RCI-SW.002.0121.001
Wastels Yfarced
Toasted Stuffed Brown Rolls
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- wholemeal or wholewheat brown rools3 unithalved and with their crumb removed
- 50 g
- (4 oz) Mushrooms100 gchopped roughly
- (4 oz) cooked and very well drained leaf spinach100 gchopped roughly
- (2 oz) Raisins50 g
- salt1 unitpepper, ground cinnamon, cloves to taste
- (substitute)
Method
1
Preheat your oven to 375°F (190°C). Select small, round bread rolls and use a sharp knife to cut off the top crust, setting the caps aside.
5 minutes
2
Hollow out the interior of each roll by carefully removing the soft bread crumb with your fingers or a spoon, leaving a sturdy shell approximately half an inch thick on all sides.
5 minutes
3
Brush the interior of each hollowed roll generously with melted butter, coating the walls and base to prevent soaking and to add richness.
2 minutes
4
In a bowl, whisk together eggs with a pinch of salt until well combined and slightly frothy. You may incorporate any desired herbs or spices at this stage to season the filling.
3 minutes
5
Carefully pour the seasoned egg mixture into each buttered bread shell, filling them to about three-quarters full to allow room for the eggs to expand as they set.
3 minutes
6
Place the filled rolls upright on a baking tray, positioning them close together so they support one another and remain stable during baking.
2 minutes
7
Bake in the preheated oven for 20 to 25 minutes, or until the egg filling is fully set, lightly golden on top, and the bread exterior is crisp and toasted.
25 minutes
8
Remove from the oven and allow to cool for a few minutes before serving warm, optionally replacing the reserved bread caps on top as a decorative lid.
5 minutes