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Kendall, Wisconsin

Specialty Recipe

Ham and Swiss Breakfast Souffle Roll

Ingredients:
1/4 cup butter
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 cups milk
6 egg whites
1/4 teaspoon cream of tartar
6 egg yolks
6 ounces thinly sliced ham
6 ounces thinly sliced Swiss cheese

Line a 10 x 15-inch pan with foil, grease generously, and lightly flour. Line a slightly larger pan with foil and grease generously. Set pans aside. In a medium saucepan, melt the butter. Stir in the flour and pepper. Add the milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Cool slightly.

In a large bowl, whip the egg whites with the cream of tartar into stiff peaks. In a medium bowl, beat the egg yolks. Slowly stir the thickened mixture into the beaten egg whites. Fold a little of the beaten whites into the yolk mixture. Fold the yolk mixture into the remaining beaten egg whites. Spread in the prepared 10 x 15-inch pan. Bake at 375 degrees for about 20 minutes or until a knife inserted in the center comes out clean. Immediately loosen the souffle from the baking sheet. Place the larger foil-lined pan over souffle and invert onto larger pan. Carefully peel off foil. Place ham and cheese in thin layers on top of souffle. Use foil on pan to lift and help roll up souffle from the short side. Cool, wrap in foil, and chill up to 24 hours.

Before serving, heat covered souffle in 375 degree oven for 40 minutes. Transfer to warm platter and serve with Hollandaise sauce.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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