Souffle Breakfast Roll
This recipe is from "Wake up and Smell the Coffee" Pacific Northwest Edition by Laura Zahn.
This makes a very elegant breakfast or brunch presentation. It can be made the night before and reheated in the morning.
- 6
Ingredients
- Filling:
- 4 tbsp Butter
- 1/2 cup Flour
- 1 tsp Salt
- Pepper to taste
- 2 cups Milk
- 5 Eggs, separated
- 1 bunch Spinach, clean and fresh, chopped, or
- 10 -ounce package Frozen Chopped Spinach
- 1 lb Mushrooms, sliced
- 2 tbsp Butter
- 8 ounces Cream Cheese
- Salt and Pepper to taste
Preparation
Step 1
Melt butter in a saucepan. Blend in flour, salt and pepper.
Whisk in the milk, bringing the mixture to a boil. Stir constantly until thickened.
Cool. Add the egg yolks and beat.
In a separate bowl, beat the egg whites until stiff. Fold them into the cooled sauce.
Line a greased jelly roll pan with waxed paper, then butter and flour the waxed paper.
Pour the souffle mixture over the waxed paper, spreading lightly to form an even layer.
Bake in a 400 degree oven for 30 minutes or until nicely browned.
While souffle is baking make the Filling:
Saute the spinach and mushroom in butter until tender. Add the cream cheese and mix well. Season to taste. Set aside but keep warm.
Turn souffle immediately onto a towel. Carefully remove waxed paper. Roll up lengthwise with the towel inside.
After a minute or so, unroll. Spread filling evenly over the souffle. Roll up jelly roll style, with the help of a towel, this time without the towel inside.
Serve immediately.
This can be made the night before and reheated at 325 degrees in the morning.