Bread roll fillings: scrambled egg

Preheat the oven to 190 ºC (375 ºF). Slice the top off each bread roll and hollow it out, leaving a crust about 5 mm thick. Reserve the tops. Place the rolls on a greased baking sheet. Brush the insides of the rolls and the soft sides of the tops with melted butter. Sprinkle the grated Cheddar cheese inside the rolls and bake for about 5-8 minutes until the bread rolls are crisp.
Whisk the eggs, salt and water with a fork or wire whisk until just blended but not foamy. Melt a knob of butter in a fairly small heavy-based saucepan and fry the bacon until crisp. Add the egg and stir continuously with a wooden spoon or wooden egg slice until the egg becomes velvety and begins to set. (The eggs must suntil be creamy and moist). Stir in the milk and season liberally with black pepper and parsley. Spoon some of the mixture into each bread roll and replace the bread roll tops. Serve hot or cold. Wrap the rolls individually in clingwrap to retain their freshness if packing into a lunchbox.
Serves 6.