Egg Bread Cheese Roll Recipe

Trim bread

Using 8 slices of soft sandwich bread, trim off crusts with a sharp knife so each slice becomes a neat rectangle.

Flatten bread

Place one bread slice on a cutting board, cover with plastic wrap and gently roll with a rolling pin to flatten slightly and seal seams — this makes the slice pliable for rolling. Repeat with remaining slices.

Make filling

In a small bowl combine 2 tbs softened butter and 2 tbs mayonnaise until smooth. Stir in 1.5 cups shredded cheese, 3 oz chopped ham or bacon (if using), and 2 tbs chopped green onions. Taste and adjust salt lightly (cheese and ham are salty).

Assemble rolls

Spread about 1 to 1.5 tbs of the cheese mixture evenly over each flattened bread slice, leaving a 1/4 inch border on the far edge. Starting from one short edge, roll the bread tightly into a cylinder. Press seam lightly to seal. Repeat for all slices. If you prefer smaller rolls, cut each roll in half with a serrated knife.

Make egg mixture

In a shallow bowl large enough to hold a roll, whisk together 4 large eggs, 1 cup whole milk, 1 tsp salt, 1 tsp ground black pepper and 1 tsp dried oregano until smooth and homogenous.

Dip rolls

Heat a nonstick or cast-iron skillet over medium heat and add 3 tbs vegetable oil and 1 tbs butter if using. Working with 2–4 rolls at a time (don’t crowd the pan), hold each roll by one end and dip or briefly submerge in the egg mixture so the entire roll gets coated — about 2–3 seconds. Allow excess egg to drip back into the bowl.

Pan-fry rolls

Place the egg-coated side of each roll seam-side down in the hot skillet. Cook 1.5–2 minutes until the egg sets and turns golden. Rotate the roll to cook each side, using tongs to gently turn so all sides get a light golden crust, about 1–1.5 minutes per side. If the egg browns too quickly, reduce heat to medium-low. The goal is a tender cooked egg exterior with melted cheese inside.

Finish and drain

When rolls are evenly golden and the cheese inside is melted (press one gently to check), transfer to a paper-towel-lined plate to drain excess oil. Sprinkle with chopped parsley if desired. Let rest 1–2 minutes before serving so filling sets slightly.

Serve warm. These rolls are excellent with a dipping sauce like ketchup, sweet chili sauce, or a simple yogurt-herb dip. Leftovers can be reheated in a 350°F (175°C) oven for 8–10 minutes to crisp the exterior.