|Butter||2 Ounce, melted|
|For pizza paste|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Peanut butter||1 Tablespoon|
|Tomato puree||2 Tablespoon|
|Mixed herbs||1 Pinch|
|Lettuce leaves||4 (For Garnish)|
|Parsley sprigs||4 (For Garnish)|
Slice a small circle from the top of the rolls and scoop out some of the crumb.
Brush rolls with melted butter and crisp off in the oven for a few minutes.
Chop and fry the bacon.
Make the pizza paste by frying the onion and garlic in the butter for a few minutes.
Stir in the remaining ingredients.
Spread a spoonful of paste in each roll, sprinkle over the bacon.
Break an egg into each roll, sprinkle with seasoning and a knob of butter.
Place in a moderate oven (375°F - Gas Mark 4) until the eggs have set lightly.
Replace the lids at an angle and serve garnished with lettuce leaves and a sprig of parsley.