6 round (5-in diameter) crusty Telera (Bolillo) rolls, about 3 ounces each
2 tablespoons butter, divided
1/2 cup onion, chopped
1 (7 oz) package Jones Dairy Farm Ham Steak, chopped
3 heaping cups (about 2 oz) fresh spinach
8 eggs, whisked
1 cup shredded swiss cheese, plus more for garnish
1 tomato, chopped
Salt and pepper
Preheat oven to 350˚F.
Cut tops off each roll. Hollow out each roll, leaving a thin border on bottom and sides. Removed bread and bread tops can be saved and used for breadcrumbs or croutons.
Place rolls on baking sheet and bake for 7 minutes or until lightly toasted.
Meanwhile, heat 1 tablespoon butter in large skillet over medium heat. Add onion and cook until tender, about 3 to 4 minutes. Add ham and spinach; cook until spinach has wilted, about 2 minutes. Remove from skillet and set aside.
Melt remaining 1 tablespoon butter in skillet. Add eggs; cook, stirring frequently until no longer runny, about 3 minutes. Stir in cheese, tomato and reserved spinach; season with salt and pepper. Cook until heated through, about 1 minute.
Scoop about 3/4 cup eggs into each bread bowl. Sprinkle with additional cheese before serving.