1. Preheat the oven to 200°C/180°C fan-forced, scoop out the centres from the rolls leaving about 1cm-thick shells and place the rolls on a baking tray. 2. Melt the butter in a pan over a moderate heat, and sauté the onion and garlic, stirring, for 4-5 minutes until soft and golden, then divide the onion and garlic between the bread roll shells. 3. Whisk the eggs with the yoghurt, mustard and Worcestershire sauce, season with black pepper, chives and parsley, and spoon the mixture into the rolls; top with cheese and bake for 20-25 minutes or until the filling has set. ---------------------------------------------------------------------------
Nutrition
Ingredients
