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).
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
Thick slices of Smoked ham diced
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.