Ingredients
1/2 cup chopped pancetta4 crusty hard rolls (4 inches wide)1/2 cup finely chopped fresh mushrooms4 large eggs1/8 teaspoon salt1/8 teaspoon pepper1/4 cup shredded Gruyere or fontina cheese
Preparation
Preheat oven to 350°. In a small skillet, cook pancetta over medium heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Meanwhile, cut a thin slice off top of each roll. Hollow out bottom of roll, leaving a 1/2-in.-thick shell (save removed bread for another use); place shells on an ungreased baking sheet.
Add mushrooms and pancetta to bread shells. Carefully break an egg into each; sprinkle eggs with salt and pepper. Sprinkle with cheese. Bake 18-22 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.
