Warm Snack with Egg and Cheese in a Roll
In the morning, I usually don't eat, but sometimes I really feel like I need something simple and warm. This recipe with egg in a roll was born in a rush, using what I had in the fridge. It doesn't require much preparation, and the result is hearty and can be enjoyed at any time, not just for breakfast. Everything happens quickly, especially if you already have an oven preheated and a roll left over from the previous day.
Quick Info
Total time: about 35-40 minutes
Preparation time: 5 minutes
Baking time: 30-35 minutes (depending on the oven)
Servings: 1
Difficulty: easy
Recipe type: warm snack, breakfast or brunch
Ingredients
1 egg
1 roll (preferably not too small)
20-30 g Sofia cheese (or any hard cheese suitable for melting)
1 cherry tomato
salt
pepper
a small ceramic dish (I use a dish from a fondue set)
Instructions
1. Cut the roll in half, not perfectly in the middle, but enough to create a thin lid and a thicker base. Remove some of the inside from the bottom part to make room for the egg and cheese.
2. Place a few pieces of cheese at the bottom of the roll. Crack the egg on top, being careful not to let it overflow. Sprinkle salt and pepper to taste.
3. Place the filled roll in the ceramic dish. If you don't have a fondue dish, any small heat-resistant dish will help keep the contents from spilling and maintain its shape.
4. Put the dish in the preheated oven at 180°C. Bake for about 30 minutes. The time may vary depending on the oven and how well-done you want the egg. It's a good idea to check after 25 minutes.
5. When the egg is cooked to your liking, remove the dish and sprinkle the remaining cheese around the edge of the roll. Return it to the oven for another 5 minutes, just enough to melt the cheese.
6. Finally, place the roll on a plate and add a cherry tomato on top or next to it for a bit of freshness. Serve warm.
Why I Make This Recipe Often
It's a simple solution when you don't feel like cooking something complicated but still want something warm and filling. You can use any roll or cheese you have on hand. Even after several tries, I've never needed to change much – it turns out well almost every time.
Tips and Variations
Tips
The roll should be large enough and fresh so it doesn't break when you hollow out the inside.
You can adjust the baking time according to your preferences: if you want the egg softer, bake it for less time.
Place the roll in a small dish to prevent the egg from spreading if it breaks.
Substitutions
You can use any cheese that melts well; Sofia cheese is not mandatory.
If you don't have cherry tomatoes, you can use a thin slice of a regular tomato.
The roll can be white or whole grain, just make sure it's not too small.
Variations
You can add green onions or dill on top if you want something green.
A thin slice of ham can be placed under the cheese for added flavor.
Serving Ideas
It’s best eaten warm, straight from the dish, possibly with extra tomatoes or even a simple salad on the side.
For lunch, it pairs well with a creamy soup.
Frequently Asked Questions
Is the roll too hard after baking for so long?
No, the crust becomes crispier, but it doesn't harden too much if the roll is fresh to begin with and not left in the oven for too long.
Can I use smaller or larger eggs?
Any medium egg fits without issues; with a large one, there's a risk it might overflow slightly. For very small eggs, adjust the cheese amount and baking time.
Can it be made without cheese?
Yes, but the final taste will be quite simple. The cheese greatly contributes to the texture and salty flavor.
What if I don't have a small ceramic dish?
You can use any small heat-resistant dish; it’s important that it holds the roll upright and prevents the egg from spilling over.
Nutritional Values
Approximately, one serving has about 300-350 kcal, depending on how much cheese you use and the size of the roll. Out of the total: about 15-18 g protein, 25-30 g carbohydrates, and 14-16 g fat. If you use a different type of cheese or roll, the values may vary slightly. These figures are approximate.
Storage and Reheating
This recipe is not suitable for long-term storage. The roll becomes soggy if left or hardens when reheated. It’s best consumed immediately while warm. If there are leftovers, it can be reheated in the oven for a few minutes, but it won't have the same texture.
In the morning, I usually don't eat, but sometimes I really feel like I need something simple and warm. This recipe with egg in a roll was born in a rush, using what I had in the fridge. It doesn't require much preparation, and the result is hearty and can be enjoyed at any time, not just for breakfast. Everything happens quickly, especially if you already have an oven preheated and a roll left over from the previous day.
Quick Info
Total time: about 35-40 minutes
Preparation time: 5 minutes
Baking time: 30-35 minutes (depending on the oven)
Servings: 1
Difficulty: easy
Recipe type: warm snack, breakfast or brunch
Ingredients
1 egg
1 roll (preferably not too small)
20-30 g Sofia cheese (or any hard cheese suitable for melting)
1 cherry tomato
salt
pepper
a small ceramic dish (I use a dish from a fondue set)
Instructions
1. Cut the roll in half, not perfectly in the middle, but enough to create a thin lid and a thicker base. Remove some of the inside from the bottom part to make room for the egg and cheese.
2. Place a few pieces of cheese at the bottom of the roll. Crack the egg on top, being careful not to let it overflow. Sprinkle salt and pepper to taste.
3. Place the filled roll in the ceramic dish. If you don't have a fondue dish, any small heat-resistant dish will help keep the contents from spilling and maintain its shape.
4. Put the dish in the preheated oven at 180°C. Bake for about 30 minutes. The time may vary depending on the oven and how well-done you want the egg. It's a good idea to check after 25 minutes.
5. When the egg is cooked to your liking, remove the dish and sprinkle the remaining cheese around the edge of the roll. Return it to the oven for another 5 minutes, just enough to melt the cheese.
6. Finally, place the roll on a plate and add a cherry tomato on top or next to it for a bit of freshness. Serve warm.
Why I Make This Recipe Often
It's a simple solution when you don't feel like cooking something complicated but still want something warm and filling. You can use any roll or cheese you have on hand. Even after several tries, I've never needed to change much – it turns out well almost every time.
Tips and Variations
Tips
The roll should be large enough and fresh so it doesn't break when you hollow out the inside.
You can adjust the baking time according to your preferences: if you want the egg softer, bake it for less time.
Place the roll in a small dish to prevent the egg from spreading if it breaks.
Substitutions
You can use any cheese that melts well; Sofia cheese is not mandatory.
If you don't have cherry tomatoes, you can use a thin slice of a regular tomato.
The roll can be white or whole grain, just make sure it's not too small.
Variations
You can add green onions or dill on top if you want something green.
A thin slice of ham can be placed under the cheese for added flavor.
Serving Ideas
It’s best eaten warm, straight from the dish, possibly with extra tomatoes or even a simple salad on the side.
For lunch, it pairs well with a creamy soup.
Frequently Asked Questions
Is the roll too hard after baking for so long?
No, the crust becomes crispier, but it doesn't harden too much if the roll is fresh to begin with and not left in the oven for too long.
Can I use smaller or larger eggs?
Any medium egg fits without issues; with a large one, there's a risk it might overflow slightly. For very small eggs, adjust the cheese amount and baking time.
Can it be made without cheese?
Yes, but the final taste will be quite simple. The cheese greatly contributes to the texture and salty flavor.
What if I don't have a small ceramic dish?
You can use any small heat-resistant dish; it’s important that it holds the roll upright and prevents the egg from spilling over.
Nutritional Values
Approximately, one serving has about 300-350 kcal, depending on how much cheese you use and the size of the roll. Out of the total: about 15-18 g protein, 25-30 g carbohydrates, and 14-16 g fat. If you use a different type of cheese or roll, the values may vary slightly. These figures are approximate.
Storage and Reheating
This recipe is not suitable for long-term storage. The roll becomes soggy if left or hardens when reheated. It’s best consumed immediately while warm. If there are leftovers, it can be reheated in the oven for a few minutes, but it won't have the same texture.