View source for Bacon and Egg Rolls

===Ingredients===
*6 large crusty bread rolls
*4 bacon rashers, chopped
*310g can corn kernels, drained
*1/2 cup grated tasty cheese
*6 eggs
*Fresh parsley, to garnish
*Tomato sauce, to serve
===Method===
#Cut a hole about 10cm wide in the top of each roll.
#Using your fingers, pick out bread from the middle of the rolls, leaving a 1cm-thick shell.
#Place on an oven tray.
#Cook bacon in a heated, oiled frying pan until browned. Remove.
#Drain on absorbent kitchen paper.
#Place bacon, corn and half the cheese in a bowl. Mix. Spoon mixture into bread roll shells.
#Crack an egg into each roll. Sprinkle with the remaining cheese.
#Cook in a moderately hot oven (190C) for about 20 minutes, or until eggs are cooked.
#Carefully remove from oven. Stand rolls on tray for 10 minutes.
#Garnish with parsley. Drizzle rolls with tomato sauce.