6 bread rolls
12 thin slices of ham
6 x #6 (medium size) eggs
sea salt and freshly ground pepper
1 large vine tomato, diced
Preheat the oven to 180 ̊C.
Cut the tops off the bread rolls and scoop out most of the bread, leaving a thin shell without any holes in the crust. Place on a baking tray.
Line each roll with 2 slices of ham, pushing it against the sides and overlapping to stop the egg and cream from seeping through. Let the excess ham drape over the sides.
Break an egg into each roll and season. Top with a few pieces of diced tomato and spoon over 1-2 tablespoons of cream. Top with grated Parmesan and season.
Bake for 15 minutes or until the whites are set but the yolks are still soft. Serve warm or at room temperature. Makes 6.