Toasted Stuffed Brown Rolls
- 3 wholemeal or wholewheat brown rools, halved and with their crumb removed
- 50 g (2 oz) butter
- 100g (4 oz) Mushrooms, chopped roughly
- 100g (4 oz) cooked and very well drained leaf spinach, chopped roughly
- 50g (2 oz) Raisins
- salt, pepper, ground cinnamon, cloves to taste
- 1 large or 2 small eggs
Put halved rolls in moderately hot oven for approx. 10 minutes or till they
are lightly browned and crisps
minutes, or till the butter has been almost absorbed by the veggies.
bowl, add to the veggie mixture and cook it gently just long enough for
the egg to slightly bind to the other ingredients. Pile the filling into
the halved rolls and serve at once.