A savory supper built from sweet cinnamon rolls: unrolled and rebaked as a thin crust, topped with eggs and ham. It sounds odd until you taste it, then it makes perfect sense.

Serves 2. 25 minutes, 10 at the stove.

About 520 calories a serving, 26 g protein, 9 g carbohydrate, 42 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Press the 2 cinnamon rolls out flat into a thin 9-inch round on a lightly oiled baking sheet, sealing the seams as you go. Scrape the icing into a small bowl and set it aside. Brush the dough with 1 tablespoon oil and bake for 8 minutes until the crust is set but still pale.8 min
2. While the crust bakes, tear 3 ounces of ham into bite-sized pieces. Shred 2 ounces of sharp cheddar and crack 4 eggs into a bowl. Whisk them with 1/4 teaspoon salt and 1/4 teaspoon pepper until uniform.
3. Pull the crust from the oven and scatter the ham and cheese over it. Pour the egg mixture into an even layer over the top, then dot with 2 tablespoons butter in small pieces. Bake for 8 to 10 minutes until the eggs are just set and the crust is golden at the edges.9 min
4. Let it cool for 2 minutes, then slice and serve hot. Drizzle with the reserved icing on the side if you want a savory-sweet bite.

Note Swap the ham for crispy bacon or sautéed mushrooms. Leftovers keep cold for one day. Serve with a green salad or hot sauce on the side to cut the richness.