Ingredients

  • 1 large onions, sweet sliced
  • 2 tablespoons butter, unsalted
  • 6 large eggs
  • 2 cups whipping cream
  • 225 grams cheddar cheese grated
  • ½ teaspoon salt
  • pepper
  • 3 tablespoons parsley finely chop

Directions

1. Preheat oven to 325*F/160*C/GM3. Butter 15.5x11x1 inch jelly roll pan. Line bottom and sides with 2 layers of parchment. Butter parchment.
2. Sauté onions until slightly browned.
3. Mix eggs and heavy cream well. Pour into pan and bake in the middle of the oven for 6 minutes. Rotate and bake another 6 minutes or until set.
4. While roulade still hot from oven, season with salt and pepper. Cover with cheddar cheese leaving 1 inch rim around roulade. Add onions. Roll up with long side towards you. Place on serving platter and slice into 3/4 inch thick pieces. Garnish with chopped parsley.
5. Serve warm or at room temperature.

Notes
Notes:Filling can be any number of things: 1. sun dried tomatoes (in oil) and chopped fresh basil, 2. refried beans, cheese with salsa on the side, 3. chopped ham and cheese, 4. roasted red bell peppers, goat cheese and mozzarella and fresh basil, etc.
Serving Ideas:Original serves 8.


Categories
Breakfast, ideas
Keywords
Breakfast ideas
MacGourmet downloadCheese and Onion Egg Roulade. To import, drag image to your MacGourmet recipe box.