Thursday, June 14, 2012
Bitchin' Benedict Breakfast Roulade
This recipe is perfect for Sunday brunch with friends and loved ones. Flatter your guests with this beautiful display and astound them with the delectable flavor!... Enjoy!
1/3 cup freshly grated Parmesan cheese
1 1/2 cups watercress ( Roughly chopped, plus a few extra
leaves to garnish )
3 green onions ( sliced )
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup Gruyere cheese ( Shredded )
8 oz. cream cheese ( divided , softened )
2 tsp. Basil ( Fresh, Chopped )
1 Cup Hollandaise
1/4 cup Pancetta ( Cut into bits, plus a bit extra for garnish )
Preheat oven to 375 degrees.
Line a large rimmed baking sheet with parchment paper and lightly spray with Extra Virgin Olive Oil.
Sprinkle grated Parmesan cheese onto the parchment paper.
With an electric mixer; beat 1/2 of the softened cream cheese until smooth. Beat in the eggs. Stir in the chopped watercress, sliced green onions, Gruyere, salt and pepper. Stir well.
Spoon mixture into the prepared pan and ease into the corners. Bake for 10 to 12 minutes until it is well risen, golden and the top feels spongy.
Remove roulade from oven. Let cool in pan for at least 30 minutes.
When cool, flip roulade over and onto a long piece of plastic wrap. Remove parchment paper.
Spread remaining softened cream cheese over entire roulade. Pour Hollandaise over cream cheese and spread out to edges.
Crumble Pancetta over Hollondaise. Sprinkle on the basil . Carefully roll up the roulade, starting from the shortest side nearest you. Wrap in plastic wrap.
Let Sit for 30 minutes to set.
Remove Plastic Wrap and place back in oven just long enough to warm it.
Once warmed, place roulade plates. Cut into thick slices.
Top the roulade with a poached egg. Garnish with a few watercress leaves and a few bits of Pancetta.