Baked Eggs in Bread Rolls with Ham and Cheese Recipe
Baked eggs in bread rolls are a Polish breakfast idea in a “hotel-style” version that you can easily make in a regular oven. A crispy roll filled with egg, ham, and cheese – a bit like toast, only in the form of an edible bowl. Perfect for a lazy weekend or breakfast for guests.
Baked eggs in bread rolls are reminiscent of a hotel buffet breakfast, but in a very homely, comforting version. The crispy crust, soft crumb, melting cheese, and gently set yolk create something between toast, fried egg, and a mini casserole. It’s a great way to turn simple ingredients into a breakfast that looks “festive” without much effort.
Chef's tips
When hollowing out the rolls, leave a thin layer of crumb next to the crust so they don’t get soggy from the egg and butter. First bake them for a short while with just the ham and cheese, then crack in the egg towards the end, keeping an eye on how set the yolk is – it’s best to check the oven every 1–2 minutes. Also be careful not to overdo the amount of cheese on top, as it can make it harder for the white to set evenly.
How to serve
Serve them immediately after taking out of the oven, with a simple tomato and chive salad or with arugula drizzled with olive oil. Strong coffee with milk or freshly squeezed orange juice is a perfect match, especially for a long, lazy weekend breakfast. They’re also a very practical option for a late brunch with friends – it’s easy to bake a whole tray at once.
Ingredients
- wheat bread rolls (preferably firmer ones, e.g. Kaiser rolls) - 4 pieces
- eggs (size M or L) - 4 pieces
- cooked ham (or other cold cuts) - 80 g
- cheese (grated) - 80 g
- butter (for spreading inside the rolls) - 20 g
- chives (chopped) - 2 tablespoons
- salt (to taste)
- pepper (to taste)
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper.
- Cut off the top “cap” from each roll and hollow out the inside, leaving walls about 1 cm thick. You can set the removed crumb aside for croutons for soup.
- Lightly spread the inside of the rolls with butter. Cut the ham into small pieces and grate the cheese.
- Place some ham on the bottom of each roll and sprinkle with a little cheese, leaving room for the egg.
- Crack one egg into each roll. Lightly season with salt and pepper. Sprinkle the top with the remaining cheese.
- Place the rolls on the prepared tray. Put into the preheated oven and bake for 15–18 minutes, until the white is set and the yolk is still slightly runny or fully set – depending on how you like it.
- After removing from the oven, sprinkle the eggs with chopped chives and serve immediately.
Storage
These are best eaten right after baking. If you have leftovers, store them in the fridge and reheat briefly in the oven or air fryer so the rolls crisp up again, but the egg doesn’t overcook too much.
I always make these rolls when someone stays over at my place and in the morning I want to serve something more than just regular sandwiches. I usually prepare them while the coffee is brewing – they go into the oven just as the coffee machine makes its first “puff”.
