A lot of times, we’re left to improvise dinners with what we have on hand. What’s in the pantry? What’s lurking in the back corner of the fridge? These are the kinds of recipes, like the Refrigerator Soup from the Southern Living issue this past month, that just ooze creativity and ingenuity. Sometimes, all you have on hand is all you have on hand, and a trip to the store just isn’t going to happen, and also doesn’t need to happen when you can get creative with the ingredients you already have. Today, we’re getting creative with some bread rolls, pizza ingredients, and eggs.
This recipe is the delicious lovechild of a traditional camping recipe mixed with the basics of a stuffed baked potato, except instead of a potato we’re using hoagie rolls. Getting hungry yet? First, start by hollowing out your hoagie rolls (or any other kind of dinner roll. French bread works well here too) by using a knife, or even by tearing it with your fingers, to hollow out the bread into a bowl shape. I also added shredded mozzarella cheese to the very bottom as the first layer, but you can use whatever cheese you like.
From there I add in a generous layer of tomato sauce, a cracked egg, and top it all with sliced cherry tomatoes, mushrooms, and spinach. Place the pan into the oven on the center rack at 350 degrees and let them bake for about 30 minutes. If you’d like your eggs to be runnier, try for 20-25 minutes instead. Check the rolls periodically and make sure the whites of the eggs have cooked through before removing the pan. If you’re impatient like I was, try and find something to keep you occupied while these guys cook – because FYI, they smell amazing.
Voila! The rolls should be slightly browned (but not rock-hard) and the inside should be soft and melty. If you want, two thirds of the way through baking you can top with more cheese and let it melt on top.
These stuffed hoagies are a neat twist on a classic hot sandwich, like paninis or grilled cheeses, and would be great accompanied with some hot soup. Also, you can make these over a campfire or on a grill by wrapping them in foil and placing them straight on the grill grate. You can play around with different toppings and ingredients, but as for me, I loved my pizza and eggs combination. The recipe I used was enough for two people, but if you’re preparing for a crowd, simply adjust the ingredient amounts accordingly:
Serving Size: 2
- 2 hoagie rolls
- 2 eggs
- 1/2 cup tomato sauce
- 1/4 cup shredded mozzarella cheese
- 1 tbsp sliced cherry tomatoes
- 1 tbsp sliced mushrooms
- 1 tbsp chopped spinach
Preheat the oven to 350 degrees. Use a baking sheet lined with tin foil. Hollow out two hoagie rolls until they resemble bread bowls or boats. Layer each bread boat with shredded cheese, tomato sauce, and a cracked egg. Top both rolls with the sliced cherry tomatoes, mushrooms, and chopped spinach. Place the pan on the center rack of the oven for 30 minutes. Before removal, check the eggs for the desired level of doneness.
One way that I absolutely love to eat eggs and bread together is poached and on toast. It’s a quick way to get a good protein-filled meal, and if you’ve never tried to make poached eggs before, you can check out the video below to find out how to do it. Spoiler alert: it’s really simple.
Interested in more awesome at-home recipes? Check out our Vegan Buffalo Tofu Tot Skillet or our Slow-Cooker Chicken Taco Soup. Sooooo yummy. And as always, pay us a visit on Instagram, Facebook, and Twitter for some more awesome daily recipes. See you there!