Eggs in Crispy Rolls
|Butter||6 Tablespoon, melted|
|Garlic||1 Clove (5 gm), crushed|
|Chopped tarragon/Chives||2 Teaspoon|
Preheat the oven to 425°F (220°C).
Bring a pan of water to a boil, lower the eggs into the water, let the water return to a boil and cook for about 5 minutes.
Remove the eggs from the pan and plunge them into cold water.
Leave for 10 minutes before removing the shells.
Meanwhile, mix the melted butter, garlic, salt, pepper and herbs together in a cup.
Cut the tops off the rolls and scoop out their centers.
Brush the insides of the rolls generously with some of the butter mixture and then bake for about 5 minutes or until the rolls are crisp.
Heat the eggs for 30 seconds in a pan of hot salted water.
Drain the eggs and put one into each roll.
Spoon the remaining butter mixture over the eggs.
Serve at once.