Egg Stuffed Pretzel Buns - Ohio Eggs

Ingredients

1 Tablespoon unsalted butter

8 large eggs

1 Tablespoon finely chopped chives

¼ cup half and half

Salt and pepper

½ cup sharp cheddar cheese

¼ cup diced cooked bacon

4 pretzel rolls

Directions

Prep the pretzel rolls by using a knife to cut all the way around the roll at a slight angle. Remove the top of the roll and pull out some of the bread to form a bowl. Trim the top so it is flat and will fit on the top of the finished sandwich.
Combine the eggs, half and half, salt, pepper and chives and stir until well combined and no whites are showing. Stir in the chives and season with salt and pepper.
Melt the butter in a non-stick pan over medium heat. When the butter is melted, pour in the egg mixture.
Gently stir the eggs in the pan with a rubber spatula to form soft curds. When the eggs are almost cooked - but still moist - take them off the heat and stir in the cheese and bacon. The carryover heat will finish cooking the eggs.
Divide the egg mixture between the 4 pretzel rolls and put the top on.