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

1. Cut a hole about 10cm wide in the top of each roll.
2. Using your fingers, pick out bread from the middle of the rolls, leaving a 1cm-thick shell.
3. Place on an oven tray.
4. Cook bacon in a heated, oiled frying pan until browned. Remove.
5. Drain on absorbent kitchen paper.
6. Place bacon, corn and half the cheese in a bowl. Mix. Spoon mixture into bread roll shells.
7. Crack an egg into each roll. Sprinkle with the remaining cheese.
8. Cook in a moderately hot oven (190C) for about 20 minutes, or until eggs are cooked.
9. Carefully remove from oven. Stand rolls on tray for 10 minutes.
10. Garnish with parsley. Drizzle rolls with tomato sauce.