preheat the oven.
Make slits in the top of the roll and scoop out the bread to make a well, I took out approx 15g of bread from each roll. (tip – make sure you don’t cut away too much from the sides otherwise the mixture will leak out when pouring in, so more depth to the cut away section)
Place on a baking sheet, lined with greaseproof paper.
Whisk the eggs in a measuring jug, then add the chopped ham, chives, grated cheese, mushroom, cottage cheese and parsley, stir together, then spoon the mixture into the holes. (tip – its easier to spoon it in otherwise the mixture doesn’t even itself out between the two rolls)
Pop in the oven for 15 mins, check then are cooking okay and the egg mixture is setting, if they are cooked by then take out and serve, or leave to bake for a further 5 mins.
Served with my homemade tomato sauce : passatta, dried basil, mixed herbs, garlic salt and tomato puree.
Options for different flavours – to add to the egg mixture.
Salmon and Dill
Cooked pork mince with Stilton cheese – top with some diced apple chunks
Goats cheese and sun-dried tomatoes
Copyright © 2016 by Sarah Anderson – this recipe may not be used in any manner whatsoever without the express written permission of Sarah Anderson.