A little while ago we changed lives with our egg in bread recipe. This cheesy development takes it one step further! Hollow out a roll and fill it with a creamy sauce, topped off with a baked egg. Weekend mornings will never be the same.
Add the butter to a large saucepan over a medium heat and let it melt. Add the flour and stir it for a few minutes until it comes together with the butter to form a thick paste. Add the milk to the pan a little at a time, mixing it fully with the paste before adding more. Once all the milk has been added, bring the mixture up to a simmer then turn off the heat. Add the mustard and grate the cheese into the pan. Stir until it’s completely melted.
Preheat the oven to 180ºC. Carefully slice the very top off the bread rolls then scoop out the bread inside (make this into an awesome bread pudding!). Place the rolls onto a baking tray and put them in the oven for 5 minutes until the inside begins to toast.
Remove the rolls from the oven and fill them 3/4s of the way up with the cheesy sauce then crack an egg into each roll. Add a little extra sauce over the egg and place the top back on. Bake the rolls for 15 minutes, until the egg is just cooked.
Serve to your mates! Serves 4