Why not spice up your breakfast on the weekend and try Nduja Scrambled Egg served on a Ready To Bake Crusty Roll. A breakfast with an extra kick to it, this recipe is great for when you’re looking to switch up your mornings.

Serves: 4

Takes: 15 minutes

Ingredients

• 1 pack Paul Hollywood Ready To Bake Crusty Rolls

• 8 eggs

• 140ml whole milk

• 1 tsp chives, chopped

• Salt and pepper for seasoning

• Large knob of butter

• 30g nduja paste

• Spinach

Method

1. Preheat the oven and bake the Crusty Rolls according to the pack instructions. 

2. Whilst the rolls are cooking crack the eggs, milk and chopped chives into a jug, season with salt and pepper and whisk together

3. Add the butter to a medium pan and put on a low heat

4. When the butter starts to bubble pour in the egg mix and stir slowly with a wooden spoon or spatula until the eggs are slightly runny. Remove from the heat but leave the eggs in the pan so that they will continue to cook

5. Cook the spinach until wilted

6. Once the rolls are baked, spread the nduja paste onto the base of the roll and top with the wilted spinach and scrambled egg