Just about anything rolled is cute.  This makes a great accompaniment to a light brunch.  It’s so easy, you could whack one out in the evening and pack it up for lunch the next day. 

You will need parchment paper, spray oil (coconut is my favorite), and a quarter sheet pan.

4 appetizer servings

Ingredients

• 7 duck eggs yolks OR 4-5 whole chicken eggs.  (Enough to make 1 ½ C of beaten eggs)
• 2 T flour
• 1 C chopped greens (spinach, arugula, parsley, etc)
• 1/3 C frozen baby peas
• 2 T diced jalapenos or other hot peppers
• 2 T diced shallots
• 3/4 C milk and cream
• 1 t salt
• ½ t garlic powder
• ¼ t grated nutmeg
• 1/8 t white pepper
• To top:  ½ C shredded cheddar (or your favorite) cheese

Method

• Preheat oven to 350 F.
• Whisk all ingredients (except cheese) together.  (You might want to hold off on the peas and just drop them on the top to ensure that they are evenly distributed.)
• Spray pan with cooking spray and line with parchment.  Spray parchment.
• Pour the egg mixture on the parchment lined pan, tilt to evenly distribute.  You may need to rearrange some of the greens.
• Bake for 8 minutes in preheated oven.
• Remove from oven.  It should be barely set. If there is visible runny egg, don’t be too worried, as it will set up.
• Sprinkle cheese over top and return to oven for 1-2 minutes.
• Remove from oven.  It should be just melted. DO NOT overcook.  It will continue cooking even when out of oven.
• Remove from oven and lift parchment out of the tray with the egg mixture on it.
• Once set and while still warm, start on the short side and begin to roll it up, using the parchment to help roll it.  Obviously, do not roll the parchment into the roll, but use it to help guide the roll. (Yes, it is pretty greasy.)
• Place the roll, seam side down on a tray and let come to room temp.  Do not refrigerate. This is to be served room temperature.
• When set and cooled, cut into slices and garnish. Sprinkle with some parsley if you like to make it pretty.

I served this with some speck. Prosciutto or smoked salmon, etc. would all be great with this.

Stay briny,

–Stacey