Eggs and Vegetables Stuffed Kaiser Rolls
From:	Andree, St-Henri de Levis, Quebec, Canada
Comments:	A good, easy to do lunch, served with a green salad. I use Kaiser rolls because they are larger than others.
Servings:	4

1 1/2 tablespoons [22.5 mL] butter 1 onion, chopped 2 garlic cloves, minced 3 green onions, chopped 1 cup [250 mL] sliced mushrooms 2 tomatoes, diced 4 cups [1 L] chopped spinach leaves 4 Kaiser rolls, or small individual round rolls 4 eggs 1/2 cup [125 mL] grated cheese 1/2 teaspoon [2.5 mL] basil Paprika Salt and pepper, to taste

Melt butter; brown onion, garlic, green onions, mushroom slices, tomato dices and chopped spinach leaves until dry. Remove 1 thin slice on top of each roll; hollow out. Cover the bottom of each roll with vegetable mixture; break an egg over vegetable mixture. Sprinkle eggs with grated cheese, then with basil and a little paprika; salt and pepper. Bake into a preheated 350°F [180°C] oven for 12 minutes, for a soft yolk or longer, to taste. Serve.