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Stuffed Bread Bowls
2 bread rolls
2 eggs
Finely chopped spinach (for topping)
2 pieces of Bak Kwa* (sub with salty ham)
Cut the tops of bread rolls. Using a small knife, slowly scoop out the center of the breads. Line the bread bowls with layers of Bak Kwa or ham so there is less chance that the egg is absorbed by the bread. Crack an egg into each bread roll over the meat. Top each bread with chopped spinach.
Bake in a 350-degree oven for about fifteen to twenty minutes. Serve.
*Please Note: Bak Kwa, also known as "rougan," is a Chinese salty-sweet dried meat product similar to jerky. It originated from the Fujian province in China where it is considered a Hokkien delicacy. Bakkwa is often made with beef, pork or mutton, which are prepared with spices, sugar, salt and soy sauce, while dried on racks. Information source: Wikipedia.
*Recipe Source: Julie Amalia.
*Stuffed Bread Bowls images (C) Julie Amalia. Click on above image to view larger size in a new window.
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