Chef Elaine hollowed out five crusty hard rolls, placed them on an ungreased baking sheet, and added fried bits of pancetta and diced mushrooms. One by one, she broke an egg into a small prep bowl (to avoid eggshell fragments) and carefully added them to the bowls, and sprinkled them with salt and pepper. A topping of shredded Gruyere cheese was added, and the baking sheet was slid into a 350-degree preheated oven and baked for about 20 minutes until the egg whites were set and the yolks began to thicken.
You can make this recipe you're own by combining your favorite flavors. I would add jalapenos.
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