LAND AND SEA BAKE

LAND AND SEA BAKE


Yields 3 servings



3 seeded Kaiser rolls or other round rolls (about 4 inch diameter), uncut

1/4 cup reduced-fat mayonnaise

1 teaspoon chopped garlic

1 (12-ounce) jar roasted red peppers, drained and coarsely chopped

(about 1 cup)

1 (6-ounce) can tuna or salmon in water, drained

3 eggs

3 tablespoons shredded part-skim low-moisture mozzarella cheese



Slice tops off rolls about 1/2inch from top. With fork, scrape out

insides of rolls, leaving about 1/2-inch wall all around. Save tops

and crumbs for another use. Set rolls aside.



Combine mayonnaise and garlic in a medium bowl; stir until well

blended. Stir in peppers and tuna until evenly coated with mayonnaise

mixture.



Spoon 1/2 cup of the tuna mixture over bottom and up sides of each

roll to form a nest. Place rolls on baking sheet. Break and slip an

egg into each nest.



Bake in preheated 325-degree oven 25 to 35 minutes or until egg

whites are completely set and egg yolks begin to thicken but are not

hard. Sprinkle each serving with 1 tablespoon of the cheese. Serve

hot.