June 14, 2006

"Aussie" Bread Rolls


I've been making these for a couple of years now and have been calling them "bun-things" for as long as I can remember. The idea was derived from desperately finding new ways to finish up leftover bits and pieces from the kitchen and coming up with ways to combine them to make quick snacks and all-in-one lunches. (sort of like a sandwich).
Why the name "Aussie-bun" then?
Well...I was having a hard time thinking of an appropriate name for these little buns and the ingredients reminded me of the Oz Pizza. Many people go "HUh?! Oz Pizza??"...even some Aussie's themselves aren't aware of it. About 2 years ago; an ex-housemate of mine; Kylie and her boyfriend brought me and another friend of mine to a quaint little store in the city to have "the best Pizza in town" - well so they claim. Out of the 3 humongous pizza's we shared...the Oz Pizza was one of them. It looked like a fairly strange combination as I watched them make it. The base of the pizza was covered in barbecue sauce, and then layered with a generous handful of ham and peppers and finally topped with mozzarella. They made 3 tiny disc openings on the pizza toppings and broke an egg into each before popping it in the oven to bake. It came out smelling...different..but definitely in a good way! The pizza had sunny-side-up's on it! I couldn't wait to dig it! It was DELICIOUS!
I guess the filling in the bun kinda reminds me of the Oz Pizza. For those in Australia; if you haven't tried it, the next time you're in your local pizza place...have a lookout for this little Oz gem.

Bread rolls
Thick slices of Smoked ham diced
Eggs
Oregano flakes
Ricotta cheese
Grated mozzarella
Salt and pepper to taste

Slice the top of each bun to make a little flat capping. Gently dig a hole in the bun carefully; making sure not to pierce through the outer shell of the bun. (I usually keep my dug out bits to eat with other things like curry , etc.)
Mix the ham with some ricotta; approximately 2 tbsp soft ricotta with 3 slices of diced ham. Fill 3/4 of the shells with the mixture and sprinkle salt +pepper+oregano to taste. Very gently, break the egg into the center slowly, allowing the egg whites to absorb into the bottom and the yolk to sit pretty on the surface. Bake in preheated 180 degree oven for 20-25 minutes until eggs are almost (but not thoroughly) cooked through. Sprinkle mozzarella on top and place under the grill for 10-15 minutes until cheese is bubbly and melted. Cover with caps. Serve piping hot! with chili/ketchup/barbecue sauce if you like.

13 comments:

Lyn said...

Wow, these looked really good! You are making me hungry at unearthly hours :p

Yan said...

I remember making this with you!! Lol, good times, yinnie :)

Su-Yin said...

Lyn: thanks..you should try it sometime...its really simple to make

yan: i miss you yannieeee!!! haha Will come to melby soon :)

neemo said...

So i'm neemie then????? OMG THESE LOOK DELICIOUS!

Su-Yin said...

yes...you can be neemie if you like :) haha

Audrey said...

Suyin these look really good. A new take on the bacon and egg roll. I'll definitely have to try them

Su-Yin said...

Thanks Audrey, it's great for those who love the taste of medium-cooked eggs. I have a couple of housemates who can't stnad the taste of raw yolks and I leave it in the oven for longer to make sure it's set.

BEVERLY! said...

Heyyy it's YOUR recipe I stole! I read your entry and the other day made a similar dish but couldn't remember which blog I read it from :P

here's my version http://beverly.livejournal.com but it didn't lok as professional as yours! :)

Su-Yin said...

hey Beverly, haha you didn't 'steal' my recipe...I posted it up to share it with everyone :)
glad you liked it! Your's look delicious too! doesn't matter what the photo's look like..as long is tastes as yummy going down the tummy *wink*
hehe

matz said...

Hey Suyin, i love yr site! :) hehe. tried this bread roll thing. BUT the eggs seep into the bread! and they dun cook well enough at all! what can it do? :)

oh yeah, does the fact that i use a microwave affects?

Su-Yin said...

hey matz...hmmm i've never done it with the microwave oven...but baking it in a conventional oven always seems to do the trick for me. I would suggest rolls with a thicker crust, seeping is actually a good thing when I do these rolls...i love how the egg is cooked "into" the bread roll~ haha. I guess it's a bad thing when the egg leaks out of the bread roll; ive just never had that happen before. Try hunting down bread rolls with a proper crust, and not just soft buns..they dont hold the shape too well. I'm sorry to hear about the microwave not working for u...*sigh* I wish I could have been of more help

Anonymous said...

Su-Yin these bread rolls are a stroke of genius.I will try making the vegetarian version of these.I looooooooove ur blog!please do try make more veg stuff if possible.You r so young but cook like a pro.keep it up!

Anonymous said...

heyy!
i made these today and they weren't bad, although mine was rather plain cause i ommited cheese ( as my mom didn't like them)

i guess you could call them some sort of calzone right?