Sluttishly Easy: Baked Egg Rolls

I love a bread bowl. Any sort of casing that I can actually eat, in fact. Soup in a sourdough roll, stuffed peppers, mousse in a chocolate bowl - bring it on. So when I spotted these baked eggs in bread bowls, I knew they would make for a perfect brunch.

I adore brunch at the weekend - a bonus meal! - but can't be bothered faffing around in the kitchen for ages. I've got a Don't Tell The Bride marathon to watch, dammit, and there's no time to waste. These baked egg rolls take two minutes to prepare and 20 minutes in the oven. All you have to wash up is a knife and a baking tray.

Use whatever herbs and spices you fancy. Add some grated cheese to the eggs 2 minutes before the end of baking for a cheesy finish. If you're really into melted cheese, pop a little into the hollowed out roll before cracking the egg on top. I bet you could fry some pancetta and drop that in too if you want to have a cooked breakfast in a bun. This is endlessly adaptable and exceptionally easy.

Baked egg rolls (serves 2)

You will need:

• 2 bread rolls
• 2 eggs
• 2 tsp butter
• 1 tsp smoked paprika
• 2 tsp chopped parsley

Make it!

1. Preheat the oven to 160C/320F/gas mark 3.
2. Slice the tops off the bread rolls and set aside. Hollow out a space just big enough to fit an egg. Pop the rolls on a baking tray.
3. Lightly butter the inside of the roll and sprinkle some smoked paprika on it. This will give a gentle smoky kick to your brunch.
4. Gently crack the egg into the roll. Add some salt and pepper, and then bake for around 15 minutes until the eggs are almost set. Slide the tops of the rolls onto the tray and bake the whole lot for another 5 minutes.
5. Sprinkle on some parsley just before serving. Eat. Enjoy. Start planning your next meal. Mmm.