One of my favorite parts of innkeeping is cooking breakfast. I love to try (and taste) new recipes.
A favorite among our guests is our eggs roulade. It is easy and simple, but it looks and tastes elegant and refined. Since this recipe is requested more than others I thought I would share this recipe on our website.
There are many reasons I love this dish. One reason being that this dish will hold well in a 250 degree oven after it has been baked if you need to wait to serve the dish. Another reason I love to cook this dish is its versatility. This dish can range in flavors all across the board to fit any mood or craving you are having for breakfast. I included some guests’ favorites below the recipe.
Sundried Tomato, Basil, and Sharp White Cheddar
Soak tomatoes in hot water while eggs are cooking. After eggs are baked the first time, sprinkle eggs with cheese then tomatoes and basil. Season with salt and pepper, jelly roll eggs, and bake covered at 400 degrees.
Roasted Red Pepper, Green onion, and White Cheddar
Roasted Tomato, Caramelized onions, and cheese
Place diced tomatoes on sheet pan and drizzle with olive oil. Roast in 400 degree oven for 30 minutes or until brown and slightly starting to dry. Cool slightly before adding to eggs roulade.
Caramelize onions in oil over low heat for 45 minutes. Cool slightly before adding to eggs roulade.
I hope you try and enjoy this recipe! I will be posting more favorites in the future, so keep your eyes on our blog. .
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