We have recently started making egg roulade at the Prescott Pines Inn Bed and Breakfast and our guests are loving it. So, we thought we would share the recipe we use with you. More breakfast recipes will follow so stay tuned.
Every morning we serve breakfast for up to 25 guests and it is important to us that our breakfasts are fresh and of gourmet quality and at the same time easy enough so that we have time to spend with our guests versus "camping out" in the kitchen day and night. This egg roulade recipe allows for that.
Basic Egg Roulade
Serves 4-8 depending on your slice size
- 8 eggs
- 2 cups heavy cream
- 1 teaspoon salt
- Filling of your choice (see ideas in directions below)
- Preheat oven to 350 degrees.
- I use a half sheet pan (18 X 13), spray with cooking spray, line with parchment paper (pushing the paper into the spray) then spray the top of parchment making sure to leave at least one inch overhang.
- Place eggs, cream & salt in blender for 4-5 seconds. Pour egg mixture onto prepared sheet pan. Bake for about 20 minutes, until the surface of the eggs start to turn brown. Remove and set aside to cool. (Sometimes I complete this the night before, making sure to bring to room temperature prior to completing the next steps.)
- Prepare your “filling”; this is where you get to be creative. Here are a few ideas:
- sautéed onion, garlic & bacon and then add diced sundried tomatoes and cheddar cheese
- roasted egg plant, zucchini, garlic, cherry tomatoes & onion and then add feta cheese
- diced sautéed mushrooms and Gruyère cheese
- spinach, feta cheese and fresh herbs
- slices of prosciutto and any grated cheese
- black beans and diced roasted red peppers
- smoked salmon (lox), whipped cream cheese (so it's easy to spread), chives or capers
- Let your prepared filling cool for about 10 minutes then spread evenly onto your eggs.
- Increase oven temperature to 400 degrees.
- With the short edge of the pan closest to you, using the parchment as a guide, roll the eggs up onto itself (like a Hostess Ho-Ho), until you end up with the egg seam on the underside of the roll. Keep the egg covered with the parchment to help keep egg moist. Cover this entire roll, including the parchment, with aluminum foil and bake for another 20 minutes.
- Slice into 4 to 8 slices and we serve over a bed of baby spinach. Enjoy!
View photos of some of Dawn's other breakfast creations.